Farro Beet Salad

Beet Butternut Squash Salad With Apple Maple Vinaigrette


This Salad is the perfect combination of fall flavors. Farro, goat cheese, squash, beets, and spicy arugula makes this butternut squash beet salad a fall favorite.


  1. Preheat oven to 400 degrees
  2. Wash and cut squash and beets and season with thyme, salt and pepper. Line baking sheet with parchment paper and bake for 35-40 minutes
  3. While the butternut squash and beets are baking, cook your barley according to package directions.
  4. While the barley is cooking, mix the ingredients for your dressing in a covered mason jar and shake to combine.
  5. Mix the arugula and barley for your salad base, and top with baked butternut squash and beets. Add goat cheese crumbles, dressing and mix well. Enjoy!

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