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+ servings

Fall Farro Salad with Butternut Squash, Walnuts and Cranberries

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 35 minutes
Yields: 6 -8 side servings


  • 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes (about 6 cups cubed squash)
  • tablespoons extra-virgin olive oil
  • ½ teaspoon ground cinnamon
  • Kosher salt
  • 1 pinch cayenne pepper
  • cups pearled or semi-pearled farro
  • Juice of 1½ lemons
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons pure maple syrup
  • ½ cup coarsely chopped walnuts
  • 1/3 cup Ocean Spray® Craisins® Dried Cranberries
  • 3 scallions thinly sliced
  • Freshly ground pepper


  • Pre-heat the oven to 425 degrees. Line a baking sheet with parchment.
  • Place the butternut squash cubes in a mixing bowl. Drizzle with 1½ tablespoons of the olive oil, and sprinkle with cinnamon. Add a healthy pinch of kosher salt and a small pinch of cayenne pepper and toss to combine, making sure each cube is coated. Transfer the squash to the prepared baking sheet, leaving a little bit of space between each cube.
  • Roast the squash for 35-40 minutes, turning once halfway through the cooking time, until the squash is tender and lightly browned. Set aside and let cool slightly.
  • While the squash is roasting, cook the farro according to the package directions.
  • In a large mixing bowl, whisk the remaining tablespoon of olive oil, the lemon juice, soy sauce, and maple syrup. Add the cooked farro to the bowl with the dressing and toss to combine. Add the roasted butternut squash, walnuts, Craisins® Dried Cranberries and scallions and gently fold all the ingredients together. Taste and season with freshly ground pepper and a little extra salt (if needed).
  • Serve warm or at room temperature.