One of the best parts of fall, if you ask me, is getting to build cozy, fresh salads with all the seasonal things—roasted squash (any variety, really), hearty grains, and a dressing that actually makes you excited to eat a salad.
The problem is, restaurant salads often rely on one "signature" dressing to carry the whole dish. It's fine. But it's never quite it.
I wanted more dimension. A little acid to brighten everything up. Some richness from tahini. And something unexpected to tie it all together.
So after plenty of roasted squash trials (and tahini tweaks), I landed on this butternut squash farro bowl—and now I can't stop making it.
The squash brings those cozy, baking vibes, the farro adds bite, and the cinnamon-tahini sauce? It's like falling into a liquid gold form. On its own, the salad might be a little sweet, but paired with the citrusy olive oil and a pinch of salt, it's so well balanced.
Prep the Butternut Squash for Roasting
Peel, halve, and scoop out the seeds and stringy flesh before cubing. Cut into medium to small pieces for even roasting
Roast the Butternut Squash
Place the diced squash on a sheet pan, drizzle with a little olive oil, and season with salt and pepper. Toss to coat, then roast in the oven for 25-30 minutes, or until fork-tender and golden.
The Finishing Touches: Lemon Olive Oil + Cinnamon Tahini Dressing
While the butternut squash roasts in the oven, let's make the dressings!
Whisk lemon juice, oregano, salt, and pepper in a bowl until the salt dissolves. Slowly drizzle in the olive oil until the dressing turns golden. Set aside.
Add tahini, water, pure maple syrup, cinnamon, and a pinch of sea salt. Whisk until smooth and creamy so that it pours. Place aside.
Tahini Tip
If your tahini is clumpy or too thick, mix it with a tablespoon or two of water until it's runny and pourable before measuring it out for the recipe.
I love the Al Kanater brand—it's pourable and comes in a squeeze bottle.
Use Cooked and Cooled Farro (Here’s How)
For this salad, you want farro that's fluffy and cooled—not hot off the stove. If it's too warm, it can wilt your greens and muddle the flavor.
I always make mine ahead of time and let it steam-dry on a sheet pan.
Never cooked farro before? Or had it turned out mushy? Here’s how to make farro perfectly every time. It's the method I swear by.
Assemble the Butternut Squash Salad
Add the spinach, roasted squash, farro, red onion, and almonds to a large mixing bowl. Drizzle the lemon dressing over the top, then gently toss until everything is slightly coated and glossy.
I like to transfer this pretty salad to a nice serving bowl. Top it with fresh feta cheese, and drizzle everything with that luscious cinnamon tahini dressing (sauce).
If you don't want to lean sweet, but still want that tahini essence, try my herb tahini sauce instead.
How to Serve
This salad is hearty enough to stand on its own, but if you want to make it part of a larger spread, you've got options. I love it next to roasted chicken thighs or a cozy bowl of vegetable soup on colder nights.
Still craving tahini? You're not alone. I’ve got a whole collection of tahini recipes here to keep the obsession going.
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Butternut Squash Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mediterranean-inspired butternut squash salad is loaded with roasted squash, fluffy farro, fresh spinach, almonds, and a tangy lemon-olive oil dressing. A cinnamon tahini drizzle ties it all together. It’s hearty enough for a main dish but also works beautifully as a holiday side.
Ingredients
For the Salad
- 1 small butternut squash, peeled and diced (or half a medium)
- 3 cups baby spinach
- 1 ¼ cups cooked farro (from ½ cup dry)
- ¼ small red onion, thinly sliced
- ¼ cup sliced almonds
- ¼ cup crumbled feta cheese
- Olive oil, salt & pepper (for roasting)
Lemon-Olive Oil Dressing
- ¼ cup lemon juice
- ½ tsp dried oregano
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
Cinnamon Tahini Drizzle
- 2 tbsp tahini (stirred smooth)
- 1 tbsp pure maple syrup (or 2 for extra sweetness)
- ¼ tsp ground cinnamon
- Pinch of sea salt
- 2 tbsp water (more as needed to thin)
Instructions
Prep the Farro
- Use farro that’s been cooked and cooled completely; reserve 1¼ cups.
- For best results, cook in advance and let it dry on a sheet pan. Here's my full farro method.
Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Spread diced squash on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, or until golden and fork-tender. Set aside to cool.
Make the Lemon-Olive Oil Dressing
- In a small bowl, whisk together lemon juice, oregano, salt, and pepper to help dissolve the salt.
- Slowly drizzle in olive oil while whisking, until the dressing turns golden and emulsified.
Whisk the Cinnamon Tahini Sauce
- In another bowl, whisk together tahini, maple syrup, cinnamon, salt, and water until smooth and pourable. If your tahini is thick, stir in extra water 1 teaspoon at a time until creamy.
Assemble the Salad
- In a large mixing bowl, add spinach, roasted squash, farro, red onion, and almonds.
- Drizzle with the lemon dressing and gently toss to coat.
- Transfer to a serving bowl, top with crumbled feta, and finish with a generous drizzle of cinnamon tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Lunch, Main, Tahini
- Method: Roasting, Mixing
- Cuisine: Mediterranean-Inspired
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