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Roasted squash farro salad bowl with arugula, pepitas, feta, and lemon-tahini dressing in a ceramic bowl

Roasted Squash Farro Salad Bowl

A hearty grain bowl with caramelized roasted squash, chewy farro, toasted pepitas, and a bright lemon-tahini dressing. Ready in 40 minutes and great for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Roasted Squash
  • 750 g butternut squash, peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp raw pepitas
Farro
  • 200 g pearled farro, rinsed about 1 cup dry
  • 750 ml water or vegetable broth
  • 1/2 tsp salt
Lemon-Tahini Dressing
  • 3 tbsp tahini, well-stirred
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp maple syrup
  • 2 tbsp warm water add more to thin if needed
  • 1/4 tsp salt
To Assemble
  • 60 g baby arugula about 2 cups loosely packed
  • 2 tbsp dried cranberries optional
  • 40 g crumbled feta optional

Method
 

Roast the Squash
  1. Heat the oven to 220 C / 425 F. Line a large sheet pan with parchment paper.
  2. Toss squash cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread squash in a single layer on the pan with space between pieces. Roast for 20 minutes.
  4. Scatter pepitas over the pan and roast for another 5 minutes, until squash edges are deep gold and pepitas are lightly toasted. Set aside.
Cook the Farro
  1. While squash roasts, bring water or broth and salt to a boil in a medium saucepan.
  2. Add rinsed farro, reduce heat to a steady simmer, and cook uncovered for 20-25 minutes, until farro is tender but still has a slight chew.
  3. Drain any excess liquid and spread farro on a plate or tray for 2 minutes to cool slightly.
Make the Dressing
  1. Whisk tahini, lemon juice, olive oil, minced garlic, maple syrup, and salt together in a small bowl.
  2. Add warm water one tablespoon at a time, whisking until the dressing is pourable and smooth. Taste and adjust salt or lemon.
Assemble the Bowls
  1. Divide warm farro among four bowls.
  2. Top each bowl with roasted squash, a handful of arugula, and toasted pepitas.
  3. Drizzle lemon-tahini dressing over each bowl. Add feta and cranberries if using. Serve right away.

Notes

Nutrition is calculated without optional feta and cranberries. Adding feta adds roughly 40 kcal and 200 mg sodium per serving.