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
Units
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For the Salad
- 1 small butternut squash, peeled and diced (or half a medium)
- 3 cups baby spinach
- 1 1/4 cups cooked farro (from 1/2 cup dry)
- 1/4 small red onion, thinly sliced
- 1/4 cup sliced almonds
- 1/4 cup crumbled feta cheese
- Olive oil, salt & pepper (for roasting)
Lemon-Olive Oil Dressing
- 1/4 cup lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp sea salt
- Freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil
Cinnamon Tahini Drizzle
- 2 tbsp tahini (stirred smooth)
- 1 tbsp pure maple syrup (or 2 for extra sweetness)
- 1/4 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 tsp 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