When the weather gets chilly, the last thing I want is a cold, leafy salad. I crave something warm, something that feels substantial and comforting. If you feel the same way, then you are in the right place. This recipe is one of my favorite Winter Salad Recipes because it hits all the right notes for a cozy meal.
It’s a beautiful mix of textures and flavors that truly celebrates the season. We’re talking sweet roasted butternut squash, nutty farro, and tender kale all tossed in a bright cranberry dressing. It’s the kind of dish that works as a hearty lunch or a fantastic side for your main course. It’s one of those Dinner Ideas you’ll come back to again and again.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This is one of those Butternut Squash Recipes that tastes complex but is surprisingly simple to put together. The combination of roasted squash and garlic creates such a deep, savory base flavor. It feels wholesome and satisfying.
It’s also incredibly versatile. You can serve it warm right after making it, which is my personal favorite way. But it’s also delicious at room temperature, making it a great option for gatherings or potlucks. You can even prep the ingredients ahead of time to make assembly a breeze on a busy weeknight.
Plus, it’s just so pretty to look at. The vibrant orange of the squash against the deep green of the kale is stunning. It’s a dish that feels special without requiring a ton of effort. It’s one of those Winter Salad Recipes that is both beautiful and tasty.
Ingredients
For the Salad
- 1 butternut squash peeled, seeds removed and diced into 1/2 inch cubes
- 4 cloves garlic
- 4 tablespoons olive oil divided
- 2 cups farro
- kosher salt
- freshly ground black pepper
- 1 tablespoon butter
- 1 shallot finely diced
- 3 cups kale finely shredded
- 1/4 cup feta cheese
For the Cranberry Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons unsweetened cranberry juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Step By Step Instructions
Step 1: Roast the Squash and Garlic
First things first, let’s get that oven preheating to 400°F. While it warms up, place your diced butternut squash and whole garlic cloves on a baking sheet. Drizzle them with about two tablespoons of olive oil. Don’t be shy with the salt and pepper!
Use your hands to toss everything together so each little piece is nicely coated. Pop the baking sheet into the oven and roast for about 15 to 20 minutes. You’ll know it’s ready when the squash is tender enough to be easily pierced with a fork. The smell will be amazing.
Step 2: Cook the Farro
While the squash is roasting, it’s time to cook the farro. In a saucepan, combine the farro with four or five cups of cold water. Add a generous pinch of kosher salt. This helps flavor the grain from the inside out.
Bring the water to a boil over medium high heat. Once it’s boiling, reduce the heat to a simmer, cover the pot, and let it cook. It can take up to 40 minutes for the farro to bloom and become tender. Always check your package instructions, as cooking times can vary a bit.
Step 3: Prepare the Roasted Garlic
Once the butternut squash is tender, take it out of the oven and set it aside. The garlic cloves should be soft and fragrant. Carefully squeeze the roasted garlic paste out of the peels and into a small bowl. The peels should just slide right off.
Mash the soft garlic with a fork until it forms a smooth paste. This little step adds so much flavor to our salad. Discard the garlic peels when you’re done.
Step 4: Sauté and Combine
In a large saute pan, heat the remaining two tablespoons of olive oil and the butter over medium low heat. When the butter is melted and bubbly, add the diced shallots and the mashed roasted garlic. Cook for just a minute or two until the shallots are soft and translucent.
Now it’s time to bring everything together. Stir in the finely shredded kale, the roasted butternut squash, and the cooked farro. Give it all a good stir to combine and season with salt and pepper to your liking. Remove the pan from the heat and let it sit for a moment.
Step 5: Make the Dressing and Finish
Let’s make that delicious cranberry dressing. In a small bowl, whisk together the balsamic vinegar, cranberry juice, salt, and pepper. While you continue to whisk, slowly drizzle in the olive oil. This will help it emulsify and create a smooth dressing.
Pour about half of the dressing over the warm salad in the pan. Gently stir to coat everything. Finally, stir in the feta cheese. The warmth of the salad will slightly soften the cheese, which is just lovely.
Transfer your beautiful creation to a serving dish. This is one of those Winter Salad Recipes best served warm, with the extra dressing on the side for anyone who wants a little more. This is one of my go to Dinner Ideas for a chilly evening.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Let the salad cool completely to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to three or four days.
