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    Home » Lunch

    Butternut squash farro salad with radicchio and apple

    February 21, 2016 by Caroline's Cooking

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    fall farro salad with roasted squash, radicchio and apple

    This butternut squash farro salad is filled with delicious fall flavors. With tender squash, crisp apple, radicchio and more all wrapped in a flavorful lemon-tahini dressing. It's tasty, hearty and healthy. Perfect for a lunchbox, too.

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    Fall farro salad with roasted squash, radicchio and lemon-tahini dressing in bowl

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    I don't know about anyone else but I often find myself walking a fine line between repeating the same old favorites and trying new things. Not just in food, but in general - I need to go new places and explore. I know others, like my husband, are much happier with repeating.

    Between that and the fact dinners can be more rushed, I often find lunch is when I get to experiment more. And often if those experiments work well, they become a more regular menu item. This tasty fall farro salad is definitely one of those.

    Farro salad with roasted squash, radicchio and lemon-tahini dressing close up overhead view of corner of bowl

    Cooking with farro

    For whatever reason, farro is a grain I don't cook with all that much. In fact rarely, if I am honest. However it is a great choice to use as an alternative to rice to make a heartier risotto, and also works well both warm and chilled, so is great for salads.

    It's that bit heavier than quinoa or couscous, for example, so is great when you want to make a salad that works as a meal in itself. It also travels well so is perfect for potluck/picnic options.

    Farro has a lovely nuttiness to it that goes so well with roasted squash, giving a lovely contrast in flavor and texture. The two pair perfectly in a fall-inspired salad like this.

    Close up view of fall farro salad with roasted squash, radicchio and lemon-tahini dressing

    I have mentioned before that I like salads to have a range of both flavor and texture, and so with farro and squash as a base, I've added in apple, pine nuts, radicchio and pepper to give that nice range, as well as giving a lovely mix of colors.

    One of my favorite autumn/winter salads is a squash and chickpea salad from Moro that has a delicious tahini dressing that I've made a version for this farro salad that goes really well with everything. It is relatively thick, but that means it grasps on to the farro and everything else well and you get some of the tasty dressing with each mouthful.

    partial view of bowl of farro salad with roasted squash, radicchio and lemon-tahini dressing

    How to make this fall farro salad

    • Dice the squash and peppers, toss them and the garlic clove with oil and roast.
    • Roast until the squash is tender then let cool.
    • Meanwhile cook the farro then let cool.
    • Lightly toast the pine nuts, shred the radicchio and slice the apple and salad onions. Put in a bowl with the farro.
    • Mix together the dressing ingredients then mix through the farro. 
    • Add the roasted vegetables, mix gently and serve or pack to use later.

    Make ahead tips

    One way to make this feel a little easier, or to meal prep it, is to roast the squash, pepper and garlic and cook the farro ahead of time. You can also chop other ingredients and make the dressing ahead of time, then store all in the fridge.

    You could easily do the roasting and cooking of the farro a day or two ahead of everything else. The rest, I would probably only prepare the day before, at most, ideally. If you chop the apple ahead, be sure to toss in lemon juice to limit browning.

    I prefer to only assemble the day you will be serving, to keep things that bit more crisp. But even once it's fully made, the ingredients are pretty robust so this is a perfect salad for taking to work or to a potluck and it won't all mush and spoil.

    This butternut squash farro salad has such a delicious range of flavors and textures, it's hearty enough to fill you up but doesn't feel heavy. The dressing is relatively thick but is so full of flavor that goes so well with everything else. Plus, it's so colorful, it would look great on the table as part of a potluck. Just find any excuse you like, it's incredibly tasty and so good for you too, you really need to give it a try.

