A warm farro salad with roasted butternut squash, zucchini and red onion, tossed in a bright, simple dressing and finished with crumbled Gorgonzola and chopped hazelnuts. This hearty, flavorful salad is ideal for autumn.
Farro is an ancient Italian grain with a nutty taste and chewy texture. If you can’t find farro, pearl barley makes a very good substitute and cooks similarly.
In cooler months I like dishes that feel comforting yet balanced. This salad brings the warmth of roasted vegetables together with wholesome farro, a zesty dressing and salty, creamy Gorgonzola for contrast.
Use farro in many ways: as a base for a farrotto (a risotto-style dish), stirred into soups, or, as here, in warm grain salads. The roasted squash and zucchini add sweetness, the red onion brings savory depth, and baby spinach keeps the salad bright and fresh.
Finished with Gorgonzola Piccante and chopped hazelnuts, the salad has a pleasing mix of textures and flavors—soft squash, chewy farro, creamy cheese and crunchy nuts.
Ingredients
Ingredient notes and substitutions
- Farro – I used a variety that cooks in about 18–20 minutes. If you can’t find farro, use barley.
- Butternut squash –Any squash or pumpkin works fine.
- Zucchini –Eggplant (aubergine) can be used as an alternative.
- Baby spinach –Swap for arugula or mixed salad leaves if you prefer.
- Red onion – White or brown onion are acceptable substitutes.
- Gorgonzola Piccante –Piccante is firmer and sharper; Dolce is softer and creamier. Either works, but Piccante adds a nice bite.
- Hazelnuts – Roughly chopped hazelnuts are traditional here; walnuts or pine nuts are good alternatives. Toast them if you like.
Visual walk-through of the recipe
- Prep the veg – Peel and cut the butternut squash and zucchini into roughly 1/2-inch cubes. Slice the red onion into thick rounds. Arrange the vegetables on a baking tray, drizzle with olive oil and season with salt.
- Roast –Roast at 200°C (400°F) for 35–40 minutes until the vegetables are tender and caramelized.
- Cook the farro – Bring a large pot of salted water to a boil and cook the farro according to the package directions (about 18–20 minutes). Drain and let cool slightly.
- Make the dressing – Whisk together red wine vinegar, honey, lemon juice, olive oil, and salt and pepper until emulsified.
- Toss together –Combine the roasted vegetables, cooked farro and baby spinach in a large bowl. Pour over the dressing and toss to coat. Serve portions topped with crumbled Gorgonzola Piccante and chopped hazelnuts.
Recipe Tips
- Prepping the veg –Try to cut the zucchini and squash to similar sizes so they roast evenly; cut the onion slightly larger since it softens more quickly.
- Prep in advance –The salad can be made ahead. Let it cool completely and refrigerate; add Gorgonzola and hazelnuts just before serving, or mix them through if preferred.
- Storage –Stored in an airtight container, this salad keeps well for up to 3 days in the fridge.
More delicious Autumn recipes
Antipasti
Fig Crostini with Prosciutto and Pecorino Cream
Sides
Roasted Butternut Squash with Gorgonzola & Walnuts
Soups
Tuscan Farro Soup with Beans
Salads
Eggplant Farro Salad with Chicory and Prosciutto
If you try this Warm Farro Salad, please rate the recipe and leave a comment to share how it turned out. I love hearing from readers!
Step By Step Photos Above
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Farro and Butternut Squash Salad
By Emily
Ingredients
- 1¼ cup (210g) farro (or barley)
- ½ medium butternut squash (about 500g)
- 2 zucchini
- 1 red onion
- 2 large handfuls baby spinach
- Gorgonzola Piccante, for topping
- Hazelnuts, roughly chopped (for topping)
- Olive oil
- Salt
Dressing
- 3 teaspoons red wine vinegar
- 1 teaspoon honey
- 4 tablespoons extra virgin olive oil
- Juice of 1 lemon (a squeeze)
- Salt and pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Peel and cube the butternut squash into ½-inch pieces. Cut the zucchini to a similar size and slice the onion into thick rounds. Place all the vegetables on a baking tray, drizzle with olive oil, toss to coat and season with salt and pepper.
- Roast for 35–40 minutes until the vegetables are tender and slightly caramelized.
- Meanwhile, bring a large pot of salted water to a boil and cook the farro according to package instructions (about 18–20 minutes). Drain and let it cool a little.
- Whisk together 4 tablespoons olive oil, 3 teaspoons red wine vinegar, 1 teaspoon honey, a squeeze of lemon juice and a pinch of salt and pepper until combined.
- In a large bowl combine the roasted vegetables, farro and spinach. Pour over the dressing and toss to coat evenly.
- Serve topped with crumbled Gorgonzola Piccante and chopped hazelnuts.
Notes
- Prepping the veg –Cut zucchini and squash to similar sizes so they roast evenly; leave the onion slightly larger so it doesn’t overcook.
- Make ahead –Allow the salad to cool fully, refrigerate and add cheese and nuts just before serving or mix them in.
- Storage –Keeps for up to 3 days in the fridge in an airtight container.
Helpful Info for All Recipes
- I use extra virgin olive oil by default unless noted otherwise.
- Vegetables are medium-sized unless stated otherwise.
- Recipes are tested with a fan (convection) oven unless noted.
- Nutrition is automatically calculated and is an approximation.
Nutrition
Nutrition information is an approximation.
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