thekittchen

menu icon
go to homepage
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
subscribe
search icon
Homepage link
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
×
Home » lunch

Farro and Butternut Squash Salad with Goat Cheese

Published: Dec 23, 2015 · Modified: Feb 6, 2018 by Kit · This post may contain affiliate links · 3 Comments

Sharing is caring!

  • Facebook
  • Twitter
  • Email

IMG_9789

We celebrated my birthday at Davanti Enoteca and we tried the most incredible Farro and Butternut Squash Salad with Goat Cheese, Walnuts, and Watercress (pictured below). I knew that I needed to recreate the recipe at home so that you could try it too! The farro has a slightly nutty flavor that compliments the tender squash. The goat cheese melts and becomes a bit of a sauce, while the maple syrup glazed walnuts lend a touch of sweetness. The greens give a crisp fresh taste.

Davanti Farro

This is the type of recipe that you can whip up on a Sunday and pack for lunch throughout the week. I did swap the watercress out for arugula since the grocery store didn't have any watercress. (Weird, right?) Otherwise, I think my version of the recipe was spot on.

IMG_9791

While farro's nutritional properties are very similar to quinoa's it's thicker, heartier, and more filling. Quinoa is light and fluffy; farro is chewier, nuttier, and more substantial. Farro is like a cousin to brown rice. Earlier this year, I declared that farro is the new quinoa, and I hope that I am right because I think it is so much better.

IMG_9786

Farro Salad with Butternut Squash, Goat Cheese, Walnuts, and Arugula

Farro Salad with Butternut Squash, Goat Cheese, Walnuts, and Arugula

Print Pin Rate
Cook Time: 45 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 -6
Author: Kit Graham

Ingredients

  • 3 tablespoons Butter
  • 1 cup Farro look for it near rice and pasta at the grocery store
  • 2 ½ cups Vegetable Broth
  • Salt
  • 1 cup Cubed Butternut Squash
  • 2 ounces Goat Cheese
  • 1 tablespoon Maple Syrup
  • ¼ cup Chopped Walnuts
  • Salt

Instructions

  • Start by getting the farro cooking; it takes about 40 minutes to cook. First melt 2 tablespoons of butter in a medium saucepan. Let the butter some to a bubble, and let it brown slightly. Then add the farro and stir to evenly coast it in the butter. Pour the vegetable broth over. Bring to a simmer, and let simmer steadily for 40 minutes, stirring frequently.
  • Then prepare the squash. Heat your oven to 350 degrees. Melt the remaining butter in a microwave. In a bowl, pour the butter over the cubed squash, sprinkle with salt, and toss to evenly coat the squash in the butter. Then spread on a baking sheet and let bake for 20-25 minutes, until the squash is soft.
  • Glaze the walnuts in maple syrup by heating the maple syrup in a small skillet over medium heat, and add the walnuts and toast for 2 minutes.
  • Finish up by combing everything. Taste the farro and add extra salt if necessary. Then add the goat cheese and stir until it melts. Then add the squash and walnuts. Stir to combine. Serve topped with a bit of arugula.

More lunch

  • Make Ahead Mediterranean Salad
  • Are We Saving Money By Making Lunch At Home?
  • These incredibly delicious Superfood Salad Bowls with crispy chicken, beets, butternut squash, rice, goat cheese, and ranch dressing are a delicious way to pack vegetables into your meal.
    Superfood Salad Bowls with Crispy Chicken
  • Lunch Prep with O Organics Essentials

Comments

  1. Jason Scott says

    August 19, 2018 at 11:30 pm

    I love this salad as well. Doesn’t the original version have hazelnuts instead of walnuts? I’m trying to get as close as possible. Thanks so much!!
    Reply
    • thekittchen says

      August 20, 2018 at 2:01 am

      Oh my goodness - this was a few years ago. I thought it was walnuts in 2015, but it could have changed?
      Reply
      • Jason Scott says

        August 20, 2018 at 4:38 pm

        I honestly don't remember -- it's been a year or so since I last went to the restaurant as well. And based on the menu, the salad isn't even offered any more! I saw an old online article in a Chicago magazine that talks about the salad and it mentioned hazelnuts. They may not have gotten it right. In any case, I appreciate you recreating the salad and I can't wait to give it a try. Take care!
        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Welcome! I'm Kit and The Kittchen is all about my two biggest loves: Food and Travel! Here you can discover delicious and practical everyday recipes, plus travel destinations to feed your wanderlust. Thanks for stopping by!

More about me

Recipes

  • The Best Chicken Chili
  • Brisket Enchiladas 13
    32 Favorite Freezer Meals
  • Easy Recipes for Beginners
  • Buffalo Chicken Dip | Classic buffalo chicken dip served in an edible bread bowl.
    Best Game Day Recipes

Travel

  • Casa Beatnik - A Charming Boutique Hotel in Galicia
  • Kennebunkport Travel Guide | Things to Do in Kennebunkport
  • Nantucket Itinerary for Kids
  • Milwaukee Itinerary for Kids

Home

  • Upgrading Doors on a Budget
  • Cottage-Core Inspired Entryway Design
  • Chicago Balcony Design Reveal
  • Big Plans for Our Back Balcony

Footer

↑ back to top
thekittchen
About
First Time Here?
Contact
Press

Copyright © 2025 The Kittchen. Disclosure and Privacy Policy

  • 76