    Fall farro salad with roasted squash, radicchio and lemon-tahini dressing in wooden bowl on blue mat

    Try these other tasty fall salads:

    • Acorn squash wild rice salad
    • Beet apple salad with maple vinaigrette
    • Vegan lentil salad with roasted Brussels sprouts
    • Butternut squash wild rice salad with cranberries and fennel
    • Plus get more ideas for make ahead salads and fall recipes.
    Farro salad with roasted squash, radicchio and lemon-tahini dressing
    Print Recipe
    5 from 3 votes

    Butternut squash farro salad with radicchio and apple

    A delicious combination of grains, roasted vegetables and a creamy, flavorful dressing.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Lunch
    Cuisine: American
    Servings: 2 -4
    Calories: 972kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    • 10 ½ oz butternut squash 300g, peeled and de-seeded weight
    • 1 red pepper
    • 1 clove garlic left in the skin
    • 2 tablespoon olive oil
    • ¼ teaspoon allspice
    • 1 cup farro 180g
    • 3 tablespoon pine nuts
    • 2 oz radicchio 60g
    • ½ apple
    • 3 salad onions spring onions
    • 2 tablespoon tahini
    • 2 tablespoon lemon juice
    • 3 tablespoon olive oil

    Instructions

    • Preheat the oven to 400F/200C.
    • Dice the squash and pepper into roughly bite-sized pieces and toss them, along with the garlic clove, with the 2tbsp olive oil and allspice. Roast for approx 30-40min until the squash is tender and starting to brown slightly. Set aside to cool.
    • Meanwhile cook the farro according to the packet instructions - it will take around 15min. Drain and cool. Up to here can be done a day or two in advance, just keep your vegetables and/or your farro in the fridge until you need them.
    • Lightly toast the pine nuts either in a dry frying pan or under the broiler/grill. Keep a close eye on them as they can easily burn.
    • Shred the radicchio finely and cut the apple into small slices (I generally quarter it, take out the core and then slice across the way. I leave the skin on but up to you.). Slice the salad/spring onions - use some of the green part as well.
    • Put the farro into a salad bowl and add the radicchio, apple and salad onions.
    • Mix together the tahini, lemon juice and oilve oil as well as the roasted garlic clove (out of the skin and mashed) and any excess oil from roasting the vegetables. Stir until well blended and smooth then pour over the farro mixture and mix through well. Add the squash and pepper, mix through carefully and serve at room temperature. This salad travels well too, if needed.

    Nutrition

    Calories: 972kcal | Carbohydrates: 113g | Protein: 17g | Fat: 54g | Saturated Fat: 7g | Sodium: 30mg | Potassium: 1222mg | Fiber: 22g | Sugar: 12g | Vitamin A: 17685IU | Vitamin C: 118.5mg | Calcium: 127mg | Iron: 5.6mg

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    Try these other seasonal salads from fellow bloggers:

    • Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee's Kitchen Adventures
    • Blue Cheese and Pear Salad from That Skinny Chick Can Bake
    • Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
    • Radicchio Pear Walnut Salad from The Bitter Side of Sweet
    • Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
    • Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love

    Remember to pin for later!

    This farro salad is filled with roasted squash, radicchio, apple and more and has a delicious lemon-tahini dressing. Full of flavor, hearty and healthy. It's perfect for a packed lunch, potluck or picnic as well. #farrosalad #vegetarian #vegan #radicchio
    « Romesco de peix (Catalan fish stew)
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    1. Frugal Hausfrau

      March 02, 2016 at 3:00 pm

      Great salad! Crunch, chewy, tangy! It has all the elements I look for...Thanks for bringing this by Throwback Thursday, too!

      Mollie

      Reply
      • Caroline's Cooking

        March 03, 2016 at 10:21 am

        Thanks Mollie, it's a tasty mix!

        Reply
    2. Sue Lau

      March 01, 2016 at 10:07 pm

      I love a lemon-tahini dressing! Usually with falafel, but it looks absolutely fantastic here!

      Reply
      • Caroline's Cooking

        March 03, 2016 at 10:14 am

        Thanks Sue, I agree good with falafel too but it also definitely works here!

        Reply
    3. Liz Latham

      February 28, 2016 at 2:25 pm

      This recipe is super eye-catching with it's beautiful colors! I wonder if it has a kick with that pepper you added! Thanks for linking up with the Delicious Dishes Recipe party!

