Butternut Squash and Farro Salad

Butternut Squash Farro Salad 1

Butternut Squash and Farro Salad

This meatless entrée salad is bursting with whole grains and vegetables and the Fresh Express® Veggie Lover’s Lettuce Mix® helps make it easy to assemble.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Salad
Cuisine American, Grains / Lentils
Servings 4


  • 2 (11-ounce) packages Fresh Express® Veggie Lover’s Lettuce Mix®
  • 1 quart cubed butternut squash (about 1 medium squash)
  • 1 red bell pepper, cored, seeded, sliced
  • 1 teaspoon Italian seasoning
  • 1/3 cup, plus 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/4 cup lemon juice
  • 4 teaspoons Dijon mustard
  • 4 teaspoons honey
  • 1/4 teaspoon black pepper
  • 2 cups cooked farro
  • 3/4 cup chopped walnuts, toasted
  • 3/4 cup dried cranberries
  • 1/4 cup minced fresh parsley
  • 1/2 cup crumbled goat cheese


  • Heat oven to 425°F.
  • Toss squash and bell pepper with 2 tablespoons olive oil in a large bowl; sprinkle with Italian seasoning and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake for 15 to 20 minutes or until tender; cool.
  • Combine remaining 1/3 cup olive oil, lemon juice, Dijon mustard, honey, remaining 1/2 teaspoon salt and pepper in a small bowl; whisk until combined.
  • Mix squash, bell pepper, farro, walnuts, cranberries, and parsley in a large bowl. Drizzle with 1/2 cup of the lemon dressing; toss to coat. Place the Fresh Express® Veggie Lover’s Lettuce Mix® in another large bowl; toss with remaining 1/4 cup lemon dressing.
  • Arrange the dressed lettuce mix on four plates. Top with squash mixture and crumbled goat cheese.
Made with
Veggie Lover’s

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