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Farro Salad with Butternut and Avocado

This Farro Salad with Butternut and Avocado is hearty, toothsome, and nutritious. It makes a satisfying lunch for home, work, or school. Also deliciously healthy for dinner.

farro salad 4

Happy New Year, Everyone! I hope you all enjoyed the holiday season. It seems to zoom by in mere nanoseconds every year.

Here we are, back to the routine of backpacks and lunch boxes and all that jazz.

Despite the blanket of snow on the ground, it only takes one look at the gym parking lot to know it must be January.

farro salad

I’m not big on resolutions and have zero plans to suddenly kick it at the gym 7 days a week. But I did kick off the new year being sorta kinda physical.

Not to be outdone by all the boys, I held nothing back on the sledding hills and even got into some serious winter hiking. Hi, it’s truly me the freeze baby who just said that.

farro salad butternut squash

The winter hiking gig in frigid MN is pretty ridiculous, but it’s not the best part.

I time-warped back to the 80’s by donning blades and rocking out at the rollerskating rink.  Complete with disco strobe lights and speakers hollering 1978’s Y.M.C.A. #majorthrowback

People were busting out the dance moves. I’m not that good. Yet.

farro salad 2

Since we’re chatting New Year exercise, let’s bring on the healthy food.

This Farro Salad with Butternut and Avocado is hearty, satisfying, full of all the good stuff, and none of the bad.

The chewy farro gratifies the carbo craving. Roasted butternut squash, beets, and avocado bring rustic richness to the dish. Kale or spinach gives you the greens, and walnuts or pecans lend crunch.

It’s absolutely delicious and won’t leave you feeling deprived. At all.

farro salad 3

Here’s to a new year full of things new and old.

Bring on the strobe lights.

Enjoy.

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Farro Salad with Butternut and Avocado

This Farro Salad with Butternut and Avocado is hearty, toothsome, and nutritious. It makes a satisfying lunch for home, work, or school. Also deliciously healthy for dinner.

  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 mins

Yield: 4-6 1x

Ingredients

Scale
  • For the Dressing:
  • 1/4 cup apple cider vinegar
  • 4 TB honey
  • 3 TB extra virgin olive oil
  • 1 TB freshly squeezed lemon juice
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp Dijon mustard, coarse ground with visible seeds
  • 1 large garlic clove, minced
  • 1 shallot, minced
  • For the Salad:
  • 1 cup dry Farro, presoaked in water overnight
  • 1 small butternut squash, peeled and cubed to 1/2″ pieces
  • 3 TB olive oil
  • Kosher salt and freshly ground black pepper
  • 2 whole beets, wrapped in foil
  • 1 cup shredded baby kale or spinach leaves
  • 1/2 cup toasted walnuts
  • 1 semi ripe avocado, cubed and tossed with a splash of lemon

Instructions

  1. Make the dressing ahead of time: combine all ingredients in a bowl and whisk well to combine. Transfer to an airtight dressing jar and keep chilled until ready to use.
  2. Heat oven to 400F. On a foil lined baking sheet, toss the cubed butternut squash with olive oil and 1 tsp kosher salt and 1/2 tsp black pepper. Place on middle rack in oven. Place foil wrapped beets on lower rack in oven. Roast for 25-30 minutes or until squash is fork tender. Remove squash to cool, and leave beets to roast for another 25-30 minutes or until fork tender. Carefully remove foil and let cool before dicing. (Roasting of veggies can be done ahead of time.)
  3. While veggies are roasting, cook presoaked Farro in 3 cups salted low-boiling water, 10-15 min or until just tender. Drain and let cool.
  4. In a serving bowl, combine roasted butternut squash, beets, Farro, kale/spinach, and avocado. Use a rubber spatula to gently toss with the dressing, adding salt and pepper to taste. Toss walnuts on right before serving.
  • Author: Chew Out Loud

Source: Chew Out Loud

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