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a bowl of food on a table


Enjoy this hearty ancient grain salad this autumn and winter (although, we think it is pretty delicious any season). This warm salad is great as a main or a side dish alongside other dishes, and works really well as leftovers for lunches throughout the week. You can even mix and match a variety of roasted vegetables that you add to the salad, making it feel fresh and new each time you make it.

Farro is a grain that has been used for thousands of years and has recently become more popular as it has popped up in more dishes around the world. Not only does it have a wonderful hearty texture with a nutty flavor, it is also a great whole grain to incorporate into your routine and it’s also a great source or protein, fiber, vitamins and antioxidants.

Farro is a tasty and healthy substitute in dishes and soups that call for rice, pasta or quinoa. You can easily add to soups, salads, stews and beyond. It holds up well in warm and cold dishes, and stores well in the refrigerator.


¼ cup             Olive oil

1 clove            Garlic, minced

1 ea                 Shallot, minced

1 Tbsp             Dijon Mustard

2 Tbsp             Sherry vinegar

1 cup               Farro

1-quart            Vegetable Broth

2 Tbsp             Olive Oil

1 ea                 Butternut Squash, diced and roasted

1 cup               Root Vegetables, diced and roasted

1 bunch           Kale or Chard, stemmed and finely chopped

To taste           Salt & Pepper


•      Chef’s knife

•      Mixing bowls

•      Large sauté pan

•      Sheet pan


  1. Preheat oven to 400 degrees F.

  2. Mix the sherry vinegar, dijon mustard, garlic, and shallot in a bowl. Slowly drizzle in the olive oil until well combined. Add salt and pepper to taste and set aside.

  3. Combine vegetable broth and farro together in a large sauté pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 25 to 30 minutes.

  4. While the farro is cooking, combine 2 Tbsp olive oil with the butternut squash and root vegetables. Add salt and pepper and toss well to coat. Bake until tender (25-30 minutes).

  5. Transfer the cooked farro into a large mixing bowl and stir half of olive oil mixture into farro until it is well coated. Add butternut squash, root veggies, and kale. Stir until everything is well combined.

  6. Season salad with more salt and pepper and additional dressing, if desired.

  7. Optional: Add ½ cup soft cheese of your choice; feta, ricotta, or blue cheese.