Cozy Fall Farro Salad with Roasted Butternut Squash, Pomegranate & Halloumi

Fall is the season of comfort food, but that doesn’t mean everything has to be heavy or complicated. This warm farro salad with roasted butternut squash, juicy pomegranate seeds, and crispy halloumi brings together everything we love about autumn: cozy flavors, nourishing ingredients, and just enough elegance to serve at a holiday table.

Whether you’re planning a casual weeknight dinner or looking for a side dish that feels special, this recipe has you covered.

Why You’ll Love This Recipe

This fall farro salad delivers everything people crave in sweater season. The roasted squash brings caramelized sweetness, the farro adds a nutty chew that feels satisfying, and the pan-seared halloumi gives you golden edges and a creamy center in every bite. Bright pomegranate seeds pop through the richness so the salad never tastes heavy. It works for a weeknight dinner, looks special enough for a holiday table, and tastes even better the next day which makes it a quiet meal-prep hero.

Ingredient Notes

The base is farro which cooks into glossy grains with gentle chew. Pearled farro cooks the fastest and is what most grocery stores carry. Semi-pearled keeps a little more bran and needs a few extra minutes. For the squash use a firm butternut with matte skin. Cubes that are about one and a half centimeters roast evenly and hold their shape when tossed with the dressing. Halloumi is the magic here. It is a brined cheese that keeps its structure when heated so it browns instead of melting. Blot it dry before it hits the skillet for the best crust. Pomegranate seeds add tart sparkle and the toasted pumpkin seeds bring warm nuttiness. A handful of baby arugula softens once dressed and adds peppery freshness. The maple Dijon dressing ties sweet and salty notes together so the salad feels balanced rather than sugary.

Farro 101

Rinse the grains under cold water and simmer in well salted water until tender yet springy between your teeth. Pearled farro is usually done in about twenty five to thirty minutes while semi pearled may need five minutes more. Drain very well so the grains do not thin the vinaigrette. If you need a gluten free swap use brown rice, quinoa or a wild rice blend. The texture shifts a little but the cozy flavor story stays the same.

Halloumi 101

Buy a block packed in brine and slice it about one centimeter thick. Blot each slice with paper towel to remove surface moisture. Sear in a non stick skillet with a thin film of olive oil until deep gold on the first side. The cheese will release easily once the crust forms so do not move it too soon. Flip and brown the second side. Halloumi firms as it cools. If you cook ahead, rewarm the slices briefly so they relax again.

Roasting Butternut Like a Pro

Even browning is what makes this salad taste restaurant level. Spread the squash in a single layer on a large baking sheet so hot air can move freely. If the pan looks crowded use two sheets rather than stacking. Toss the cubes with just enough oil to gloss the surfaces and season with fine salt and black pepper. Roast on a high rack until the edges caramelize and the centers are tender. If your oven has convection turn it on for the last few minutes to sharpen the color.

The Maple Dijon Dressing

This dressing is simple and exactly what the salad needs. Balsamic vinegar gives acidity and depth, Dijon adds backbone and maple syrup rounds the edges without turning the salad sweet. Whisk until glossy, then taste with a leaf of arugula and a spoonful of farro before you toss the whole bowl. A pinch of salt often makes the flavors come forward. If you like a brighter finish add a teaspoon of lemon juice right before serving.

Serving Ideas and Pairings

Serve the salad slightly warm so the halloumi stays soft and the farro feels luxurious. It also sits happily at room temperature on a buffet which makes it a reliable choice for gatherings. For a main course portion spoon it into wide shallow bowls and add a handful of extra greens for lift. As a side it loves roast chicken, seared salmon or a mushroom Wellington for a vegetarian holiday spread. A crusty sourdough loaf is perfect for catching the dressing. If you pour wine choose a light Pinot Noir or a dry Riesling to echo the pomegranate notes.

Make Ahead and Storage

Cook the farro, roast the squash and whisk the dressing up to two days in advance. Store each component separately and keep the dressing chilled. Sear the halloumi just before serving for the best texture. Leftovers keep well for two to three days in the fridge. The grains will drink up some dressing as they rest, so refresh with a splash of olive oil and a squeeze of lemon.

Variations You Will Actually Make

Feta steps in easily if halloumi is hard to find. For a dairy free version use roasted chickpeas in place of the cheese which adds protein and a little crunch. Diced roasted sweet potato works beautifully when butternut is not available. Fold in cooked lentils for extra heartiness or chopped kale for a sturdier green that travels well for lunch. A sprinkle of finely chopped rosemary or thyme makes the salad feel holiday ready.

Nutrition Spotlight

This salad balances fiber, protein and healthy fats which is why it satisfies without feeling heavy. Farro provides complex carbohydrates and magnesium. Butternut offers beta carotene for vision and skin support. Pumpkin seeds bring zinc. Halloumi contributes calcium and savory richness. Pomegranate adds antioxidants and a tart pop that keeps everything lively.

Final Thoughts

Fall cooking shines when it feels generous and effortless at the same time. This farro salad delivers warm roasted flavor, lively texture and a pretty bowl that invites everyone to help themselves. Make it for a quiet dinner or let it anchor a holiday table. Either way it is the kind of recipe that turns into a tradition because it is simple to love.

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