This hearty cranberry farro salad is packed with the delicious flavors of butternut squash, tart cranberries, creamy goat cheese, and a yummy curry dressing. It makes for a delicious side dish or satisfying lunch.
(This recipe for Roasted Cranberry Farro Salad with Curry Dressing was originally published in December 2013, but was updated with new photos in 2020).
I told you the cranberry madness was far from over. As far as I’m concerned, it’s still the holiday season and cranberries are still very much permitted. This time I decided to roast them because I wanted fresh cranberries in a salad, but I figured just popping fresh cranberries in, might make for a way too-tart salad.
So, I put them in the oven and roasted them a bit to mellow them out. This resulted in a sweeter (but still nice and tart!) berry.
Instead of going on any kind of post-holiday detox, I’m just trying to sneak in healthier food whenever possible. My Vitamix has been pumping out the green juice and I’m going to attempt a carrot beet juice later today. But I’ll still be snacking and treating myself so as to not put my body into full shock when I head to Napa and Sonoma later this month. It's all about strategy, right?
Roasted Cranberry Farro Salad with Curry Dressing Recipe
Lucky for me, this recipe is healthy without being all up in your face like “hi, I’m healthy; you must eat me now. DO IT.” It’s a bit more discrete than that. Thank goodness.
I love salads that are hearty enough to be meals and thanks to the farro, squash, and goat cheese, this one definitely is.
To start, toss the cranberries and butternut squash in olive oil and a little salt and pepper and place them on a baking sheet. Don’t mix them together as you’ll need to remove the cranberries before the squash!
Pop in the oven at 400 degrees. After about 10 minutes, your cranberries should start shriveling up. At this point, remove them to a bowl. Keep butternut squash in the oven for about 15-20 minutes longer, until tender.
They’re almost kinda like dried cranberries, but still juicy and with their natural tartness. Fresh is always best!
Prepare farro according to directions. I used 1 ½ cups dry to generate a nice big bowl of it.
Whisk olive oil, lemon juice, honey, dijon mustard, curry powder, and salt together in a small bowl.
Add roasted cranberries and squash to the farro. And mix in kale and goat cheese. Pour the dressing over the salad and toss to coat.
This cranberry farro salad is a healthy salad that most definitely doesn’t make me feel like I’m eating healthy. Hoorah! Eat this with a big glass of green juice and you’re basically the healthiest person in the world. Though green juice is most certainly a bit more in your face healthy.
I brought this salad to work for a week straight and felt completely satisfied and happy after eating lunch. I think all the flavors are super fabulous, but the curry dressing is the perfect touch!
I don’t let curry into my life nearly enough and that needs to change. Anyone have any must-make recipes involving it?
This cranberry farro salad was most definitely a winner and one I will be making into 2014, as well. If you’re not big on farro, you could replace it with quinoa or really any other grain you choose. You could use feta cheese instead of the goat cheese, too. The options are legit endless!
I know it’s still December and I hope you’re not mad at me for giving you a healthy-ish recipe before the new year. It’s all about balance, right? Now I’ll just have to go eat some leftover Christmas cookies and a tall glass of cold eggnog.
OK I’m going back to my serious Napa and Sonoma trip planning! I’m a little overwhelmed with all the options right now, but if you have any must-see recommendations, please let me know!
Are you having a happy holiday season?
If you're looking for more healthy and delicious salads, check out my Shrimp and Feta Orzo Salad and my Roasted Cauliflower Salad with Lemon, Pomegranate, and Feta. And I can't wait to try this Quinoa Kale Salad from Peas and Crayons!
Roasted Cranberry Farro Salad with Curry Dressing
- 1 ½ cups fresh cranberries
- 2 Tbsp olive oil, divided
- Salt and pepper
- 1 ½ cups diced butternut squash
- 1 ½ cups dry farro
- 2 cups baby kale (or regular kale with ribs removed and chopped. can also use baby spinach)
- 2 oz. goat cheese, crumbled
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp freshly squeezed lemon juice
- 2 tsp honey
- 1 tsp dijon mustard
- 1 tsp curry powder
- ¼ tsp salt
- Pre-heat oven to 400 degrees.
- Toss cranberries in 1 Tbsp olive oil and a little salt and pepper and place on half of a baking sheet. Toss butternut squash with remaining 1 Tbsp olive oil and a little salt and pepper and place on other half of baking sheet (don't mix as you'll need to remove cranberries from oven first.
- Place in oven for 10 minutes, until cranberries are shriveling. Remove cranberries from oven and continue roasting butternut squash for 15-20 more minutes, until tender.
- While cranberries and squash are roasting, prepare farro according to package directions. Once cooked and drained, put farro in a large bowl.
- Add cranberries, squash, baby kale, goat cheese, and dressing to farro in bowl. Toss to combine.
- In a small bowl, whisk together olive oil, lemon juice, honey, mustard, curry powder, and salt.