Fall Farro Salad with Honeynut Squash & Citrus Tahini Dressing
A cozy, colorful Fall Farro Salad featuring sage-roasted honeynut squash, chewy farro, dried cranberries, and crunchy pumpkin seeds, all tossed in a creamy citrus-tahini dressing. Perfect for holiday tables, meal prep, or a nourishing fall lunch.
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Servings: 6 servings
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.