Delicata Squash Arugula Farro Salad (Printable Version)

Sweet roasted squash meets nutty farro and peppery arugula in this vibrant grain bowl with zesty lemon dressing.

# What You'll Need:

→ Grains

01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 2 medium delicata squash, halved, seeded, and sliced into 1/2-inch crescents
05 - 1 tablespoon olive oil
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon salt
08 - 4 cups baby arugula
09 - 1/4 small red onion, thinly sliced

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey or maple syrup
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Additions

16 - 1/4 cup toasted pumpkin seeds (pepitas)
17 - 1/4 cup crumbled feta cheese (optional)

# How To Make:

01 - Preheat oven to 425°F (220°C).
02 - Toss sliced delicata squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
03 - While squash roasts, rinse farro under cold water. Combine farro, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce to simmer, cover, and cook for 20-25 minutes until farro is tender but chewy. Drain any excess water and let cool slightly.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for the dressing.
05 - In a large bowl, combine cooked farro, roasted delicata squash, arugula, and red onion. Drizzle with dressing and toss gently to coat.
06 - Top with pumpkin seeds and crumbled feta, if using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between warm roasted squash and cool fresh greens makes every bite interesting
  • It keeps beautifully for days, actually tasting better as the flavors meld together
  • Farro gives it that satisfying chewy texture that keeps you full without feeling heavy
02 -
  • Don't skip toasting the pumpkin seeds, that minute in a dry pan transforms them from bland to irresistibly crunchy
  • The salad actually gets better after an hour in the fridge, so feel free to make it ahead
  • If your farro still has a bite after 25 minutes, just add a splash more water and keep cooking
03 -
  • If you're meal prepping, store the dressing separately and toss right before serving
  • Don't overcrowd the squash on the baking sheet or it will steam instead of roast

Go Back