Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Hands-on Time
25 Mins
Total Time
1 Hour 35 Mins
Makes 6 to 8 servings

Look for farro, a grain gaining in popularity, in your supermarket, or substitute wild rice. High in fiber, farro's firm texture and nutty flavor pair well with tender, sweet roasted squash and creamy crumbles of cheese.

How to Make It

Step 1

Bring 6 cups salted water to a boil in a Dutch oven over high heat. Add farro, and boil, stirring occasionally, 25 to 30 minutes or until tender. Drain farro, and spread in a single layer in a lightly greased jelly-roll pan. Chill, uncovered, 30 minutes.

Step 2

Meanwhile, preheat oven to 450°. Toss together squash, next 4 ingredients, and 2 Tbsp. olive oil in a large bowl. Spread squash in a single layer in a lightly greased jelly-roll pan, and bake 10 to 15 minutes or just until tender. Cool in pan 30 minutes.

Step 3

Stir together almonds, next 4 ingredients, and remaining 1/4 cup olive oil in a small bowl. Add salt to taste. Let stand 10 minutes.

Step 4

Stir together farro, radicchio, and parsley in a medium bowl. Spoon desired amount of almond vinaigrette over farro; toss to coat. Transfer to a serving platter. Top with roasted squash and, if desired, blue cheese. Serve with remaining vinaigrette.

Ratings & Reviews

PACook's Review

December 02, 2013
Made this for our monthly cooking group last night and everyone loved it. Used a combination of endive and radicchio. As the previous reviewer pointed out, the salad does look great. Would definitely make again.

Fiberpainter's Review

December 01, 2013
I made this for a party, what a wonderful salad! I was able to find farro at my local grocery in the health food aisle (very limited where I live). It was well worth using the nutty grain, looking forward to trying it in other dishes. This salad looks as nice as it tastes!