Warm Farro Salad
Nutty farro tossed with roasted squash, wilted greens and a sharp mustard vinaigrette.
Farro has a chew that no other grain quite matches, and it holds a dressing without going soft. Dressed while still warm so it drinks up the vinaigrette, then folded with roasted squash and greens, it works as a side or as a whole lunch.
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How to make Warm Farro Salad
Ingredients
Quantities scale automatically. Cooking times stay the same.
Grains and vegetables
Mustard vinaigrette
Equipment
- Sheet pan
- Medium saucepan
- Large bowl
Method
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1
Roast the squash
Heat the oven to 220C / 425F. Toss the squash with the olive oil, thyme, salt and pepper and roast 25-30 minutes, turning once, until caramelised at the edges.
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2
Cook the farro
Simmer the farro in the stock for 20-25 minutes until tender but still chewy. Drain off any excess liquid.
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3
Make the vinaigrette
Whisk the olive oil, vinegar, Dijon, maple syrup and shallot with salt and pepper until thick. The mustard is what holds it together.
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4
Dress while warm
Tip the hot drained farro into a large bowl and toss immediately with two-thirds of the vinaigrette. Warm grains absorb dressing; cold grains just get coated.
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5
Wilt the greens
Add the kale to the warm farro and fold through. The residual heat softens the leaves without cooking them dull.
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6
Finish
Fold in the roasted squash, walnuts and cranberries with the remaining vinaigrette, then crumble the cheese over the top. Serve warm or at room temperature.
Cook’s tips
- Dress the farro while it is still hot. It is the single biggest flavour difference in the recipe.
- Buy pearled farro; whole farro takes over an hour and needs soaking.
- Toast the walnuts. Untoasted nuts in a warm salad go slightly soft and taste of very little.
Variations
- Swap squash for roasted beetroot, carrots or brussels sprouts by season.
- Use barley, freekeh or wheat berries in place of farro.
- Add shredded chicken or a tin of white beans to make it more filling.
Storage and make-ahead
Keeps 4 days refrigerated and travels well. Bring it back to room temperature before eating, as the olive oil stiffens when cold and mutes the flavours.
Nutrition per serving
| Calories | 462 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 62 g |
| Fat | 19 g |
| Fibre | 10 g |
| Sugar | 8 g |
| Sodium | 440 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
