Harvest Farro Salad

5 from 1 reviews

Get the best of fall with this Harvest Farro Salad with Roasted Butternut Squash and a Pomegranate Molasses Dressing. A seasonal favorite full of nutrition and delicious flavors for a side dish or main!



For the Dressing:

  • 2/3 cup olive oil
  • 3 tbsp pomegranate molasses
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar (champagne vinegar or white wine vinegar work great too!)
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp sumac
  • 1/8 tsp cinnamon
  • pinch of cardamon
  • juice from 1/2 a lemon

For the Salad:

  • 2 lbs butternut or delicata squash
  • 1 cup uncooked farro
  • 4 medjool dates, pitted and chopped
  • 1/4 cup currants (optional)
  • 3/4 cup pistachios, toasted and chopped
  • 1/2 cup castelvetrano olives, pitted and chopped
  • 1/2 cup pomegranate seeds
  • 1/2 bunch parsley, leaves picked and chopped
  • 1 bunch mint, leaves picked and chopped
  • zest from 1 lemon


  1. Cook farro according to instructions.
  2. Peel and cube the squash. Coat with olive oil and salt and roast at 400F for about 30 minutes. Flip halfway through cooking time.
  3. Zest the lemon and set aside. Add the dressing ingredients to a jar and shake until combined.
  4. Add cooked farro, roasted squash, pistachios, dates, currants, olives, pomegranate seeds and lemon zest to a big bowl. Add 1/3-1/2 of the dressing and toss to combine.
  5. Add the herbs just before serving and toss once more to combine.

*This salad can be made a day ahead by leaving out the pistachios, dressing and herbs, adding those right before serving. Cover chopped herbs with a damp towel/paper towel and store in an airtight container.