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Farro Salad


  • 1 cup farro

  • olive oil

  • 1 large clove of garlic, minced

  • fine grain sea salt

  • 1 small butternut squash, peeled, seeds removed, and cut into chunks

  • 1/2 red onion, thinly sliced

  • 1/2 purple cabbage, cut into chunks

  • black pepper

  • red chili flakes

  • 1 Tbsp maple syrup

  • 1 teaspoon garlic powder

  • arugula

  • endive, chopped

  • parsley and cilantro, roughly chopped

  • walnuts

  • feta cheese, crumbled (optional)

  • dried cherries (optional)


  1. Preheat oven to 400 degrees F convection or 425 degrees F regular.

  2. Place farro, 1 cup filtered water, 3/4 teaspoon fine grain salt, 1 tablespoon olive oil, and minced garlic in a small pot. Bring to a boil and then lower to a simmer. After 10 minutes, place lid on pot and add more water, if necessary. Cook for another 10-15 minutes or until farro is tender but still slightly chewy. Place to the side.

  3. On a parchment-lined baking sheet, place butternut squash, cabbage, onion, garlic powder, salt, pepper, chili flakes, maple syrup, and about 2 tablespoons of olive oil. Toss well. Roast for 25-30 minutes, tossing halfway. The vegetables should be cooked through and golden brown.

  4. In a large bowl, mix arugula and endive with dressing of your choice.

  5. Layer with farro, roasted vegetables, parsley and cilantro, walnuts, feta, and dried cherries.


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