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Butternut Farro Salad with Blood Orange Vinaigrette

Rated as 5 out of 5 Stars

"This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch."
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1 h 15 m servings 271
Original recipe yields 4 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
  3. Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
  4. Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
  5. Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
  6. Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.


  • Cook's Note:
  • You may substitute regular orange juice if you cannot find blood oranges.

Nutrition Facts

Per Serving: 271 calories; 14.9 35.4 4.3 0 330 Full nutrition

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Very tasty. This makes a great lunch.