Butternut Squash Salad with Farro, Kale, and Creamy Goat Cheese

This butternut squash salad pairs tender roasted squash with farro, a chewy ancient wheat grain, lightly wilted kale, goat cheese, and a zippy apple cider vinaigrette.

The Fall Salad My Guests Expect Every Year 

Every year, once the weather cools and the leaves turn amber and gold, I host a big fall gathering for friends and family. My guests now expect this butternut squash salad on the table. It’s a hearty vegetarian side that takes about 1 hour, with the farro simmering while the squash roasts.

Sweet roasted squash and red onion play off the chewy farro, slightly bitter kale, creamy goat cheese, and crunchy pepitas. The apple cider vinaigrette gets savory depth from roasted garlic and a little Mediterranean flair from za’atar.

You can serve this roasted butternut squash salad warm, at room temperature, or cold. Roast the squash, cook the farro, and whisk the vinaigrette ahead of time, then assemble everything when you’re ready. It’s practical for a holiday dinner or potluck, but just as satisfying for lunch.

Ingredients for Butternut Squash Salad

The combination of sweet squash, hearty farro, creamy cheese, and a tangy vinaigrette gives this salad plenty of flavor and texture. Here is what you’ll need:

• Butternut squash: Butternut squash has sweet, nutty flesh that turns tender and lightly caramelized in the oven while still holding its shape.
• Red onion and garlic: Roasting mellows the onion and brings out its sweetness. The whole roasted garlic cloves are mashed into the vinaigrette for savory depth without the sharp bite of raw garlic.
• Fresh rosemary and thyme: These earthy herbs complement the sweetness of the winter squash.
• Aleppo pepper: Aleppo pepper brings mild, fruity heat rather than an aggressive kick.
• Kale: Kale is sturdy enough to stand up to the warm farro and roasted vegetables. Lightly wilting and massaging it softens its texture and tames some of its bitterness. I also use this technique in my kale salad with roasted pistachios and Parmesan.
• Farro: Farro is an ancient wheat grain with a nutty flavor and pleasantly chewy texture. It gives this salad enough substance to work as a light lunch. You can find organic farro in our shop, or learn more about choosing and cooking it in our guide to farro.
• Extra virgin olive oil: A flavorful olive oil is especially important in a vinaigrette. I like our Spanish Hojiblanca extra virgin olive oil here for its bold, peppery character.
• Apple cider vinegar and honey: Apple cider vinegar gives the dressing its tang, while honey rounds out its acidity. I love the rich flavor of our Greek Alfa honey, but your favorite honey will work.
• Za’atar: This aromatic blend of herbs, sesame seeds, and sumac adds earthy, tangy flavor to the dressing. You can find za’atar in our shop.
• Goat cheese: Also called chèvre, goat cheese is creamy and pleasantly tangy. It balances the sweetness of the roasted squash.
• Pepitas: Pepitas are pumpkin seeds with a delicate crunch. You can leave them out or substitute pecans or hazelnuts.
• Kosher salt and black pepper: Season the vegetables, kale, farro, and vinaigrette in stages so every part of the salad is flavorful.

How to Make This Butternut Squash Salad 

The squash and farro cook at the same time, so use that overlap to keep the recipe moving. Here’s how to make it:

