Farro’d Up and Ready to Go! Farro Salad with Roasted Butternut Squash & Brussels Sprouts

by Tanuja Kulkarni

Need to fuel your body? Here’s a recipe for an ancient grain that is said to have fed the Roman Legions!


I discovered farro a few years ago at al di la Trattoria, a restaurant in Brooklyn, NY. The dish had a distinct nutty flavor with an al dente texture coated in flavorful olive oil. It was warm, comforting, and so delicious. The dish inspired me to explore new grains and to boldly go where I had never gone before…Are you bored of brown rice? Try Farro! It is a great source of slow-digesting, complex carbohydrates, providing a stable workout fuel for your body. No farro? No fear! This is a versatile recipe that works with whatever you have in your pantry and could even serve as a great addition to your Thanksgiving feast. Sharing is caring with this party portion recipe. Enjoy served warm or cold!

Note: This recipe is Friedman taste-tested and approved! (n = 4)


Butternut squash in perfect little cubes
Butternut squash in delicious little cubes

3 lb cubed butternut squash

1.5 lb Brussels sprouts, trimmed and halved (I counted about 55 sprouts)

2 cups pearled farro (or quinoa or bulgur or couscous)

4 cups vegetable broth (or water)

1/3 cup sliced almonds (or walnuts or no nuts)

1/3 heaping cup grated Parmesan (or Pecorino Romano)

Perfectly roasted Brussels sprouts
Perfectly roasted Brussels sprouts

1/3 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tbsp honey

Salt & pepper to taste

3 tbsp extra virgin olive oil (for roasting)


Serves 6 – 8

  • Preheat oven to 375 degrees F.
  • Coat butternut squash and Brussels sprouts with 3 tbsp of extra virgin olive oil
  • Place on baking sheet and top with salt and pepper
  • Roast in the oven for about 30 minutes, or until cooked through. Rotate butternut squash once during cook time. Rotate Brussels sprouts from time to time for even browning.
  • Meanwhile, heat a saucepan over medium heat and add broth and farro. Bring to a boil and reduce to low heat and cover for approximately 30 minutes until the liquid has evaporated.
  • Whisk together balsamic vinegar, olive oil, and honey. Set aside.
  • Combine farro, butternut squash, Brussels sprouts, sliced almonds, and Parmesan in a large bowl.
  • Toss with the balsamic dressing and enjoy!


Tanuja Kulkarni is a 2nd year FPAN/MPH student. In her spare time, she loves the challenge of pulling together recipes with whatever she has in the kitchen, cozying up with her dog and a good book.

The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

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