Skip to Content

Winter Farro Salad Recipe

Winter Farro Salad brings healthy vegetables and grains to the cold months.

This winter farro salad has become one of my favorite meatless meals this season.

First, because farro (trendy in restaurants now, but actually a traditional grain from the ancient Mediterranean) is so good. I’ve found that it’s a grain that’s easy to prepare (quicker than rice) with a hearty, chewy texture and a nutty, slightly sweet flavor.

Winter Farro Salad Photo
(Jennifer W.)

It’s packed with detoxifying fiber and filling protein (7 grams of each per serving) and, in my opinion, tastes better than rice or quinoa. So yes, I’m pretty addicted to farro these days.

The second reason this dish has become a favorite of mine this winter: the combo of scrumptious, seasonal flavors.

There’s roasted butternut with a hint of maple syrup to bring out the natural sweetness of the squash, crispy and savory kale “chips,” and rich and creamy goat cheese.

Winter Farro Salad Picture
(Jennifer W.)

Serve this salad warm; it’s just so comforting on a cold night!

As for a few tips for success with this recipe, begin by roasting some kale with olive oil, salt, and pepper on a baking sheet.

Be careful to spread out the kale so that no two pieces are overlapping – this is the key to ensuring that every piece becomes crisp in the oven. After cooking for just several minutes, the kale will be transformed into salty, crispy “chips.”

Crispy Kale Photo
(Jennifer W.)

Just be sure to set the crispy kale aside and, when the farro salad is ready, crush a few of the chips to sprinkle over the top. Don’t mix the kale in with the warm salad – it will immediately wilt the kale, removing any crispiness.

Tip: If you love kale, you should also try this BBQ kale pizza recipe.

Roasted Vegetables Photo
(Jennifer W.)

Another tip: before roasting the butternut squash and onions, drizzle on a bit of pure maple syrup along with the olive oil.

Although you won’t taste the maple in the final dish, it really helps to bring out the sweetness in the squash, a perfect complement to the savory kale and goat cheese.

Farro Photo
(Jennifer W.)

Last suggestion: although farro is super simple to prepare (just boil it on the stovetop until it’s tender), it takes about 30 minutes to cook.

So it’s best to begin boiling the farro earlier on as you’re working through the recipe.

The final dish is a complete and filling meatless meal that’s really satisfying and flavorful. The rich, creamy goat cheese, the tender sweet squash, the crispy kale, the nutty farro – this is what I call a hearty, warm winter salad!

Winter Farro Salad Image
(Jennifer W.)

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

Find us on Facebook!

We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

Use our guide if you need a farro substitute, for whatever reason.

Winter Farro Salad Photo

Winter Farro Salad Recipe

Jennifer W.
Winter Farro Salad brings healthy vegetables and grains to the cold months.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Winter
Servings 4
Calories 325 kcal

Ingredients
  

  • 1 cup Farro
  • 2 ounces Baby Kale Stems removed
  • 2 tablespoons Olive Oil Plus 1 1/2 tablespoons
  • 2 cloves Garlic Minced
  • 1 small Onion Chopped
  • 14 ounces Butternut Squash Chopped
  • 1 tablespoon Pure Maple Syrup
  • 2 ounces Organic Goat Cheese Chopped
  • salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 375°F.
  • Spread kale evenly on a parchment-lined baking sheet so that the entire baking sheet is covered in one thin layer of kale, and no two pieces are overlapping.
  • Drizzle 2 tablespoons of olive oil over kale and season thoroughly with salt and pepper.
  • Roast in the oven about 7-9 minutes, or until crisp and slightly golden. Set aside.
  • Increase oven heat to 425°F.
  • Meanwhile, add the farro and 3 cups of water to a large saucepan. Salt the water and bring to a boil, then reduce heat to medium-low and simmer until farro is tender, about 30 minutes. Most of the water will be absorbed; drain any excess liquid.
  • Meanwhile, pile the garlic, onion, and butternut on the center of a parchment-lined baking sheet. Drizzle on 1 1/2 tablespoons of olive oil along with the maple syrup. Season thoroughly with salt and pepper.
  • Use hands to mix and combine ingredients until butternut is well coated with oil and syrup. Spread ingredients across pan in one layer. Roast in the oven until butternut is softened, about 16-19 minutes.
  • Add the butternut mixture to the saucepan containing the cooked and drained farro.
  • Add the goat cheese and stir until well combined.
  • Transfer farro salad to serving bowls.
  • Top with crushed crispy kale immediately before serving. Serve warm.

Nutrition

Calories: 325kcalCarbohydrates: 47gProtein: 9gFat: 11gSaturated Fat: 3gSodium: 89mgFiber: 3gSugar: 4g
Keyword Easy, Farro, Meatless Monday, Roasted, Salads, Vegetables, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating