Hearty Warm Farro Salad with Roasted Butternut Squash and Tangy Gorgonzola
Embrace the cozy flavors of autumn with this incredibly satisfying warm farro salad. It’s a harmonious blend of earthy roasted butternut squash, tender zucchini, and sweet red onion, all tossed with a simple yet vibrant dressing. Crowned with rich Gorgonzola cheese and crunchy chopped hazelnuts, this ancient grain salad is not just a dish; it’s an experience – perfect for chilly fall evenings or as a delightful side for your holiday table.
Why This Warm Farro Salad is Your New Fall Favorite
As the days grow shorter and the air turns crisp, our cravings naturally shift towards wholesome, comforting meals. This warm farro salad perfectly captures that autumnal essence, offering both warmth and a burst of fresh flavors. Forget limp, cold salads; this dish proves that salads can be incredibly hearty, nutrient-dense, and utterly delicious. It’s an ideal choice for a light main course, a robust side dish, or a sophisticated addition to any potluck or gathering.
At its core, this recipe celebrates farro, an ancient grain revered in Italian cuisine for centuries. Its chewy texture and nutty flavor make it a fantastic foundation for a warm salad, providing a satisfying bite that holds up beautifully to roasted vegetables and a lively dressing. Paired with the seasonal sweetness of butternut squash, the subtle earthiness of zucchini, and the sharpness of Gorgonzola, every forkful is a symphony of contrasting and complementary tastes.
Essential Ingredients for an Unforgettable Salad
Creating a truly remarkable salad begins with selecting high-quality ingredients. Here’s a closer look at what you’ll need to bring this warm farro salad to life, along with some helpful notes and versatile substitution options.
Ingredient Notes and Creative Substitutions
- Farro: The Ancient Grain Star
We specifically recommend Gallo Farro for its quick cooking time of about 18-20 minutes, making this recipe approachable even on busy weeknights. Farro boasts a delightful chewy texture and a subtle nutty flavor that truly elevates the salad. If farro is difficult to find in your local grocery store, pearl barley makes an excellent and equally wholesome substitute, offering a similar texture and absorbency. Quinoa or freekeh could also work for a different flavor profile. - Butternut Squash: Sweetness of the Season
Butternut squash brings a natural sweetness and creamy texture once roasted, complementing the savory elements of the salad beautifully. Its vibrant orange flesh is also packed with vitamins. Feel free to experiment with other winter squash varieties like acorn squash, delicata squash, or even sweet potato for a slightly different flavor. Pumpkin would also be a fantastic autumnal choice. - Zucchini: A Touch of Freshness
When roasted, zucchini becomes wonderfully tender with a mild, slightly sweet taste. It adds a lovely green hue and a lighter element to the dish. If zucchini isn’t available or you’re looking for an alternative, eggplant (aubergine) can be used, offering a richer, meatier texture once cooked. - Baby Spinach: Leafy Green Goodness
Baby spinach wilts slightly when tossed with the warm ingredients, adding a tender texture and a fresh, subtly bitter counterpoint to the richer components. Its mild flavor ensures it doesn’t overpower the other elements. Arugula (rocket) would introduce a peppery kick, while a mix of other sturdy salad greens could also be used. - Red Onion: Aromatic Foundation
Roasting red onion mellows its pungent flavor, transforming it into a sweet and caramelized addition that provides an aromatic depth to the salad. Brown or white onions can also be used, though red onions offer a visually appealing pop of color. - Gorgonzola Piccante: The Tangy Crumbly Jewel
Gorgonzola cheese comes in two main varieties: Piccante (firm and crumbly with a sharper, more intense flavor) and Dolce (soft, creamy, and milder). For this salad, we highly recommend Gorgonzola Piccante. Its assertive saltiness and crumbly texture stand out against the warm grains and vegetables, adding an irresistible tangy complexity. If you prefer a milder cheese or can’t find Piccante, Gorgonzola Dolce, crumbled feta, or goat cheese would also be delicious, though the flavor profile will be slightly different. - Hazelnuts: Crunchy Elegance
Chopped hazelnuts contribute a wonderful crunch and a distinct nutty flavor that pairs exquisitely with the autumn vegetables and Gorgonzola. We don’t toast them for this recipe to keep their natural, fresh bite, but you certainly can if you prefer a deeper, roasted flavor. Walnuts, pecans, or even toasted pine nuts are excellent alternatives if you want to vary the nuttiness. - Olive Oil, Salt, and Pepper: The Flavor Enhancers
These kitchen staples are essential for roasting the vegetables to perfection and seasoning the dressing. Always opt for good quality extra virgin olive oil for the best flavor.
The Simple Yet Zesty Dressing
- Red Wine Vinegar: Provides the essential tang and brightness.
- Honey: Balances the acidity of the vinegar and lemon juice, adding a touch of natural sweetness.
- Extra Virgin Olive Oil: Forms the base of the dressing, emulsifying the flavors.
- Lemon Juice: Adds an extra layer of freshness and citrusy zing.
- Salt and Pepper: To season and enhance all the flavors.
Crafting Your Warm Farro Salad: A Step-by-Step Guide
Follow these easy steps to prepare your delicious warm farro and butternut squash salad. Visual aids are included to guide you through each stage.
- Prepare and Season the Vegetables: Begin by preheating your oven to 200°C (400°F). Peel the butternut squash and cut it into uniform ½-inch cubes. Cut the zucchini to a similar size to ensure even cooking, and slice the red onion into thick wedges. Place all these vegetables on a single baking tray. Drizzle generously with olive oil and season with salt and pepper. Toss everything well to ensure all the vegetables are evenly coated. (See photo 1 below for visual guidance).
- Roast to Perfection: Transfer the baking tray to your preheated oven and roast for approximately 35-40 minutes. The vegetables should become wonderfully tender and slightly caramelized, with golden-brown edges. This roasting process brings out their natural sweetness and depth of flavor. (Refer to photo 2 below for the perfectly roasted vegetables).
- Cook the Farro: While the vegetables are roasting, bring a large pot of generously salted water to a rolling boil. Add the farro and cook according to the package instructions. Typically, Gallo Farro takes about 18-20 minutes to cook until tender yet still slightly chewy. Once cooked, drain the farro thoroughly and allow it to cool slightly.
- Whisk the Dressing: In a small bowl, combine the red wine vinegar, honey, lemon juice, extra virgin olive oil, and a pinch of salt and freshly ground black pepper. Whisk vigorously until all the ingredients are well combined and the dressing is emulsified. This simple dressing will add a burst of fresh flavor to the salad. (Photos 3 and 4 below illustrate the dressing preparation).
- Assemble and Serve: In a large mixing bowl, combine the warm roasted vegetables, cooked farro, and fresh baby spinach. Pour the prepared dressing over the mixture and toss gently until all ingredients are well coated. The warmth from the farro and vegetables will slightly wilt the spinach, creating a delightful texture. Serve the salad immediately in individual bowls, generously topped with crumbled Gorgonzola Piccante and a sprinkle of chopped hazelnuts. (See photos 5 and 6 above for the final assembly).
Expert Recipe Tips for Success
- Uniform Vegetable Cutting: For optimal and even cooking, strive to cut the butternut squash and zucchini into similar-sized cubes. Red onion, however, can be cut into slightly larger, thicker slices as it tends to cook a bit faster and you want it to retain some structure.
- Make Ahead Option: This salad is wonderfully versatile and can be prepared in advance. Cook the farro and roast the vegetables, then allow them to cool completely. Store them separately or combined (without the dressing, Gorgonzola, or hazelnuts) in an airtight container in the fridge for up to 3 days. When ready to serve, gently warm the farro and vegetables if desired, then add the spinach, dressing, and toppings.
- Storage: The assembled salad (with dressing) will keep well for up to 3 days in the refrigerator. The farro will absorb some of the dressing over time, deepening the flavors. For best texture, add Gorgonzola and hazelnuts just before serving, especially if making ahead.
- Enhance the Nut Flavor: While we suggest using raw hazelnuts, lightly toasting them in a dry pan for a few minutes until fragrant can bring out an even deeper, more intense nutty flavor, adding another layer of complexity to the salad.
- Adjust Sweetness/Acidity: The dressing is designed for a balanced flavor profile, but feel free to adjust the honey or lemon juice to your personal preference. A little extra honey can temper the sharpness of the Gorgonzola, while more lemon juice can add extra brightness.
More Delicious Autumn Recipes to Explore
If you’re loving the comforting flavors of fall, don’t stop here! Discover more delicious recipes perfect for the season:
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
Warm Farro and Butternut Squash Salad Recipe
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time!
Farro and Butternut Squash Salad
5 out of 5 stars (from 1 vote)
By Emily
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4 servings
Print Recipe
A warm farro salad served with roasted butternut squash, zucchini and red onion, tossed with a simple and delicious dressing and topped with gorgonzola cheese and chopped hazelnuts. It’s the perfect salad for Fall.
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Ingredients
- 1 and 1/4 cup (210g) farro (can also use barley)
- 1/2 medium butternut squash (500g)
- 2 zucchini
- 1 red onion
- 2 large handfuls baby spinach
- Gorgonzola Piccante, for topping (amount to taste)
- Hazelnuts, roughly chopped (for topping)
- Olive oil, for roasting
- Salt, to taste
Dressing
- 3 teaspoons red wine vinegar
- 1 teaspoon honey
- 4 tablespoons extra virgin olive oil
- 1 squeeze lemon juice
- Salt and pepper, to taste
Instructions
- Pre-heat the oven to 200°C (400°F).
- Peel and cut the butternut squash into ½-inch sized cubes and place on a baking tray. Cut the zucchini to a similar size and the onion into thick slices. Place all vegetables on the baking tray. Drizzle over a little olive oil and toss the vegetables until well coated, then sprinkle with salt and pepper.
- Roast in the oven for 35-40 minutes until the vegetables are tender and cooked through, with slight caramelization.
- Meanwhile, bring a large pot of water to a boil and salt it well. Cook the farro according to packet instructions (ours took 18-20 minutes).
- Drain the cooked farro and let it cool slightly.
- To make the dressing, whisk together 4 tablespoons olive oil, 3 teaspoons red wine vinegar, 1 teaspoon of honey, 1 squeeze of lemon juice, and a pinch of salt and pepper until well combined and emulsified.
- When the roasted vegetables are done, transfer them to a large mixing bowl with the cooked farro and fresh baby spinach. Toss gently to combine all the ingredients. Pour the prepared dressing over the salad and toss again until everything is evenly coated.
- Serve the warm salad in bowls, generously topped with crumbled Gorgonzola Piccante and the roughly chopped hazelnuts. Enjoy immediately!
Notes
- Prepping the vegetables: Try to cut the zucchini and squash to a similar size to ensure they cook evenly. Cut the onion slightly larger as it cooks quicker and you want it to retain some texture.
- Prep in advance: You can make the farro and roast the vegetables in advance. Let them cool completely and store them in the fridge. When ready to serve, gently reheat (if desired) and then toss with fresh spinach, dressing, Gorgonzola, and hazelnuts.
- How long does it last?: The fully assembled salad will keep well for up to 3 days in the fridge.
- For a deeper nutty flavor, lightly toast the hazelnuts in a dry pan before chopping and adding to the salad.
Helpful Info for All Our Recipes
- We consistently use extra virgin olive oil in all our recipes unless otherwise specified.
- For the best results and flavor, when using canned or jarred tomatoes of any kind, we always recommend Cirio or Mutti brands.
- All vegetables are considered medium-sized unless specified differently in the recipe.
- All recipes are meticulously tested and developed using a fan (convection) oven.
- Find out more about how nutrition is calculated on our website.
- Check out our must-have Italian Pantry Staples to stock your kitchen.
- You can also find all our Essential Kitchen Tools for Italian Cooking to make meal prep a breeze.
Nutrition Information
Calories: 191 kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 100mg | Potassium: 653mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10267IU | Vitamin C: 41mg | Calcium: 108mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.
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