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Bowl of fall farro salad with butternut squash, kale, white beans, sausage, and shaved parmesan.

Fall Farro Salad with Butternut Squash, White Beans & Sausage

5 from 1 vote
Warm, cozy, and protein-packed, this fall farro salad combines roasted butternut squash, white beans, sausage, and kale for an easy meal prep lunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings : 4 servings

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Ingredients

  • 1 cup farro, uncooked
  • 6 Italian chicken or turkey sausages, casings removed
  • 3 cups butternut squash, cubed
  • 1 15oz can cannellini beans , drained and rinsed
  • 4 cups kale, chopped
  • ½ cup parmesan cheese, grated or shaved
  • 1-2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon salt
Honey Lemon Vinaigrette
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp honey (or hot honey)
  • juice of 1 lemon
  • red pepper flakes, (optional)
Start Cooking

Instructions
 

  1. Cook the farro
    Bring a pot of salted water to a boil and cook 1 cup farro for 15 to 20 minutes (depending on package instructions), until tender but still chewy. Drain and set aside.
    Cooked farro in a saucepan on a light countertop, showing its fluffy, chewy texture ready to use in a fall salad.
  2. Prepare the sheet tray
    Preheat oven to 400°F (200°C). On a large sheet tray, toss 3 cups cubed butternut squash, 1 can drained cannellini beans, and the meat from 6 sausages (casings removed) with 1 to 2 tablespoons olive oil, 2 cloves minced garlic, and ½ teaspoon salt.
    Roasting tray with cubed butternut squash, white beans, and sausage pieces before baking for a fall farro salad.
  3. Roast
    Spread evenly and roast for 25 to 30 minutes, stirring halfway, until the squash is caramelized, the beans are lightly crisp, and the sausage is browned.
    Sheet tray of roasted butternut squash, white beans, and sausage for a farro and sausage salad recipe.
  4. Make the dressing
    Combine 1 tablespoon olive oil, 1 tablespoon dijon mustard, 1 tablespoon honey or hot honey, the juice of one lemon, and optional red pepper flakes. Whisk until emulsified and creamy.
    Bowl of honey lemon vinaigrette with mustard and red pepper flakes, ready to drizzle over a fall farro salad.
  5. Combine
    In a large bowl, toss the roasted mixture with the cooked farro, 4 cups chopped kale, honey lemon vinaigrette, and ½ cup grated or shaved parmesan.
    Mixing bowl filled with farro, butternut squash, white beans, kale, and parmesan shavings for a fall grain bowl.
  6. Finish & serve
    Taste and adjust seasoning with extra salt or red pepper flakes. Serve warm or cold, dividing into 4 bowls or containers for meal prep.
    Close-up of fall farro salad with kale, white beans, and parmesan flakes.

Nutrition

Calories: 599kcalCarbohydrates: 59gProtein: 31gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 99mgSodium: 1816mgPotassium: 600mgFiber: 11gSugar: 5gVitamin A: 13818IUVitamin C: 44mgCalcium: 269mgIron: 4mg

Notes

  • Store in airtight containers in the fridge for up to 4 days.
  • Reheat gently in the microwave or on the stovetop with a splash of broth or water.
  • Can also be enjoyed at room temperature.