Fall Farro Salad with Roasted Butternut Squash, Pomegranate & Halloumi
A hearty and vibrant fall salad made with nutty farro, sweet roasted butternut squash, juicy pomegranate seeds, and crispy halloumi. Perfect as a cozy seasonal side or a wholesome vegetarian.
Equipment
- Baking sheet
- Saucepan (for cooking farro)
- Mixing bowl
- Sharp knife
- Cutting board
Ingredients
Salad
- 1 cup farro, uncooked
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 6 oz halloumi cheese, sliced
- ½ cup pomegranate seeds
- ¼ cup toasted pumpkin seeds (pepitas)
- 2 cups arugula or mixed greens
Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- salt and black pepper, to taste
Instructions
Prepare the Farro
- Rinse the farro under cold water.
- Cook according to package instructions until tender (usually 25–30 minutes).
- Drain and let cool slightly.
Roast the Squash
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
- Spread evenly on a baking sheet and roast for 20–25 minutes, until golden and tender.
Cook the Halloumi
- Heat a non-stick skillet over medium heat.
- Add halloumi slices and cook 1–2 minutes per side until golden brown.
- Transfer to a plate and let cool slightly.
Make the Dressing
- In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tsp maple syrup.
- Season with salt and pepper to taste.
Assemble the Salad
- In a large bowl, combine cooked farro, roasted squash, pomegranate seeds, pumpkin seeds, and arugula.
- Pour dressing over the salad and toss gently.
- Top with warm halloumi slices.
- Serve immediately and enjoy.