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Warm farro salad with dates, goat cheese and butternut squash.

Warm Farro Salad with Dates, Goat Cheese and Roasted Butternut Squash

A nutrient-packed vegetarian dinner. Warm farro is tossed with roasted butternut squash, zucchini, and broccoli in a tangy but light honey-Dijon vinaigrette. Chickpeas add protein while dates add sweetness and chunks of goat cheese add salt. A little kale gets into the mix for more color. This warm farro salad is topped off with roasted almonds for crunch. All the goodness of fall in every bite!
This recipe makes 2 hearty vegetarian dinner portions.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Course: Main Course, Salad
Cuisine: Vegetarian
Keyword: butternut squash, chickpeas, dates, farro, goat cheese, kale, nuts
Servings: 2
Protein: 38g
Calories: 1174

Ingredients

  • 1 cup farro
  • 1 cup butternut squash, peeled and cut into bite size chunks
  • 1 small zucchini, halved and sliced into pieces (optional)
  • 1 cup broccoli florets (optional)
  • 1/2 tsp garlic powder (optional)
  • 5 tbsp olive oil, divided
  • salt and pepper
  • 1/2 can chickpeas, rinsed and drained
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 3/4 cup kale, chopped
  • 5 pieces pitted dates, cut into 4 pieces each
  • 6 oz goat cheese (most of a small log package)
  • 1 tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 cup almonds, toasted

Instructions

Cook the Farro

  • Cook 1 cup of farro according to package directions. This typically involves boiling for 10-20 minutes. Set aside or allow to cool and refrigerate until ready to use.

Marinate the Chickpeas

  • In a small dish, stir the rinsed chickpeas with 1 tbsp of the olive oil and season with cumin and cinnamon. Set aside.

Roast the Vegetables

  • Preheat the oven to 425℉. Line a baking sheet with parchment paper. Add chopped butternut squash to the baking sheet. Add zucchini and broccoli if using. Drizzle all with 2 tbsp of the olive oil and toss well. Season with salt and pepper. If using broccoli, sprinkle it with the garlic powder. Bake for 15 minutes. Carefully remove the baking tray from oven. Add the chickpeas to the baking sheet and return to the oven until vegetables are cooked to your desired consistency, 7-10 more minutes. Remove from oven.

Make the Vinaigrette

  • In a small dish, whisk together the vinegar, Dijon and honey. Slowly whisk in the remaining 2 tbsp olive oil until well combined. Season with salt and pepper.

Toast Almonds

  • This is totally optional if you can't find toasted almonds. Dry toast some sliced or chopped almonds on a dry pan over low heat for roughly 8 minutes.

Make the Warm Farro Salad

  • Place the warm farro in a large mixing bowl (reheat for 30 seconds in microwave if you meal prepped in advance). Add the roasted veggies and chickpeas (also reheat first if needed). Add the chopped dates and kale. Pour the vinaigrette over the farro and toss well to coat. Add the goat cheese in big chunks and the toasted nuts, toss gently to combine. Divide into two serving bowls and serve

Nutrition

Calories: 1174Cal | Carbohydrates: 116g | Protein: 38g | Fat: 66g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 694mg | Potassium: 1213mg | Fiber: 27g | Sugar: 11g | Vitamin A: 9559IU | Vitamin C: 73mg | Calcium: 332mg | Iron: 8mg
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