Some salads are light and fresh, but this one? This Roasted Butternut Squash, Farro & Chickpea Salad is hearty, cozy, and perfect for when you want something that feels like a meal. It’s loaded with roasted butternut squash, nutty farro, chickpeas, kale, caramelized shallots, and little bites of salty cheese.
Toss it all together with a bright lemon-honey dressing and a sprinkle of pistachios, and you’ve got a dish that works just as well for meal prep as it does for a dinner party side.
I love making this salad when the weather starts to cool down—it’s warm, nourishing, and full of texture. Plus, it keeps really well in the fridge, so you can scoop out a bowl for lunch over the next couple of days.
Why You’ll Love This Roasted Butternut Squash, Farro & Chickpea Salad Recipe
Balanced & satisfying – chewy farro, creamy roasted squash, and nutty chickpeas make it hearty enough for a main dish.
Flavor-packed – caramelized shallots, fresh kale, and savory cheese give each bite richness and depth.
Make-ahead friendly – great for meal prep, since farro and roasted veggies hold up well in the fridge
Tips & Variations
- Swap farro for quinoa or brown rice to make it gluten-free.
- Try goat cheese or shaved parmesan if you don’t have feta or bread cheese.
- Add dried cranberries or pomegranate seeds for a pop of sweetness.
This roasted farro salad is one of those recipes that feels like a complete meal in itself—it’s nourishing, colorful, and downright delicious. Pair it with a simple grilled protein or enjoy it as a stand-alone vegetarian dish.
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Roasted Butternut Squash, Farro & Chickpea Salad
Description
This salad is packed with delicious and nourishing ingredients and the combo of textures and flavors are incredible!
Ingredients
- 1 cup uncooked pearled farro, rinsed
- 1 can chickpeas, drained and rinsed
- 1 small butternut squash, peeled, seeds removed, chopped into 1/2-inch cubes
- 3 tablespoons olive oil, divided
- 3/4 teaspoon each salt and pepper
- 1 teaspoon each dried oregano and garlic powder
- 1 bunch kale, ribs removed and thinly sliced
- 4 shallots, thinly sliced
- 6oz cheese (Bread cheese, cheese curds or Feta), chopped into 1/2-inch cubes
- 1/2 cup pistachios, roughly chopped
Dressing
- 2 cloves garlic, minced
- 2 tablespoons honey
- pinch red pepper flakes
- zest of 1 lemon
- 3 tablespoons lemon juice
- 1/3 cup olive oil
Instructions
Sheet Pan Veggies Part One: Preheat the oven to 450 degrees. Line a large sheet pan with a silicone baking mat or parchment paper. Drain and rinse the chickpeas and pat them dry with a kitchen towel. Add the butternut squash cubes and chickpeas to the prepared baking sheet and drizzle with 1 ½ tablespoons of the olive oil and season with salt, pepper, oregano and garlic powder. Use your hands to toss everything so it gets well coated with oil and seasonings. Roast for 22 minutes.
Farro: After you get the veggies going, start the farro. Bring a saucepan of salted water to a boil. In a fine mesh strainer, rinse the farro until the water runs clear. Add the farro to the boiling water and cook at a low boil for 30 minutes, until the farro is tender. Drain the cooked farro in that same strainer and return it to the hot pan to evaporate any excess moisture. Fluff with a fork.
Sheet Pan Veggies Part Two: Drizzle the thinly sliced kale with a small swish of olive oil and season with pinches of salt and pepper, tossing to coat. After their 22 minute head start, pull out the butternut squash and chickpeas and slide them over to make room for the kale. Add the kale and roast everything for another 8-10 minutes until all of the veggies are crisp tender.
Shallots: Heat 1 tablespoons olive oil in a large skillet over medium to medium high heat and add the sliced shallots, tossing to coat them well in oil. Sauté/fry until the shallots are deep golden brown and crispy, about 7-9 minutes. Remove shallots to a paper towel-lined plate and season with a big pinch of salt.
Cheese: Add the remaining ½ tablespoon of olive oil to a nonstick skillet (you can use the pan you just used for the shallots!) over medium heat and fry the cheese cubes until golden brown, about 1 minute per side, for a total of 3-4 minutes.
Dressing: Shake or vigorously whisk all dressing ingredients together. Taste and season with another splash of lemon juice, pinch of salt or drizzle of honey, per your taste.
Assembly: In a large bowl, toss together the farro, roasted kale, squash and chickpeas, crispy shallots, chopped pistachios and cheese. Drizzle everything with dressing and gently toss. Serve warm or room temp with an extra little drizzle of dressing.
Notes
This salad is sturdy and will hold up well as leftovers for up to five days, so you can dress the entire salad, even if you plan to have leftovers. However, the shallots will not be crispy as leftovers (they’re still delicious, like caramelized onions) but if you want them to maintain their crispiness you can store them separately.
Tips and Variations:
- Swap farro for quinoa or brown rice to make it gluten-free.
- Try goat cheese or shaved parmesan if you don’t have feta or bread cheese.
- Add dried cranberries or pomegranate seeds for a pop of sweetness.
Recipe Source: Slightly adapted from It’s a Flavorful Life
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