This Fall Farro Salad with Honeynut Squash and Citrus Tahini Dressing is the cozy, vibrant autumn side dish your table needs.
Tender roasted honeynut squash, nutty farro, sweet dried cranberries, and crunchy pumpkin seeds come together in one irresistible bowl. A naturally creamy citrus-tahini dressing ties everything together with bright, maple-sweetened flavor.
It’s wholesome, meal-prep friendly, nutrient-dense, and perfect for holidays, gatherings, or easy weekday lunches. Packed with color and texture, this salad looks stunning on any table and tastes even better the next day as the flavors deepen.
Why you’ll love this recipe!
What ingredients do I need?
- For the Roasted Squash
- Honeynut squash: A sweeter, creamier cousin of butternut squash that roasts beautifully.
- Olive oil: Helps caramelize the squash and deepen flavor.
- Fresh sage: Earthy, aromatic, and perfect for fall.
- Salt & pepper: Essential seasoning to bring out the squash’s natural sweetness.
- For the Salad
- Cooked farro: A nutty, chewy grain that adds heartiness and texture.
- Fresh parsley: Adds brightness and balances the savory-sweet flavors.
- Dried cranberries: A pop of sweetness and tartness.
- Candied or roasted pumpkin seeds: Provides crunch and a toasty, nutty flavor. Use my Candied Pumpkin Seeds recipe.
- For the Citrus Tahini Dressing
- Tahini: Creamy, nutty sesame paste that forms the base of the dressing.
- Maple syrup: Adds natural sweetness that pairs perfectly with citrus.
- Olive oil: Helps emulsify and enrich the dressing.
- Fresh orange juice: Bright, citrusy, and refreshing.
- Salt & pepper: Balances the sweetness and acidity.
Recipe Variations
- Add cheese: A little crumbled feta, goat cheese, or shaved parmesan.
- Make it gluten-free: Swap farro for quinoa, brown rice, or millet.
- Add greens: Add chopped baby arugula, kale, or spinach for extra freshness.
- Add protein: Roasted chickpeas, grilled chicken, salmon, or crispy tofu would go great here.
- Use a different squash: Butternut, kabocha, or delicata work well.
- Change up the fruit: Swap cranberries for chopped dates, figs, dried cherries, or pomegranate seeds.
- Swap nuts/seeds: Toasted pecans, walnuts, or almonds are great alternatives.
Pro Tips
- Cube squash evenly so it roasts at the same pace.
- Don’t skip the halfway stir while roasting — it helps caramelize the edges.
- Thin the dressing as needed: Add a splash of water if it’s too thick.
- Serve slightly warm if possible — the ingredients absorb the dressing better.
- Taste and adjust: A little extra salt, pepper, or citrus can brighten the whole dish.
- Make the Candied Pumpkin Seeds to top! They add an extra flavor of flavor and texture that is amazing! Use my recipe if needed.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Tahini: Almond butter or sunflower seed butter.
- Maple syrup: Honey or agave.
- Parsley: Cilantro or fresh mint.
- Farro: Quinoa, bulgur, barley, or wild rice.
- Pumpkin seeds: Sunflower seeds, chopped pecans, walnuts-really any kind of nut or seed!
Leftovers and Storage
- Store in an airtight container for 3–4 days in the fridge.
- Dressing: Keep separately for best texture (lasts 5–7 days refrigerated).
- Meal prep: Great for lunches — farro and squash hold up without getting soggy.
- To refresh: Add an extra squeeze of citrus or a drizzle of olive oil before serving leftovers.
But, I Still Have A Few Questions…
Can I make this ahead of time?
Yes! This salad is meal-prep friendly and tastes even better the next day. I would recommend keeping the dressing separate until ready to serve.
Can I use butternut squash instead of honeynut?
Absolutely — it roasts the same way and tastes very similar.
Is this recipe vegan?
Yes, as long as you stick with maple syrup instead of honey.
Can I serve this warm?
Yes! It’s delicious warm, room temperature, or chilled.
Does farro have gluten?
Yes — substitute quinoa or brown rice if you need a gluten-free option.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Fall Farro Salad with Honeynut Squash & Citrus Tahini Dressing
Ingredients
Roasted Honeynut Squash
- 2 honeynut squash cubed
- 2 tbsp Extra Virgin Olive oil
- Salt & pepper to taste
- 2 tsp fresh chopped sage
Salad
- 1 ½ cups cooked farro
- ¼ cup fresh parsley chopped
- ½ cup dried cranberries
- Candied pumpkin seeds or roasted pumpkin seeds
Citrus Tahini Dressing
- ¼ cup tahini
- 3 tbsp maple syrup
- 3 tbsp olive oil
- Juice of 1 orange
- Salt & pepper to taste
Instructions
Roast the Squash
- Preheat oven to 425°F.
- Toss cubed honeynut squash with olive oil, salt, pepper, and chopped sage.
- Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and tender.
Make the Dressing
- In a blender, combine tahini, maple syrup, olive oil, orange juice, salt, and pepper.
- Blend until smooth and creamy.
Assemble the Salad
- In a large bowl, combine roasted squash, cooked farro, parsley, dried cranberries, and pumpkin seeds.
- Drizzle with the citrus tahini dressing and toss gently to coat.
Serve
- Enjoy warm, room temperature, or chilled.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.