Essential Ingredients for Your Warm Farro Salad

Ingredient Notes and Creative Substitutions

• Farro: We typically use Gallo Farro, known for its quick cooking time of approximately 18-20 minutes. Farro comes in three main types: whole (most nutritious, longest cook time), semi-pearled (some bran removed, quicker cook), and pearled (most bran removed, fastest cook). Any type will work, but cooking times may vary. If farro is unavailable, pearled barley is an excellent, readily accessible substitute, offering a similar chewy texture and nutty flavor. Other ancient grains like quinoa or wheat berries could also be used for a different twist, though their texture and flavor will vary.
• Butternut Squash: This sweet, vibrant orange squash roasts beautifully, caramelizing at the edges and becoming wonderfully tender. Its natural sweetness is a cornerstone of autumn flavors and pairs exquisitely with savory and tangy notes. Feel free to experiment with other seasonal gourds such as acorn squash, delicata squash (which doesn’t require peeling!), or even sweet potato cubes for a similar sweetness and texture. Different pumpkin varieties suitable for roasting would also be delicious, offering a slightly earthier taste.
• Zucchini: When roasted, zucchini adds a subtle sweetness and a tender, slightly firm texture that perfectly complements the other vegetables. It’s mild flavor absorbs the dressing beautifully. For an alternative, consider using eggplant (aubergine) for a meatier texture, bell peppers (red or yellow for added sweetness and color), or even thick slices of carrots or parsnips, which would roast similarly and contribute their own unique sweetness.
• Baby Spinach: This tender leafy green adds a delicate freshness, a slight bitterness, and a vibrant pop of color to the warm salad. Its tender leaves wilt beautifully when tossed with the warm ingredients, softening without becoming mushy. If you prefer a more peppery bite, arugula (rocket) is a fantastic alternative. Mixed salad greens, baby kale, or even thinly sliced Swiss chard would also work well, each bringing a slightly different flavor and texture.
• Red Onion: Roasting the red onion mellows its sharp, pungent flavor, transforming it into a sweet, slightly caramelized component with a delightful depth. Its vibrant purple hue also adds visual appeal to the dish. If red onion isn’t on hand, a regular brown or white onion can be used, though it might retain a slightly stronger flavor even when roasted. Shallots, with their milder, sweeter profile, would also be a gourmet and welcome addition.
• Gorgonzola Piccante: This aged blue cheese boasts a firm, crumbly texture and a distinctly sharp, pungent flavor that cuts through the richness of the roasted vegetables and the earthiness of the farro. Its bold taste provides an exciting contrast. While Gorgonzola Dolce, with its softer, creamier, and milder profile, could be used for a less assertive cheese note, we highly recommend Piccante for its characteristic tang and its ability to hold its shape beautifully within the salad. Other strong, crumbly blue cheeses like Roquefort or even a sharp feta could provide interesting alternatives. For a dairy-free option, nutritional yeast can add a cheesy flavor profile.
• Hazelnuts: These nuts contribute a wonderful crunch and a rich, buttery, slightly sweet flavor that pairs exquisitely with the other autumnal ingredients. They add an essential textural contrast to the soft grains and vegetables. While we typically don’t toast them for convenience, a quick toast in a dry pan (about 5-7 minutes over medium heat until fragrant) significantly enhances their nutty aroma and deepens their flavor. Walnuts, pecans, or even pine nuts (toasted) would make excellent substitutes, each offering a unique flavor profile and textural contrast. For an allergy-friendly version, toasted pumpkin seeds or sunflower seeds can be used.
• Dressing Essentials: Our simple yet impactful dressing features high-quality extra virgin olive oil for its fruity notes, tangy red wine vinegar for acidity, a touch of honey for natural sweetness and balance, fresh lemon juice for brightness and zest, and classic salt and pepper for seasoning. These pantry staples combine effortlessly to create a balanced dressing that ties all the robust and delicate flavors of the salad together into a cohesive and delicious whole.

Step-by-Step Visual Guide: Crafting Your Farro Salad

1. Prepare the Vegetables: Begin by washing and thoroughly preparing your produce. Carefully peel the butternut squash, then cut it into uniform medium-sized cubes, ideally around 1/2 inch (1.2 cm) for even cooking. Similarly, dice the zucchini to the same size. Slice the red onion into thick wedges or rings, as it tends to cook slightly faster. Transfer these prepared vegetables to a large baking tray, ensuring they are spread in a single layer without overcrowding. Drizzle generously with high-quality olive oil, ensuring every piece is lightly coated. Season liberally with a sprinkle of salt and freshly ground black pepper. This step is crucial for achieving that desirable caramelized exterior and tender interior that makes roasted vegetables so delightful (photo 1).
2. Roast to Perfection: Place the baking tray into a preheated oven at 200°C (400°F). Roast the vegetables for approximately 35-40 minutes, or until they are beautifully tender when pierced with a fork, slightly caramelized and browned at the edges, and cooked through. Stir them once or twice during the roasting process to ensure even browning and to prevent sticking. The sweet aroma filling your kitchen will be the first delicious sign of a fantastic meal to come (photo 2).

