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Farro Salad with Butternut Squash, Pomegranate and Goat Cheese

This hearty winter salad is filled with chewy farro, roasted butternut squash, sweet pomegranate and tangy goat cheese. The ultimate side dish recipe!
Course Side, Side Dish
Cuisine American
Keyword butternut squash, butternut squash salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 329kcal
Author Liz Della Croce

Ingredients

  • 2 cups farro cooked according to package instructions
  • 2 cups Curry Roasted Butternut Squash follow recipe instructions here
  • 4 ounces goat cheese crumbled
  • 1/4 cup pistachios shelled, toasted and chopped
  • 1/2 cup pomegranate seeds
  • 1 cup green onions minced
  • 1/2 cup parsley minced
  • 1/4 cup mint minced
  • 1 lemon juiced
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions

  • In a large bowl, combine cooked farro with all remaining ingredients (roasted squash through salt and pepper.) Toss well and adjust for seasoning if needed with added salt and pepper. Serve warm, cool or room temperature.

Nutrition

Calories: 329kcal | Carbohydrates: 49g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 63mg | Potassium: 409mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4394IU | Vitamin C: 24mg | Calcium: 76mg | Iron: 3mg