Roasted Delicata Squash Farro Salad with Goat Cheese

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Jump to RecipeFarro and delicata squash salad on a white plate.

This is the best fall and winter salad with warm grains, roasted Delicata squash, and creamy goat cheese. Delicata squash is one of my favorite squashes to have in the fall and winter months. It is slightly sweet and very easy to cook with. This salad is loaded with warming ingredients and flavors.

What is a Delicata Squash?

You may have heard of delicata squash before as a peanut or sweet potato squash. They are smaller squashes with thinner skin than your other fall squash such as butternut or acorn. Even though delicata squash is a fall crop they are actually in the sam family as zucchini and other summer squashes.

The flavor is slightly sweet and best served after roasting. They are one of my favorite squashes to work with because they are much easier to cut than pumpkins or butternut squashes.

To roasted them, you want to cut them lengthwise and scoop out all the seeds. Then you can slice them in your desired size. No need to peel them. Since the skin is fairly delicate you can eat it with the skin on.

A delicata squash cut in half.

Substitute for Delicata Squash

If you don’t have or can’t find delicata squash you can substitute it with a butternut squash. If use a butternut just cut it into 1” cubed before baking.

How to Store the Delicata Squash and Farro Salad

To store the salad place it in an airtight container in the fridge. It will be best within 3 days. This meal can be served warm or cold. If you want to be able to warm it up again leave out the goat cheese and arugula. Add that on top after you have reheated the farro.

What can you prep in advance?

If you want to prep some of the salad in advance, I suggest cooking the farro. You can make this ahead of time and store in the fridge. You can also make the dressing beforehand. I would wait to roasted the delicata squash until right before serving.

Farro salad on a white plate.

Can this recipe be vegan?

Yes! Just remove the goat cheese and this is a vegan meal. You could even replace it with a vegan cheese if you prefer.

Can this recipe be gluten free?

No, this recipe is not gluten free. Farro is a part of the wheat family so it does contain some gluten.

How to serve this Delicata Squash salad

This recipe can be eaten as a main meal or as a side dish. You can serve it with a light green salad, a french baguette, or on its own. This is a great recipe to bring as a side dish to family meals as well.

Farro salad with delicata squash slices on top.

Roasted Delicata Squash Farro Salad with Goat Cheese

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  • 1 delicata squash
  • 1 tbsp olive oil
  • 3/4 tsp salt


  • 1 1/2 cup farro
  • 2 cups arugula
  • 4 oz goat cheese
  • 3 tbsp dried cranberries
  • 3 tbsp walnuts, chopped


  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp honey
  • 1/4 tsp salt
  • few grinds of black pepper


  1. Preheat oven to 400° F. Prep a baking sheet with foil or parchment paper.
  2. Start the farro. Mix 1 1/2 cups of rinsed farro to a pot with 3 cups of water. Bring to a boil and then reduce to a simmer and cover for 25-30 minutes.
  3. Cut the ends off the squash and then cut length wise. Scoop out any seeds in the center. Then, cut cross wise to create half moon shapes.
  4. Place the squash on the foil lined baking sheet. Add olive oil and salt and toss. Place in the oven for 16-20 minutes or until slightly browned. At the 12 minute mark, take them out and flip them so they get browned on both sides. (Depending on the size they can cook pretty fast so keep an eye on them to make sure they don’t burn.)
  5. While the squash and farro are cooking, make the dressing. Add all ingredients to a jar or bowl and mix until combined.
  6. Assemble the salad. Mix farro, arugula, goat cheese, cranberries, and walnuts together with some of the dressing. Start with half of the dressing and add more as needed. Top with delicata squash and serve!


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