Autumn Grain Salad with Farro, Roasted Squash, Kale & Lemon-Tahini Dressing

This Autumn Grain Salad is a perfect October dish: hearty, full of wonderful October colour, and full of texture. It works beautifully as a main or a side and packs up great for lunch.

Time Overview

• Preparation: 25 minutes

• Cooking: 35 minutes

• Total: 1 hour

• Servings: 4 main portions or 6 sides

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Equipment Needed

• Baking sheet

• Sharp knife & cutting board

• Large mixing bowl

• Medium saucepan (for farro)

• Whisk or small jar (for dressing)

• Measuring cups & spoons

• Parchment paper (optional, for easy cleanup)

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Ingredients

For the Salad:

• 1 cup farro, rinsed

• 2½ cups water or vegetable broth

• 2 cups butternut squash, peeled and cubed (½-inch pieces)

• 1½ tbsp olive oil

• Salt & pepper, to taste

• 2 cups kale, chopped (remove tough stems)

• ¼ cup dried cranberries

• ¼ cup pumpkin seeds (pepitas) or chopped walnuts

• ¼ cup crumbled feta cheese (optional)

For the Lemon-Tahini Dressing:

• 3 tbsp tahini

• 2 tbsp fresh lemon juice

• 1 tbsp maple syrup (or honey)

• 1 clove garlic, minced

• 2 tbsp warm water (to thin, as needed)

• Salt & pepper, to taste

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Preparation

1. Cook the Farro

1. In a saucepan, combine farro and water (or broth).

2. Bring to a boil, then reduce heat to low and simmer 25–30 minutes (until tender but slightly chewy).

3. Drain excess liquid and set aside to cool slightly.

2. Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Toss squash cubes with olive oil, salt, and pepper.

3. Spread on a baking sheet (line with parchment if desired).

4. Roast for 25–30 minutes, stirring once halfway, until golden and tender.

3. Massage the Kale

1. Place chopped kale in a large bowl with a small drizzle of olive oil and a pinch of salt.

2. Gently rub the leaves with your hands for about 1–2 minutes until softened and darker green.

4. Make the Dressing

1. In a small bowl or jar, whisk together tahini, lemon juice, maple syrup, and garlic.

2. Add warm water gradually until it reaches a pourable consistency.

3. Season with salt and pepper to taste.

5. Assemble the Salad

1. In the large bowl with kale, add cooked farro, roasted squash, cranberries, and pumpkin seeds.

2. Drizzle with dressing and toss gently to coat.

3. Sprinkle feta cheese over top (if using).

6. Serve

• Serve warm, room temperature, or chilled — all work beautifully.

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Nutritional Information (Per Serving – 4 servings)

(Approximate values based on standard ingredients)

• Calories: ~410 kcal

• Protein: 11 g

• Carbohydrates: 54 g

• Fat: 16 g

• Fiber: 8 g

• Sugar: 9 g

• Sodium: 270 mg

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Tips & Variations

• Swap farro for quinoa, brown rice, or barley if preferred.

• Add roasted chickpeas or tofu for extra protein.

• For a sweeter twist, toss in roasted apples or pomegranate seeds.

• Keeps well in the fridge for up to 3–4 days; perfect for meal prep.