Rooster, Farro and Roasted Butternut Squash Salad

I simply needed to sneak this Rooster, Farro and Roasted Butternut Squash Salad in earlier than spring arrives! It’s one of the best Fall/Winter full meal salad on my weblog…thus far anyway. I imply…simply have a look…..
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The colorful Chicken, Farro and Roasted Butternut Squash Salad in black bowl with gold serving utensils


What’s within the Rooster, Farro and Roasted Butternut Squash Salad?

Nicely, I may be stating the apparent, however there’s hen, farro, and roasted butternut squash, however that’s not all, there’s additionally hearty chopped romaine lettuce, dried cranberries, salty roasted Brussels sprouts, and uncooked pecans. This salad is loaded with wholesome fall and winter greens, greens, protein and wholesome fat. It’s superb if I do say so myself. 


Should you aren’t acquainted with farro, let me make an introduction. Farro is an historical wheat grain that’s excessive in protein, fiber and vitamins like magnesium and iron. Farro is as straightforward to cook dinner as rice and has a scrumptious nutty taste which works fantastically with all the opposite substances on this salad. It may be discovered close to the rice in most grocery shops.

A black bowl filled with Chicken, Farro and Roasted Butternut Squash Salad garnished with pecans


You should buy pre-cut butternut squash in lots of grocery shops today. My recommendation on this? Be sure it’s contemporary. Really feel it by the bag to ensure it’s not mushy or slimy and examine the date it was packaged. If it’s agency and contemporary and brightly coloured, go for it! But when it’s something lower than that, go for doing it your self. So working with butternut squash could be tough, except you’ve got the suitable instruments. You want a good sharp knife (my favourite) and a “Y” peeler (affiliate hyperlinks). With these two instruments peeling and reducing a butternut squash is a chunk of cake!

The Rooster: 

Preserve this salad easy through the use of retailer purchased rotisserie hen or if you want, use leftover roasted hen that you just make your self (that’s what I did).

The Dressing: 

This dressing is absolutely easy to make and solely takes a few minute to place collectively. It’s made with good high quality olive oil, aged balsamic vinegar,  and only a trace of Dijon mustard. So wealthy and barely candy, it’s the right praise to the roasted greens and savory hen. 

Chicken, Farro and Roasted Butternut Squash Salad in black bowl with blue and white dish towel and bottle of vinaigrette in the background

Love Full Meal Salads and Want Extra Recipes? 

Attempt my Rooster, Rice and Feta Salad!

What you want: In case you are peeling and reducing your individual butternut squash you’ll need a good sharp knife (my favourite) and a “Y” peeler (affiliate hyperlinks). With these two instruments peeling and reducing a butternut squash is a cinch! For roasting butternut squash I really like a rimmed cookie sheet lined with unbleached parchment paper or a massive forged iron skillet.

A scrumptious full meal salad!


dinner, lunch, Salad



Key phrase:

full meal salad, farro salad, roasted butternut squash salad

Servings: 4 servings

For Salad:

  • 3
    butternut squash, peeled and reduce into 1/2″ cubes
  • 2
    brussels sprouts, quartered
  • 2-3
    good high quality additional virgin olive oil
  • Sea salt and freshly floor pepper to style
  • 3/4
    farro, cooked to bundle directions
  • 2
    diced hen (rotisserie or selfmade roast hen)
  • 1/2
    dried cranberries
  • 1/2
    uncooked pecans. chopped
  • 4
    romaine lettuce, chopped

Balsamic French dressing:

  • 1/3
    good high quality additional virgin olive oil
  • 2
    good high quality balsamic vinegar
  • 1
    Dijon mustard
  • Sea salt and freshly floor pepper to style

For Salad:

  1. Preheat oven to 425 levels. Place oven rack in heart place.

  2. Peel and cube butternut squash into 1/2 cubes. If utilizing pre-diced butternut, simply make certain to chop them to 1/2″ cubes as nicely.

  3. Place ready butternut squash onto parchment lined rimmed cookie sheet or into a big forged iron pan. Drizzle with 1-1 1/2 T olive oil and toss with sea salt and freshly floor black pepper. Place in oven and set timer for 25 minutes.

  4. Quarter Brussels sprouts and place in a bowl. Drizzle with olive oil and toss with sea salt and pepper to style. Put aside (you will add them to the butternut squash when the timer goes off)

  5. Place a small pot of salted water on range, convey to a boil. Add farro and switch all the way down to a simmer. When farro is tender (often 15-20 minutes) pressure and rise with chilly water. put aside/

  6. When timer goes off, add Brussels to butternut squash and cook dinner for 20 extra minutes. Take away from oven and permit to chill.

  7. Cube hen, chop pecans and romaine. Make dressing.

For dressing:

  1. Place all substances in a small container and whisk till emulsified.

Put the salad collectively:

  1. Place greens on platter or in bowl. Add hen, cooled roasted veggies, cranberries, farro and pecans. Costume to your liking and toss. Sprinkle with sea salt and pepper if wanted. Serve!





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