• Get ready. Preheat your oven to 425°F.
• Peel and cube the squash. Set the squash on its side and trim 1 inch from the top and bottom. Separate the bulbous end from the neck so you have two stable pieces. Stand each piece upright and carefully slice away the tough peel from top to bottom.
  Cut both sections in half. Scoop the seeds from the bulbous end, then cut the flesh into 1-inch cubes. Discard the seeds or save them to roast using the same method as pumpkin seeds.
• Roast the vegetables. Add the squash, red onion, and whole peeled garlic cloves to a large sheet pan. Drizzle with 3 tablespoons of olive oil, then season with the rosemary, Aleppo pepper, thyme, salt, and black pepper. Toss well to coat. Roast for 30 minutes, stirring halfway through. The squash is ready when it is tender and easily pierced with a fork. Do not add the kale to the sheet pan.
• Cook the farro. While the vegetables roast, fill a medium saucepan with 4 cups of water and set it over medium-high heat. Rinse 1 1/2 cups of farro in a fine-mesh strainer, then add it to the water with 1 teaspoon of kosher salt. When the water boils, skim off as much foam as you can and reduce the heat to medium. Simmer for 25 to 30 minutes, until the farro is tender but still pleasantly chewy. It may not absorb all the water. Drain well, transfer to a large serving bowl, and wipe out the saucepan.
• Wilt and massage the kale. Add 2 tablespoons of water and the chopped kale to the saucepan. Drizzle with 1 tablespoon of olive oil and season lightly with kosher salt. Set the pan over medium heat and toss until the kale warms through, turns bright green, and wilts slightly, about 3 to 5 minutes. Let it cool briefly, then rub the leaves between your fingers and thumbs to tenderize them. Lift the kale from the pot, leaving any liquid behind, and add it to the bowl with the farro.
• Make the vinaigrette. Remove the roasted vegetables from the oven and pick out the 3 garlic cloves. Mash the softened garlic into a paste with a fork.  Add the garlic to a small bowl with 1/4 cup olive oil, the apple cider vinegar, honey, za’atar, kosher salt, and black pepper. Whisk until combined, then taste and adjust the seasoning.
• Assemble the salad. Add the roasted squash and onion to the bowl with the farro and kale. Pour the vinaigrette over the salad and gently toss. Finish with the crumbled goat cheese and pepitas, then serve warm, at room temperature, or cold.

Tips for the Best Butternut Squash Salad

This salad has several components, but the squash and farro cook at the same time. A few details keep everything moving and give you the best texture:

• Taste before assembling. Adjust the vinaigrette with salt and pepper before pouring it over the salad.
• Cut the squash into even cubes. Aim for 1-inch pieces so they cook at roughly the same rate.
• Keep the kale off the sheet pan. Add only the squash, onion, and garlic to the pan. The kale is wilted separately so it stays bright and tender.
• Stir the vegetables halfway through roasting. This gives the squash and onion a chance to brown more evenly.
• Watch the farro’s texture, not the water level. The farro may not absorb all the water. Once it is tender but still chewy, drain it well.
• Let the kale cool slightly before massaging it. It should be comfortable enough to handle. Rubbing the leaves between your fingers and thumbs helps soften their sturdy texture.
• Don’t lose the roasted garlic. Pick the whole cloves from the sheet pan and mash them into the vinaigrette. They are an important flavor-maker.

Make This Recipe Your Own

This kale and butternut squash salad has enough sturdy ingredients to accommodate a few simple swaps:

• Make it vegan: Replace the honey with maple syrup and leave out the goat cheese or use your preferred vegan alternative.
• Use spinach instead of kale: Add the spinach to the warm farro and toss gently. The heat from the grain will wilt it slightly.
• Replace the goat cheese: Feta brings a similarly tangy, salty flavor.
• Swap the pepitas: Use pecans, hazelnuts, or sunflower seeds for crunch.
• Avoid wheat: Use quinoa in place of the farro.

What to Serve with Butternut Squash Salad 

I love, love, love a salad that tastes great at room temperature, and this roasted butternut squash salad is no exception. My husband and I both come from big families, so dishes that can wait while everyone talks, fills their plates, and goes back for seconds are always welcome at my house.

For a weeknight dinner, serve it with balsamic chicken or pork chops with bay and lemon. The hearty farro and roasted vegetables make it a substantial side, so you don’t need much else.

For a fall gathering or holiday meal, pair it with stuffed acorn squash or shaved Brussels sprouts salad. Finish with warm baked pears with honey and ricotta for dessert.

Make Ahead and Storage 

To get ahead, roast the squash and onion, cook the farro, and make the vinaigrette before the day you plan to serve the salad. Assemble everything when you’re ready to eat.

The finished salad tastes great warm, at room temperature, or cold.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. If the salad is served at room temperature, refrigerate it within 2 hours.

More Hearty Salad Recipes 

Entree

Roasted Vegetable Salad with Halloumi

Salads

Shaved Brussels Sprouts Salad with Apples and Arugula

Mediterranean Diet Recipes

Mediterranean Chickpea Farro Salad with Shrimp

Salads

Apple Walnut Salad with Endive and Dates