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This savory and sweet squash salad features roasted acorn squash, farro, and an orange vinaigrette with feta cheese crumbles.

It’s the dawn of a new year, and the flurry of the holiday season has just run its course. Now that the hustle and bustle has died down, we’re ready to get back to our everyday routine for a bit – and our kitchen! And what better way to start the new year than a refreshing, nourishing squash salad with farro? This recipe is a mix of some of our best-loved ingredients – roasted acorn squash, warm farro, toasted walnuts, salty feta, and a zesty orange and mustard vinaigrette. The combination is a burst of flavors and textures that we found to be deliciously satisfying.

Making this squash salad
We couldn’t be more pleased to find another solid use for acorn squash (this stuffed version was one of the highlights of last year’s recipes). If acorn squash is not readily available in your area, you can substitute any type of winter squash (butternut, delicata, buttercup, or whatever you can find).
This salad is hearty enough to serve as a lunch or light dinner, with a generous amount of toppings and some bread or rolls. Or, try it as a substantial side salad or first course for a special dinner. Whatever the case, it’s an excellent way to enjoy some nutrient-rich winter eating!

What is farro?
Farro is a whole grain from the wheat family that can be used as an alternative to rice or pasta. We love it for its chewy texture and nutty taste. You can eat it plain or in soups and salads like this one.
Because farro comes from wheat, it is not gluten-free. If you’d like a gluten-free version of this salad, try using quinoa or brown rice.
Tip: If you like this recipe, you also might enjoy our Farro with Mushrooms & Parmesan! It turns farro into a filling main dish or bowl meal.
Looking for more salad recipes?
Outside of this acorn squash salad with farro, here are a few of our favorite salad recipes:
- Incredible No Mayo Potato Salad
- Healthy Potato Salad with Hard-boiled Egg
- Brussels Sprout & Sweet Potato Salad
- Purple Potato Salad
- Green Bean Potato Salad
- Vegan Italian Pasta Salad
- Peach & Burrata Caprese Salad
- Strawberry Salad with Balsamic Vinaigrette
- Easy Bean Salad
- Radish Chopped Salad Recipe
- Cucumber Salad with Vinegar
- Classic Vegan Potato Salad
- Potato Salad with Old Bay & Potato Chips
This squash salad with farro is…
Vegetarian and gluten free. For vegan, plant-based and dairy-free, omit the cheese.
Acorn Squash Salad with Farro
This savory and sweet squash salad features roasted acorn squash, farro, and an orange vinaigrette with feta cheese crumbles.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Salad
- Method: Baked
- Cuisine: American
Ingredients
- 2 acorn squash
- 6 tablespoons olive oil, divided
- 2 cups farro
- ½ cup walnuts
- 2 tablespoons white wine vinegar
- 2 teaspoons stone ground mustard
- 1 teaspoon honey
- 1 orange (zest and 2 teaspoons juice)
- 1 bunch of salad greens
- ¼ cup feta cheese crumbles
- Kosher salt
- Fresh ground pepper
Instructions
- Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds, then cut into ¼ inch slices. In a medium bowl, toss the squash slices with 2 tablespoons olive oil, several pinches kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and top with the squash slices. Roast until tender, about 30 to 40 minutes.
- Meanwhile, in a medium saucepan, add the farro and 6 cups water. Bring to a boil, then simmer for about 15 minutes, until tender. When finished, drain and mix with a drizzle of olive oil and a pinch of kosher salt. (If you have an Instant Pot, go to Instant Pot Farro and use 2 cups farro and 3 cups water.)
- Crush or chop the walnuts. In a small skillet, toast the nuts over medium to low heat, stirring occasionally, until they are brown and fragrant, taking care that they don’t burn.
- In a small bowl, whisk together 4 tablespoons olive oil, the white wine vinegar, stone ground mustard, honey, and fresh squeezed orange juice. Season with a pinch of kosher salt and fresh ground pepper. Taste, and adjust seasonings if needed.
- To serve, pile greens on a plate or in a bowl. Top with roasted squash, warm farro, toasted walnuts, and feta cheese crumbles. Drizzle with dressing and garnish with orange zest and fresh ground pepper.
Is it really supposed to be 2 acorn squash, or do you mean 1 acorn squash cut in half? Thanks!
We do two full squash so that it’s a very hearty salad!
I stumbled upon this recipe today while trying to find something to do with farro I bought on sale. I used some kale instead of greens (only because the kale was sitting in the fridge and hitting it’s final days). I thought it was excellent, but my slightly less adventurous husband didn’t care for it. Oh well. More for me, lunch leftovers will be amazing!! Delish! I’ve Pinned it and shared with friends. Keep up the good work!
Glad you enjoyed it! Thanks for writing :)
OK, I have to amend my post. Just caught hubby eating the tasty leftovers out of the fridge. Guess he changed his mind! :-D
This is one of my very favorite recipes. It’s filling and incredibly healthy. We eat it as a main course every couple weeks and love it. Thanks.