Winter Farro Salad with Honeynut Squash + Shallot Vinaigrette

Photos and text by Mackenzie Piccarreto

(serves 3–4)

This is a hearty salad that will keep in the fridge for several days.


1 medium honeynut (or 2 small)
Splash olive oil
2 cups kale
1 cup farro
¼ cup walnuts, chopped
1 pear
Goat cheese


Preheat oven to 400°F. Peel honeynut squash, scoop out seeds and chop into small cubes. Spread onto a baking sheet and drizzle with a little olive oil, salt and pepper. Roast in oven for about 30 minutes, or until golden on the edges. Toss them halfway to evenly cook.

While those are in the oven, cook the farro. Bring water to a boil, add 1 cup of farro and simmer (uncovered) until tender. Drain and run under cold water to prevent them from sticking together or cooking further. Set aside.

De-stem and chop the kale so that it fills 2 [packed] cups. Sauté on medium heat with a little olive oil and salt until wilted. Set aside.

Combine squash, farro, kale, thinly sliced pears and walnuts into a large bowl. Pour the dressing over and toss to combine. Add more salt if needed. Sprinkle goat cheese on top.


1 shallot, minced
1 tablespoon Dijon or grain mustard
1 lemon, juiced
¼ cup olive oil
½ teaspoon apple cider vinegar
½ teaspoon honey
Salt + pepper to taste

Combine all ingredients and whisk very well until emulsified.

Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health.

This article originally appeared in the Jan/Feb 2020 edition of the magazine.

1 thought on “Winter Farro Salad with Honeynut Squash + Shallot Vinaigrette”

  1. Pingback: Seasonal Cooking: Squash | Edible Finger Lakes

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