Farro Salad

Farro Salad
Staff Writer


For a dish rich in whole grains, try this warm farro salad with tender butternut squash.

Click here to see 10 Quick and Easy Vegetarian Recipes


Preheat the oven to 425 degrees.

Toss the butternut squash in olive oil, salt, and pepper. Spread it out evenly on a baking sheet and bake for 15 minutes. Meanwhile, toss the red onion with olive oil, salt, and pepper. When the squash has cooked for 15 minutes, add the onions to the baking sheet and bake for 10 minutes.

Place the farro in a medium saucepan and fill with enough water to cover by 1 inch. Add the red pepper flakes, bay leaf, and a pinch of salt. Bring to a boil over high-heat and reduce heat to medium-low and let simmer uncovered until tender, about 25 minutes. Drain the farro and remove the bay leaf.

Toss the cooked farro with the squash and onions. Add in 1 tablespoon of olive oil, lemon juice, parsley, cheese, and toss to combine. Serve immediately.


Calories per serving:

322 calories

Dietary restrictions:

Balanced, High Fiber Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 11g 17%
  • Carbs 49g 16%
  • Saturated 3g 15%
  • Fiber 8g 32%
  • Sugars 7g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 12g 24%
  • Cholesterol 7mg 2%
  • Sodium 158mg 7%
  • Calcium 214mg 21%
  • Magnesium 113mg 28%
  • Potassium 697mg 20%
  • Iron 3mg 18%
  • Zinc 2mg 13%
  • Phosphorus 302mg 43%
  • Vitamin A 702µg 78%
  • Vitamin C 34mg 56%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 5mg 23%
  • Vitamin B6 0mg 18%
  • Folic Acid (B9) 66µg 16%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 16%
  • Vitamin K 55µg 69%
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