I can’t get over how this Roasted Butternut Squash Kale Farro Salad turns simple ingredients into a hearty, colorful bowl that feels anything but ordinary. One bite and the sweet squash, chewy farro, and crisp kale make it impossible to stop.

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I’m obsessed with this roasted butternut squash farro salad because it hits every craving I usually try to cram into one bowl: nutty, tangy, crunchy, sweet, savory, and a little messy in the best way. I love the way the za’atar dressing wakes everything up without stealing the whole show.

And that chewy farro? I could eat it straight from the bowl.

But the roasted butternut squash is the reason I keep coming back, all caramelized edges and rich, earthy sweetness. Big flavor.

Big texture. No sad desk-lunch energy, just a salad I actually look forward to eating again often.

Ingredients

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Butternut squash brings sweet, caramelized edges and makes the salad feel cozy.
Olive oil helps everything roast up golden, not dry or sad.
Za’atar adds herby, tangy flavor that makes the squash way more interesting.
Farro is chewy, nutty, and actually keeps you full for hours.
Kale brings the green stuff, but it’s hearty enough to hold dressing.
Lemon juice keeps the dressing bright, so the salad doesn’t feel heavy.
Dijon gives a little zip and helps the dressing come together.
Honey or maple syrup softens the tang without making it sweet.
Garlic adds that tiny kick you’d miss if it wasn’t there.
Walnuts or pepitas bring crunch, which this salad totally needs.
Feta or goat cheese adds creamy, salty bites throughout.
Red onion gives sharpness, but just enough to wake things up.
Parsley makes it taste fresh, not like a leftover grain bowl.
Plus pomegranate seeds look pretty and add juicy little pops.
Basically, it’s healthy-ish, filling, colorful, and not boring.

Ingredient Quantities

1 medium butternut squash, about 2 to 2 1/2 pounds, peeled, seeded and cut into 1 inch cubes

2 tablespoons olive oil for roasting

1 teaspoon zaatar for roasting

Salt and black pepper, to taste

1 cup dry farro, rinsed

2 1/4 cups vegetable broth or water for cooking farro

1 large bunch kale, about 6 to 8 cups packed, stems removed and leaves chopped

1/4 cup olive oil for dressing

2 tablespoons fresh lemon juice, about 1 lemon

1 tablespoon zaatar for the dressing

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 small garlic clove, minced

1/2 cup toasted walnuts or pepitas, roughly chopped

1/2 cup crumbled feta or goat cheese

1/4 small red onion, thinly sliced

1/4 cup fresh parsley, chopped

Optional: 1/2 cup pomegranate seeds for garnish

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with parchment or foil.

2. Toss the cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon zaatar, salt and black pepper; spread in a single layer on the prepared sheet and roast 25 to 30 minutes until tender and caramelized, flipping once halfway through.

3. While the squash roasts, bring 2 1/4 cups vegetable broth or water to a boil, add the rinsed farro, reduce to a simmer, cover and cook 20 to 30 minutes until tender but chewy; drain any excess liquid and fluff with a fork.

4. If your walnuts or pepitas are not already toasted, toast 1/2 cup in a dry skillet over medium heat 3 to 5 minutes, stirring, until fragrant; roughly chop and set aside.

5. Remove tough stems from the kale and chop the leaves into bite sized pieces; place in a large bowl, sprinkle with a pinch of salt and massage 1 to 2 minutes to soften.

6. Make the zaatar dressing by whisking together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon zaatar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, and salt and black pepper to taste.

7. Add the warm farro to the massaged kale and pour about half the dressing over them; toss to combine so the grains and leaves absorb the dressing.

8. Fold in the roasted butternut squash, 1/2 cup toasted walnuts or pepitas, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley; add more dressing as needed and adjust seasoning.

9. Scatter 1/2 cup crumbled feta or goat cheese over the salad and, if using, sprinkle 1/2 cup pomegranate seeds for garnish; serve warm or at room temperature.

Equipment Needed

1. Baking sheet lined with parchment paper or foil
2. Medium saucepan with lid
3. Large mixing bowl
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Dry skillet or small frying pan
8. Whisk and fork
9. Spatula or wooden spoon

FAQ

Q: Can I make this salad ahead of time? A: Yes. Roast the squash and cook the farro up to 2 days ahead, store separately in the fridge, and assemble the kale, dressing, nuts, cheese and other toppings just before serving to keep textures bright.

Q: How do I cook the farro if it is pearled, semi-pearled, or whole? A: Pearled farro cooks in about 15 to 20 minutes, semi-pearled in 25 to 30 minutes, and whole farro can take 30 to 40 minutes. Use the package times and the 2 1/4 cups liquid as a guide, simmer until tender but chewy, then drain any excess.

