Winter squash and farro salad

A fabulous meal in itself, or a lovely accompaniment to roast pork. Any leftovers are great the next day, too.

  • Vegetarian


1.2kg essential Waitrose butternut squash, deseeded and chopped into 3cm pieces

1 red onion, quartered

2 essential Waitrose cox apples, unpeeled, cored and quartered

1 tbsp essential Waitrose honey

½ x 20g pack rosemary, leaves roughly chopped

½ x 20g pack sage, leaves roughly chopped

4 bay leaves

4 tbsp essential Waitrose olive oil

150g quick-cook farro dicocco

200g baby spinach

1 tbsp essential Waitrose white wine vinegar

1 tsp maple syrup

2 tsp essential Waitrose english mustard

1 garlic clove, finely chopped


1. Preheat the oven to 200˚C, gas mark 6. Toss the squash, onion and apples with the honey, herbs and 2 tbsp olive oil; season. Spread in an even layer on a large roasting tray and bake for 30-40 minutes, turning halfway, until soft and slightly golden.

2. Meanwhile, cook the farro according to pack instructions until al dente. Drain well and keep warm. Toss the spinach through the warm roasted vegetables to wilt slightly, then stir through the farro. Whisk together the vinegar, maple syrup, mustard, garlic and remaining 2 tbsp olive oil, then toss through the salad before serving.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour

Nutritional Info

Typical values per serving:

Energy 1,309kJ
Fat 10.7g
Saturated Fat 1.6g
Carbohydrate 46.6g
Sugars 19g
Protein 7.1g
Salt 0.4g
Fibre 6.4g

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Sun Feb 01 13:55:00 GMT 2015.