Farro, Feta, and Squash Salad


This recipe was born out of necessity. I wanted to use up some cranberries, golden raisins, and farro from the pantry and some feta and butternut squash from the fridge.  Like most of my favorite foods this one that you can enjoy both hot and cold (I prefer it cold) and works as a side or as a main. It also tastes much better than it photographs I promise.


This can be made ahead of time especially if it is going to be served cold because the flavors get even better as the chill together. Wait to add the pumpkin seeds until just before eating to ensure they stay crunchy.  This serves a generous 2 as a main and 4 as a side.




  • 2 cups of farro cooked
  • 2 cups butternut squash cut into bite sized cubes
  • olive oil
  • salt and pepper to taste
  • 1/3 cup dried cranberries
  • 1/3 cup golden raisins
  • 1/3 cup raw pumpkin seeds
  • 1/2 cup crumbled feta

For the dressing:

  • 3 tbs. olive oil
  • 2 tbs. balsamic vinegar (I used a pomegranate balsamic, but regular works too.)
  • 1 tbs. honey
  • 1 small clove of garlic minced
  • salt and pepper to taste

Preheat oven to 400 degrees F.  Coat squash cubes in olive oil (a tbs. or so) and season with salt and pepper. Roast in oven for 20-30 minutes (depending on the size of your cubes) stirring at least once.

While the squash cooks mix together the dressing. I do this by shaking it all together in a tightly closed jar.

Soak cranberries in salad dressing until ready to mix everything together. The jar I shake up the dressing has enough space to fit the cranberries in to soak.

After the squash is roasted mix it with the feta, raisins, cranberries, and salad dressing. Top with crumbled feta and enjoy.




2 thoughts on “Farro, Feta, and Squash Salad

    1. Thanks! It would look really nice if the squash, cranberries, raisins, pumpkin seeds, and feta were neatly arranged like a Cobb salad on top of the feta.


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