Q: Can I swap the kale for another green? A: Yes. Baby spinach, arugula, or chopped Swiss chard all work well. If using delicate greens, toss them with warm farro and squash just before serving so they do not wilt excessively.

Q: How should I massage the kale and why? A: To soften the kale and reduce bitterness, drizzle a teaspoon or two of the dressing or olive oil over the chopped leaves and rub them between your hands for 1 to 2 minutes until they darken and become tender.

Q: Can I make this salad vegan? A: Yes. Replace the honey with maple syrup and omit the feta or use a plant based crumbly cheese. Toasted pepitas instead of walnuts adds crunch and keeps it vegan friendly.

Q: How do I store leftovers and how long will they keep? A: Store dressed salad in an airtight container in the fridge for up to 2 days. If possible keep dressing and crunchy toppings separate and add them when ready to eat to preserve texture.

Roasted Butternut Squash Kale And Farro Salad With A Za’atar Dressing Recipe Substitutions and Variations

Butternut squash: substitute with sweet potato, pumpkin, or kabocha squash, cut to similar size and roasted the same time.
Farro: substitute with farro semi-pearled or pearled farro for faster cooking, or use barley, quinoa, or brown rice (adjust liquid and cook time).
Kale: substitute with baby spinach, Swiss chard, or shredded cabbage; if using heartier greens like chard, massage lightly with a little lemon or oil.
Feta or goat cheese: substitute with ricotta salata, crumbled cotija, or omit and add extra toasted nuts or avocado for creaminess.

Pro Tips

1. Roast the squash on a very hot, well spaced pan so pieces brown instead of steam. Give each cube room, and rotate the pan rather than crowding and flipping too often.

2. Cook the farro until tender but still chewy, then rinse briefly under hot water and fluff with a fork. Stirring warm farro into the kale helps the grains absorb dressing and warms the greens without wilting them.

3. Massage the kale with a little salt and a splash of the dressing until it softens and turns a deeper green. That step makes the texture pleasant and helps the leaves soak up flavor.

4. Toast the walnuts or pepitas just before assembling for maximum crunch and aroma. If using walnuts, chop them after toasting so they stay crisp and distribute more evenly through the salad.

5. Taste and adjust at the end. Zaatar varies in intensity, and lemon and salt can brighten the whole dish. Add dressing gradually so you can stop when the balance between brightness, earthiness, and creaminess is just right.

Roasted Butternut Squash Kale And Farro Salad With A Za’atar Dressing Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

658

kcal

Equipment: 1. Baking sheet lined with parchment paper or foil
2. Medium saucepan with lid
3. Large mixing bowl
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Dry skillet or small frying pan
8. Whisk and fork
9. Spatula or wooden spoon

Ingredients

1 medium butternut squash, about 2 to 2 1/2 pounds, peeled, seeded and cut into 1 inch cubes
2 tablespoons olive oil for roasting
1 teaspoon zaatar for roasting
Salt and black pepper, to taste
1 cup dry farro, rinsed
2 1/4 cups vegetable broth or water for cooking farro
1 large bunch kale, about 6 to 8 cups packed, stems removed and leaves chopped
1/4 cup olive oil for dressing
2 tablespoons fresh lemon juice, about 1 lemon
1 tablespoon zaatar for the dressing
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, minced
1/2 cup toasted walnuts or pepitas, roughly chopped
1/2 cup crumbled feta or goat cheese
1/4 small red onion, thinly sliced
1/4 cup fresh parsley, chopped
Optional: 1/2 cup pomegranate seeds for garnish

Directions

Preheat oven to 425 F and line a baking sheet with parchment or foil.
Toss the cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon zaatar, salt and black pepper; spread in a single layer on the prepared sheet and roast 25 to 30 minutes until tender and caramelized, flipping once halfway through.
While the squash roasts, bring 2 1/4 cups vegetable broth or water to a boil, add the rinsed farro, reduce to a simmer, cover and cook 20 to 30 minutes until tender but chewy; drain any excess liquid and fluff with a fork.
If your walnuts or pepitas are not already toasted, toast 1/2 cup in a dry skillet over medium heat 3 to 5 minutes, stirring, until fragrant; roughly chop and set aside.
Remove tough stems from the kale and chop the leaves into bite sized pieces; place in a large bowl, sprinkle with a pinch of salt and massage 1 to 2 minutes to soften.
Make the zaatar dressing by whisking together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon zaatar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small minced garlic clove, and salt and black pepper to taste.
Add the warm farro to the massaged kale and pour about half the dressing over them; toss to combine so the grains and leaves absorb the dressing.
Fold in the roasted butternut squash, 1/2 cup toasted walnuts or pepitas, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley; add more dressing as needed and adjust seasoning.
Scatter 1/2 cup crumbled feta or goat cheese over the salad and, if using, sprinkle 1/2 cup pomegranate seeds for garnish; serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.