Go Back
+ servings
Print Recipe Pin Recipe
No ratings yet

Farro Salad with Butternut Squash, Pistachios and Parmesan

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings


  • 1 small butternut squash peeled, seeded and cut into 1 inch cubes
  • 1 cup farro
  • 1 cup apple cider
  • 2 bay leaves
  • 1 garlic clove peeled and lightly smashed
  • 1/2 teaspoon kosher salt more as needed
  • 1/4 cup + 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup pistachios chopped
  • 2 scallions finely chopped
  • 2 cups arugula or baby kale leaves
  • 1/2 cup Parmesan cheese shaved with a vegetable peeler
  • Maldon or other flaky sea salt for finishing


  • Preheat oven to 375° F. Place the butternut squash onto a sheet pan in a single layer and drizzle with 2 tablespoons olive oil. Sprinkle with kosher salt and freshly ground pepper. Toss to coat and roast for 30-35 minutes, until squash is tender and lightly browned.
  • In a medium saucepan, bring farro, apple cider, 1/2 teaspoon salt, bay leaves, garlic and 2 cups water to a simmer. Simmer uncovered, until farro is tender but still has some chew and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves and garlic clove.
  • In a large bowl, whisk together olive oil, lemon juice and a pinch of salt. Add the farro, squash and scallions and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, nuts and the cheese. Sprinkle flaky salt to taste.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!