This vegan Farro Salad in Butternut Squash Dressing is a warm winter salad with utmost satisfaction. Its easy and gets ready within minutes so it makes a perfect weeknight family dinner.
Warm salad in cold winters is my utmost desire and comforting too. I am a salad person and this salad recipe is a good example of what I really like.
My salads are a combination of whole grains, fiber, protein and veggies making it a complete meal. I like to chew on salads to feel the satisfaction of eating food and by adding good carbohydrates I don’t crave to supplement my salads with breads or other processed carbs. With fresh herbs I flavor my salads to provide antioxidants and increase its medicinal nutrition, thereby making my salad a wholesome meal.
I also sometimes like to cook Farro in an Indian style like Masala Spinach Farro or sometimes I go for simple yet wholesome Farro Mexican Bowl
Overall, I am in love with this newly found grain and is super chewy and healthy.
What is Farro?
Its an ancient grain that’s packed with fiber and protein. It is similar to barley expect in its outer look. It is loaded with antioxidants, minerals and other nutrients.
How to cook Farro?
Rinse this grain in a colander under running water. Combine it with water in 1:3 ratio and start to cook until its tender and almost all the water is absorbed. It might take about 30 minutes. Cover and let it rest for 5 minutes after turning off the flame. Remove the lid and drain any excess liquid and use as desired.
Whenever, I make this easy vegan farro salad I like to pair it with my favorite butternut squash dressing especially if butternut squash is in the season.
Therefore, today I am here to share this vegan farro salad recipe.
Ingredients for farro salad
dressing
Butternut squash
Water
Oregano
Cayenne powder
Ginger powder
Salt
others
Arugula
Cooked farro
Red bell pepper
Carrots
I have used these easily available ingredients which you may easily buy from any grocery stores.
Ingredients notes:
butternut squash – I buy pre-cut fresh butternut squash. you may buy whole and then cut into small square sizes but make sure to peel it well. Frozen butternut squash make this dressing more liquidy and does not work well in here.
Arugula – its my favorite greens for salads and make sure to add them while its absolutely fresh.
Farro – make sure its cooked well and is chewy. 1 cup dry farro after cooking makes to 2 cups cooked farro.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to cook Farro Salad in Butternut Squash Dressing
Firstly, I cooked chopped butternut squash in water until all the pieces were mushy.
Secondly, I pureed it along with the seasonings and kept it aside.
Next, I combined all the salad ingredients in a large salad mixing bowl.
Lastly, I drizzled he dressing generously and served it immediately.
It was an instant hit and my family loved every bit of it.
Moreover, it was the most satisfying warm salad that we enjoyed since a while.
It tastes best when served immediately or the veggies get soggy.
You may blend the dressing and refrigerate in a glass container for about 1 week. Also, cook Farro ahead of time because it can be refrigerated for about 2 weeks.
This salad is a complete meal and you won’t need a side. However, you may pair it with my quinoa dinner rolls if desired.
Other wholesome salads that might interest you:
This post may contain affiliate links. That means if you click on the those affiliate links and make a purchase then I get a small commission. Moreover, I share the products that I personally use and love.
Where to find me?
You may follow me on Facebook for regular updates or if you like to tweet then follow me on Twitter. You may also tag me @kiipfit on Instagram with your recipe remake image because I love to see what you cooked.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments along with a 5-star rating.
You may also checkout my cookbook for everyday comfort vegan recipes.
Farro Salad in Butternut Squash Dressing
Ingredients
dressing
- 1 cup chopped butternut squash
- 1 cup water
- 1 tbsp oregano
- 1/2 tsp cayenne pepper powder
- 1/2 tsp ginger powder
- 1 tsp fennel seeds
- 1/2 tsp salt
salad
- 2 cups arugula
- 2 cups cooked farro
- 1/2 cup sliced red bell pepper
- 1/2 cup chopped carrots
Instructions
- In a saucepan combine butternut squash and water and boil until squash is soft and mushy.
- In a blender combine the boiled squash along with its water and rest of the dressing ingredients and blend smooth until thick and creamy.
- In a salad bowl combine all the salad ingredients and drizzle the squash dressing over it. Mix gently and serve immediately.
Notes
- This tastes best when served immediately. You may cook Farro and refrigerate for 2 weeks.Â
- The dressing can refrigerated in an air tight glass container for about 1 week.Â
- how to cook Farro – In a saucepan combine 1 cup rinsed Farro with water in 1:3 ratio and start to cook until its tender and almost all the water is absorbed. It might take about 30 minutes. Cover and let it rest for 5 minutes after turning off the flame. Remove the lid and drain any excess liquid and use as desired.
Nutrition
Ashley says
I have 6 butternut squash in my root cellar. Definitely making this!
candy says
Your butternut squash dressing sounds like the perfect topping for this salad. I like how you added carrots and peppers with the salad.
Gunjan says
Thank you Candy.
Chrissa - Physical Kitchness says
OH MY!!! I would probably drizzle that amazing dressing on EVERYTHING! What a creative idea! Love this!
Gunjan says
Thank you Chrissa.