Caramelized Butternut Squash and Farro Salad
By: Chef Cindy Gilbert
December 04, 2025
Made With:
This divine salad combines nutty farro, peppery arugula, and sweet roasted butternut squash for a beautiful balance of flavors and textures. Accented with McCormick Gourmet™ Collection Ground Saigon Cinnamon for rich depth and adorned with the robust tartness of crumbled goat cheese and a squeeze of lemon, it’s a nourishing dish that highlights the best of fall’s flavors.
This divine salad combines nutty farro, peppery arugula, and sweet roasted butternut squash for a beautiful balance of flavors and textures. Accented with McCormick Gourmet™ Collection Ground Saigon Cinnamon for rich depth and adorned with the robust tartness of crumbled goat cheese and a squeeze of lemon, it’s a nourishing dish that highlights the best of fall’s flavors.
Key products
Instructions
Instructions
- Preheat oven to 425°F. In a large bowl, mix butternut squash, onions, olive oil, cinnamon, salt, paprika, onion powder, thyme, and garlic powder. Spread on large foil-lined rimmed baking sheet.
- Roast until almost tender, about 20 to 25 minutes. Drizzle with maple syrup and mix gently to coat. Return to oven; roast until squash is caramelized on the bottom but retains its shape, about 10 to 15 minutes longer. Remove from oven. Cool completely.
- Meanwhile, for the Pepitas, mix all ingredients in small bowl. Spread evenly on small parchment-lined sheet pan. Roast in oven with squash about 5 minutes, or just until toasted. Set aside until ready to serve.
- White the squash is roasting, mix farro, stock and salt in medium saucepot. Bring to a boil; reduce heat and simmer, covered, 35 minutes. Remove from heat and let stand 10 minutes. Add olive oil and lemon juice tossing to mix well.
- To assemble salad, arrange arugula on large shallow serving platter. Spread farro evenly over top and too with butternut squash. Sprinkle with pepitas and pomegranate arils. Drizzle lightly with an additional squeeze of lemon and top with crumbled goat cheese.
