35-Minute Roasted Pumpkin and Farro Salad – Irresistibly Delicious
A hearty and nutritious salad featuring roasted pumpkin and farro, perfect for a healthy meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 small pumpkin, peeled and cubed
- 1 cup farro
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup feta cheese, crumbled
- 2 cups baby spinach
- 1/4 cup pumpkin seeds
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 200°C (400°F).
- Toss pumpkin cubes with olive oil, honey, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
- Cook farro according to package instructions, then drain and let cool.
- Combine roasted pumpkin, farro, spinach, and feta in a large bowl.
- Sprinkle pumpkin seeds on top and drizzle with balsamic vinegar.
- Toss gently and serve.
Notes
- You can substitute quinoa for farro if preferred.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg