cW Recipes: Farro Salad with Roasted Butternut Squash and Dates
Salads, sides and something sweet! Eat cool all summer long with these light but filling season staples.

Serves 6

Recipe ingredients


  • 1 butternut squash, peeled and cut into 1-inch cubes
  • 1/4 cup and 3 tablespoons extra virgin olive oil, divided
  • 1 1/2 teaspoons fine sea salt, divided
  • 2 cups farro, uncooked, rinsed and drained
  • 4 tablespoons fresh parsley, minced
  • 4 tablespoons fresh thyme, minced
  • 1 cup Medjool dates, pitted and chopped
  • 1 cup feta, crumbled
  • 1/4 cup red wine vinegar


  1. Heat oven to 400 F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, add squash, 3 tablespoons olive oil and 1/2 teaspoon fine sea salt. Toss to combine.
  3. Add squash to the baking sheet and spread evenly.
  4. Bake for 40–45 minutes, or until edges of squash begin to brown.
  5. Remove from oven and set aside to cool.
  6. To cook the farro, fill a large saucepan with 4 cups of water and bring to a boil over high heat.
  7. Add farro and 1 teaspoon fine sea salt. Reduce heat to medium and let simmer for 35–40 minutes or until farro is tender.
  8. Once farro is fully cooked, remove from heat, drain excess liquid and set aside to cool.
  9. In a large mixing bowl, add the farro, butternut squash, parsley, thyme, dates, feta, 1/4 cup olive oil and red wine vinegar. Mix until evenly combined. Serve cold or at room temperature.


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