Farro Salad



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

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, Alcohol Free, No Sugar Added

Daily value:



  • Fat 43g 66%
  • Carbs 198g 66%
  • Saturated 12g 58%
  • Fiber 32g 129%
  • Sugars 29g
  • Monounsaturated 24g
  • Polyunsaturated 6g
  • Protein 48g 95%
  • Cholesterol 29mg 10%
  • Sodium 633mg 26%
  • Calcium 855mg 86%
  • Magnesium 451mg 113%
  • Potassium 2,787mg 80%
  • Iron 13mg 74%
  • Zinc 8mg 54%
  • Phosphorus 1,209mg 173%
  • Vitamin A 2,808µg 312%
  • Vitamin C 135mg 226%
  • Thiamin (B1) 1mg 82%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 18mg 92%
  • Vitamin B6 1mg 70%
  • Folic Acid (B9) 262µg 66%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 13mg 64%
  • Vitamin K 221µg 277%
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