      Reply
      • Caroline's Cooking

        March 01, 2016 at 3:54 pm

        Thanks Liz, it's actually bell pepper rather than a hot pepper so isn't spicy but the flavors are delicious!

        Reply
    4. Zeba Durrani

      February 27, 2016 at 10:14 am

      I have been meaning to try Farro and this recipe will surely help me kickstart it! It looks healthy and delicious. Bookmarked.

      Reply
      • Caroline's Cooking

        February 28, 2016 at 10:11 am

        Thanks Zeba, I hope you try and enjoy - it really is delicious!

        Reply
    5. Monica

      February 23, 2016 at 2:20 pm

      5 stars
      That is one gorgeous salad! Farro is my favorite & I can't wait to make this.

      Reply
      • Caroline's Cooking

        February 25, 2016 at 4:41 pm

        Thanks Monica, I admit I love all the colors. I hope you enjoy it as much as we did!

        Reply
    6. Caroline's Cooking

      February 23, 2016 at 10:51 am

      Thanks Cindy, me too!

      Reply
    7. Nettie Moore

      February 23, 2016 at 9:40 am

      5 stars
      Loving all of these yummy ingredients!

      Reply
      • Caroline's Cooking

        February 23, 2016 at 10:53 am

        Thanks Nettie!

        Reply
    8. Renee@Renee's Kitchen Adventures

      February 23, 2016 at 9:25 am

      I adore roasted veggies. This looks divine, esp with that dressing!

      Reply
      • Caroline's Cooking

        February 23, 2016 at 10:52 am

        Tanks Renee, I'm a big fan of roasted veg too. The dressing is great in here.

        Reply
    9. Caroline's Cooking

      February 22, 2016 at 7:23 am

      Thanks Deanna!

      Reply
    10. Roz | La Bella Vita Cucina

      February 21, 2016 at 5:05 pm

      Everything about your salad sounds fabulous and that lemon vinaigrette must take it all over the top!

      Reply
      • Caroline's Cooking

        February 22, 2016 at 7:34 am

        Thanks Roz, it is delicious and the dressing does indeed really step it up a level!

        Reply
    11. Lynne Webb

      February 21, 2016 at 4:54 pm

      What a great combination of colors, flavors and textures. I love allspice - I'll bet that's a delicious addition.

      Reply
      • Caroline's Cooking

        February 22, 2016 at 7:30 am

        Thanks Lynne, the allspice is very subtle but it goes well. It's all in all a very tasty dish!

        Reply
    12. Liz

      February 21, 2016 at 3:30 pm

      I love farro and your salad looks absolutely wonderful with all the roasted veggies added!

      Reply
      • Caroline's Cooking

        February 22, 2016 at 7:27 am

        Thanks, Liz, they work together so well and are really tasty.

        Reply
    13. cheri

      February 21, 2016 at 2:10 pm

      5 stars
      Hi Caroline, beautiful salad, love that you used farro and the lemon tahini dressing I could eat by the spoonful.

      Reply
      • Caroline's Cooking

        February 22, 2016 at 7:26 am

        Thanks Cheri, it is a really tasty salad - I must make it again soon!

        Reply
    14. Terri Oliver Steffes

      February 21, 2016 at 10:55 am

      Wow, I am loving the flavor profile in this salad! Roasted squash and tahini paste? Fabulous!

      Reply
      • Caroline's Cooking

        February 22, 2016 at 7:26 am

        Thanks Terri, the flavors all work so well together, I hope you try it!

        Reply
    15. Denise Wright

      February 21, 2016 at 10:31 am

      What a beautiful salad! I don't know about you but that alone would make me love this recipe. You sold me on faro. I've seen it in a few recipes and I think Trader Joe's sells it. I am going to give it a try. There's not much that I don't like so I'm sure it will become a new favorite. Love the lemon tahini dressing too!

      Reply
      • Caroline's Cooking

        February 22, 2016 at 7:25 am

        Thanks Denise, I agree it always helps when it looks good! As I say I hadn't actually cooked farro before but it's so easy and has a lovely nutty flavor/texture. With the right accompaniments, it makes a great salad and the dressing here works so well. I hope you enjoy!

        Reply

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