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Autumn Farro and Spinach Salad
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Autumn Farro and Spinach Salad
A colorful and nutritious salad featuring farro, fresh spinach, roasted butternut squash, and crumbled feta cheese. The combination of textures and flavors creates a delicious and satisfying dish perfect for a light lunch or dinner. The warm farro and roasted squash pair beautifully with the cold spinach and tangy feta, making this salad a great option for any time of the year.
Time Cook
30
Level
Intermediate
Calories
520
Allergens
Gluten, Dairy
Ingredients
1 cup
Farro
150 Calories
4 cups
Fresh Spinach
20 Calories
1 medium
Butternut Squash
100 Calories
1/2 cup
Feta Cheese
100 Calories
2 tablespoons
Olive Oil
190 Calories
1 tablespoon
Apple Cider Vinegar
0 Calories
to taste
Salt
0 Calories
to taste
Black Pepper
0 Calories
to taste
Fresh Herbs
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the squash in the oven for 30-40 minutes, or until tender and caramelized.
2
Cook the farro according to the package instructions. Typically, farro is cooked in boiling water for 15-20 minutes, or until al dente. Drain and set aside.
3
In a large bowl, combine the cooked farro, roasted squash, and fresh spinach leaves. Crumble the feta cheese over the top and drizzle with olive oil and apple cider vinegar. Season with salt and pepper to taste.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif