Farro, Butternut Squash, Feta and Pumpkin Seed Salad

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Thanksgiving is right around the corner and I know you all want turkey, mashed potatoes and not the annoying aunt that shows up with quinoa/hemp/chia seed sweet potatoes trying to go overly Bon Appetit on what should be staple Thanksgiving components.

I’m not saying this dish should become a yearly tradition but if you are looking for something that is delicious, transfers easily and is relatively healthy this Farro Salad with Butternut Squash, Feta and Pumpkin Seeds is the plan for you.  The squash is really the star and don’t let the farro fool you this is a flavor party.

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You’ll need

1 butternut squash (2ish pounds

6 tablespoons olive oil

1 cup semi-pearled farro (this is the most common kind you’ll see, adjust the cook time if you use a different type of farro)

1/3 cup toasted pumpkin seeds

3 ounces feta

1 tablespoon sherry vinegar

½ teaspoon granulated sugar

½ small red onion, finely chopped


Inspired by SmittenKitchen

Peel squash. This is the worst.  Squash is the problem child of the vegetable family and I always almost lose a finger trying to break that sucker down.



Halve lengthwise and scoop out seeds.  Cut squash into ¾ inch chunks (this is certainly approximate since the squash will fight you for any uniformity as you cube it up).  Spread squash in single layer on baking sheet and sprinkle with 2 tablespoons olive oil, salt and pep.  Roast at 375 degrees F for 30-40 minutes turning halfway through the cook time.  Let cool slightly.

Cook farro in a pot of simmering salted water until the grains are tender (30ish minute).  Drain and cool slightly.

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In a small bowl whisk together vinegar, 1 tablespoon of water, ½ teaspoon salt and sugar until sugar and salt dissolve.  Stir in red onion, cover and set in fridge for 30 minutes.  You’re basically pickling the onion here and making a pseudo- dressing situation with this mixture.  This is what takes this salad to Thanksgiving level quality.

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In a large bowl mix squash, farro, red onion and its liquid mixture, the crumbled feta and pumpkin seeds.  Add 3-4 tablespoons of remaining olive oil.  Salt and pep to taste.  Will taste better as time goes on throughout the week.

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One thought on “Farro, Butternut Squash, Feta and Pumpkin Seed Salad

  1. Pingback: Butternut Squash and Tahini Spread | Outside the Cereal Box

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