Gochujang Roasted Butternut Squash Apple Farro Salad
This gochujang roasted butternut squash apple farro salad is so flavorful and delicious. It’s the perfect fall salad that is spicy, savory, sweet, and tangy. This salad is filling and loaded with nourishing, seasonal ingredients.
I love gochujang and when you combine it with the butternut squash, the flavors are amazing. It adds another depth of flavor to the farro salad that is so warming and cozy. The apples, cranberries, and dressing balances out the spice. It’s one of my new favorite fall salads.
The farro makes this salad filling and adds a nice chewy and nutty texture to it. Feel free to use whatever nuts or seeds you have on hand. I used pecans because I love the buttery taste it adds to the salad. Everything together is delicious!
If you make this gochujang roasted butternut squash apple farro salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Gochujang Roasted Butternut Squash Apple Farro Salad
Ingredients
roasted butternut squash
- 5 cups chopped butternut squash
- 2 Tbsp extra virgin olive oil
- 2 Tbsp gochujang paste
- 1 Tbsp pure maple syrup
- 1 Tbsp soy sauce
- salt and pepper
salad
- 2-3 handfuls leafy greens (I used a spring mix)
- 1 1/4 cup farro, uncooked (I used the quick cooking kind from Trader Joe’s)
- 1 cup diced apples
- 1/3 cup dried cranberries
- 1/2 cup chopped pecans
- 1/3-1/2 cup vegan parmesan
dressing
- 2 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 Tbsp pure maple syrup
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Place butternut squash on the lined baking sheet.
- In a small bowl, make the sauce for the butternut squash. Add the oil, gochujang paste, maple syrup, and soy sauce to the bowl. Stir until well combined. Pour over the butternut squash and stir until squash is even coated in the sauce. Sprinkle salt and pepper on top. Roast in the oven for 30-40 minutes or until tender, stirring halfway through.
- While butternut squash is roasting, cook the farro according to the package’s instructions. I used Trader Joe’s quick cooking farro that is done is 12 minutes. Drain farro and set aside until ready to assemble the salad.
- Make the dressing by adding the olive oil, apple cider vinegar, dijon mustard, maple syrup, sea salt, and pepper to a small bowl or liquid measuring cup. Whisk until well combined.
- Once butternut squash and farro are done, assemble the salad. Add the greens, cooked farro, butternut squash, apples, cranberries, pecans, and vegan parmesan to a large bowl. Pour dressing over the top and toss salad until everything is evenly combined. Generously sprinkle some salt on top and toss again. Taste and adjust seasonings if needed. Enjoy!
