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
Ingredients
- 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
Curry Dressing
- 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
Instructions
- 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.
Curry Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, mustard, curry powder, and salt.
Emily aka The Three Bite Rule says
those mini le creuset are just the cutest things ever!
Leah | So, How's It Taste? says
This sounds like just what I need. I love farro and I found yet another bag of cranberries in my freezer, so I can totally make this!
Christina says
Your little crockettes are so cute! Is that what they're called?
This recipe sounds great. I make rice/barley salads for my boyfriend's lunches and often repeat flavors because I get stumped. Definitely going to bookmark this for next week. I don't think he's familiar with farro so that will be a good change.
Claudia says
I never thought I'd say this before the New Year - but I am lusting after healthy foods already. And I love, love cranberries. I keep a huge stash from the autumn's Farmer's Market - they are not just for Thanksgiving. Thanks for giving me a salad with heft (it's cold in MN) and health! Enjoy Napa and live it all to the fullest! Happy New Year!
Jen @ BeantownBaker.com says
I've never roasted cranberries. I'm intrigued and added the ingredients to our grocery list for tomorrow!
Hubby just recently made Alton Brown's chicken pot pie with curry in it. I felt the same way - we don't use curry nearly enough in our house. It was delicious. You should check it out.
Tandy | Lavender and Lime says
This sounds really scrumptious, and I am having a wonderful holiday season 🙂
Erica says
Cranberry is like pumpkin for me..I don't really feel like it has a season, I like it year round! The salad looks great. Have SO much fun on your trip- can't wait to see pitures
Nicole @ Young, Broke and Hungry says
MM! This is the kind of salad I wouldnt mind second helpings of.
Jersey Girl Cooks says
I have some faro in my pantry and now I know how to use it. Love the colors in this beautiful salad.
Debra says
This is an incredibly delicious sounding recipe! I cannot wait to give it a try. I'm kind of a novice with farro...and this could become a favorite, I'm certain!
Joanne says
Discrete healthy is how I roll. This salad looks awesome. I'm such a farro addict!
Monet says
Oh! One of my dreams is to dine at French Laundry. I hope you enjoy every plate and bite! And I am all about more cranberries. This farro salad looks delicious! Thank you for sharing!
Jill says
Just made this for dinner and it was delicious! I substituted roasted beets for the cranberries since Shaw's was out of stock. Also used quinoa in place of the faro. Thanks for the great recipe- I always forget about curry!
Odetta says
This looks so good too! This for lunch doughnuts for dessert!
Laura Dembowski says
I keep cranberries in my freezer year round - they are great any time. Have fun on your trip. I bet French Laundry will be amazing!
Susan says
This looks absolutely delicious. I have just one question about the kale. Usually I dress and massage kale long before it's ready to eat in my salad. I don't see any such step here, and am wondering if the fresh unmassaged or marinated kale will taste bitter?
Sues says
@Susan- With baby kale, you don't have to worry about it because it's already a lot less bitter and tough then regular kale. I LOVE kale and drink eat it raw on the regular, but if you don't like the bitterness, I would definitely massage or marinate in some lemon juice beforehand. I hope that helps!
m says
French Laundry? Holy smokes!!!!!!
Please post your review!!!!