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Roasted Butternut Squash & Farro Salad with Maple-Tahini Dressing
A hearty autumn salad with caramelized butternut squash, nutty farro, and crunchy pepitas, all tossed in a silky maple-tahini dressing.
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1 cup farro, rinsed
3 cups vegetable broth
1 medium butternut squash, peeled and cubed (about 4 cups)
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp cinnamon
Salt and pepper, to taste
4 cups mixed baby greens
1/4 cup dried cranberries
1/4 cup toasted pepitas (pumpkin seeds)
1/4 cup crumbled feta cheese (optional)
Maple-Tahini Dressing:
1/4 cup tahini
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp olive oil
1 clove garlic, grated
2–3 tbsp warm water (to thin)
Pinch of salt
Instructions:
Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, paprika, cinnamon, salt, and pepper. Roast on a lined sheet pan for 25–30 minutes until golden and tender.
Meanwhile, cook farro: bring broth to a boil, add farro, reduce heat, and simmer 25–30 minutes until tender but chewy. Drain any excess liquid.
Whisk dressing ingredients together until creamy and smooth. Adjust thickness with warm water.
In a large bowl, combine greens, cooked farro, roasted squash, cranberries, and pepitas. Toss gently with dressing.
Top with feta, if using, and serve warm or room temperature.
Why You’ll Love It:
This salad tastes like autumn in a bowl — nutty farro, sweet squash, and a creamy maple-tahini dressing that ties it all together. Cozy enough for dinner, yet bright enough for lunch meal-prep.