I recommend storing any extra dressing separately. This keeps the salad from getting too soggy. When you’re ready to eat the leftovers, you can enjoy it cold straight from the fridge or gently warm it in a pan or microwave. Then just add a little fresh dressing before serving.
Tips
Want to save some time? You can absolutely roast the butternut squash and garlic ahead of time. You can also cook the farro in advance. I often keep a container of cooked farro in my fridge for quick meals. This makes assembling the salad incredibly fast.
Feel free to customize this recipe. If you don’t have farro, a Quinoa Salad version would be just as delicious. You could also use barley or even wild rice. For the greens, spinach would be a great substitute for kale. Don’t have feta? Try goat cheese or shaved parmesan.
For an extra bit of crunch, consider adding some toasted pecans or walnuts. A sprinkle of dried cranberries or pomegranate seeds would also add a nice pop of color and sweetness. This is one of those Butternut Squash Recipes that is easy to adapt to your taste.
Conclusion
There you have it, a truly wonderful winter salad that is both nourishing and full of flavor. It’s a great way to enjoy seasonal produce and break away from the usual cold salads. This dish proves that Winter Salad Recipes can be just as exciting and satisfying as any other meal.
Whether you’re looking for new Dinner Ideas or a show stopping side dish for a holiday gathering, this recipe is a fantastic choice. I hope you enjoy making and eating this cozy, delicious salad as much as I do. It’s a true celebration of winter flavors.
FAQ
Can I Make This Vegan?
Yes, absolutely. To make this recipe vegan, simply omit the butter and feta cheese. You can use a bit more olive oil in place of the butter, and there are many plant based feta cheese alternatives available that would work well. Or, you can just leave the cheese out entirely.
Can I Use a Different Grain?
Of course. Farro has a wonderful chewy texture, but this salad is very adaptable. Quinoa is a great gluten free option that would make this a lovely Quinoa Salad. Barley, freekeh, or even a wild rice blend would also be delicious substitutes in this winter dish.
Can This Salad Be Made Ahead of Time?
Yes, this is one of the best parts about this recipe. You can roast the squash and cook the farro up to two days in advance. Store them in separate airtight containers in the refrigerator. The dressing can also be made ahead and stored. When you are ready to serve, just assemble and warm it through.
Warm Winter Salad with Roasted Butternut Squash
A comforting winter salad featuring sweet roasted butternut squash, nutty farro, and tender kale tossed in a bright cranberry dressing. Perfect for a hearty lunch or a delightful side for your main course.
Requirements
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Place diced butternut squash and whole garlic cloves on a baking sheet. Drizzle with two tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes until tender.
- While squash roasts, cook the farro. In a saucepan, combine farro with four to five cups of cold water and a generous pinch of kosher salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for up to 40 minutes, or according to package directions, until tender.
- Once the butternut squash is tender, remove from oven. Carefully squeeze the roasted garlic paste from the peels into a small bowl and mash with a fork until smooth. Discard peels.
- In a large saute pan, heat the remaining two tablespoons of olive oil and the butter over medium-low heat. Add the diced shallots and mashed roasted garlic. Cook for 1-2 minutes until shallots are soft and translucent.
- Stir in the finely shredded kale, roasted butternut squash, and cooked farro. Mix well to combine and season with salt and pepper to taste. Remove from heat.
- For the dressing: In a small bowl, whisk together the balsamic vinegar, cranberry juice, salt, and pepper. Slowly drizzle in the remaining 1/4 cup olive oil while whisking continuously to emulsify.
- Pour about half of the dressing over the warm salad in the pan and gently stir to coat everything. Finally, stir in the feta cheese.
- Transfer to a serving dish. Serve warm with extra dressing on the side.
Notes
To save time, roast the butternut squash and garlic, and cook the farro up to two days in advance. Store in separate airtight containers in the refrigerator.
Customize this recipe by using different grains like quinoa, barley, or wild rice. Spinach makes a great substitute for kale. Try goat cheese or shaved parmesan instead of feta.
For extra crunch and sweetness, add toasted pecans, walnuts, dried cranberries, or pomegranate seeds.
Nutrition
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