3. Cook the Farro: While the vegetables are roasting, bring a large pot of water to a rolling boil. Season the water generously with salt, much like you would for cooking pasta, to infuse flavor directly into the grains. Add the farro and cook according to the package instructions until it is tender yet still wonderfully chewy (al dente). For most semi-pearled varieties, this will take about 18-20 minutes. Once cooked, drain the farro thoroughly in a fine-mesh sieve and allow it to cool slightly. This step is important to prevent the delicate baby spinach from wilting excessively when all ingredients are combined.
4. Whisk the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the red wine vinegar, honey, fresh lemon juice, a good quality extra virgin olive oil, and a pinch of salt and pepper. Whisk vigorously or shake well until all ingredients are thoroughly emulsified, and the dressing appears smooth and slightly creamy. Taste and adjust the seasonings as needed – perhaps a little more honey for sweetness to balance the acidity, or more lemon for an extra tang. This simple yet vibrant dressing will beautifully brighten and unify all the robust flavors of the salad (photos 3 and 4).

Recipe: Farro and Butternut Squash Salad

This vibrant and hearty warm farro salad combines the best of autumn’s bounty. Featuring tender farro, sweet roasted butternut squash, zucchini, and red onion, all tossed in a simple yet flavorful dressing, and finished with a flourish of tangy Gorgonzola cheese and crunchy hazelnuts. It’s the perfect healthy comfort food for any fall gathering or a cozy weeknight meal.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4 servings
• Author: Emily
• Print Recipe
• Pin Recipe

Ingredients

Main Salad

• 1 ¼ cup (210g) farro (can also use pearled barley)
• ½ medium butternut squash (approx. 500g), peeled and diced
• 2 zucchini, diced
• 1 red onion, thickly sliced
• 2 large handfuls baby spinach
• Extra virgin olive oil, for roasting
• Salt and freshly ground black pepper, to taste

Toppings

• Gorgonzola Piccante, crumbled (to taste)
• Hazelnuts, roughly chopped (to taste)

Simple Zingy Dressing

• 3 teaspoons red wine vinegar
• 1 teaspoon honey
• 4 tablespoons extra virgin olive oil
• 1 squeeze fresh lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper for easier cleanup.
2. Prepare the vegetables: Peel and cut the butternut squash into ½-inch (1.2 cm) cubes. Cut the zucchini to a similar size. Slice the red onion into thick wedges. Place all the prepared vegetables onto the baking tray.
3. Drizzle the vegetables generously with olive oil, ensuring they are well coated. Season them liberally with salt and freshly ground black pepper. Toss gently to combine all ingredients on the tray.
4. Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender, slightly caramelized, and cooked through. Stir them halfway through the roasting time for even cooking and browning.
5. Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt to the boiling water, then add the farro. Cook the farro according to the package instructions until it is tender yet still chewy (typically 18-20 minutes for semi-pearled farro).
6. Once cooked, drain the farro thoroughly and set it aside to cool slightly. This prevents the baby spinach from wilting excessively when added.
7. Prepare the dressing: In a small bowl, whisk together the 4 tablespoons of extra virgin olive oil, 3 teaspoons of red wine vinegar, 1 teaspoon of honey, and 1 squeeze of fresh lemon juice. Season with salt and pepper to taste. Whisk until well combined and emulsified.
8. In a large mixing bowl, combine the warm roasted vegetables, the cooked farro, and the fresh baby spinach. Pour the prepared dressing over the salad.
9. Gently toss all the ingredients until everything is evenly coated with the dressing and the spinach has just begun to wilt.
10. Serve the warm farro salad immediately in individual bowls. Garnish each serving with generous crumbles of Gorgonzola Piccante and a sprinkle of roughly chopped hazelnuts for added texture and flavor. Enjoy this hearty and healthy autumn delight!

Notes on the Recipe

• Uniform Vegetable Size: For optimal roasting, ensure your zucchini and butternut squash are cut into similar-sized pieces. Cut the red onion slightly larger, as it tends to cook faster.
• Advance Preparation: This salad can be prepared ahead of time. Cook the farro and roast the vegetables, then let them cool completely. Store each component separately in airtight containers in the refrigerator. Assemble and dress just before serving for the best texture, adding Gorgonzola and hazelnuts at the last minute.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated.