Farro Salad Recipe


Cal/Serving: 322
Daily Value: 16%
Servings: 4

Balanced, High-Fiber
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A13676IU274%
Vitamin C34mg56%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg7%
Niacin (B3)5mg23%
Vitamin B60mg17%
Folic Acid (B9)66µg16%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E3mg16%
Vitamin K55µg69%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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


  • 1 butternut squash, cut into 1-inch cubes
  • Olive oil
  • Salt and pepper, to taste
  • 1 red onion, cut into 1-inch pieces
  • 1 cup farro, rinsed
  • 1 Pinch of red pepper flakes
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped parsley
  • 3 tablespoons grated Parmesan cheese


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.

Recipe Details

Servings: 4
Cuisine: American
Special Designations: Vegetarian, Healthy

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