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Roasted Acorn Squash and Farro Salad

Roasted Acorn Squash and Farro Salad, topped with chickpeas, shredded parmesan and pumpkin seeds!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch
Cuisine: American
Servings: 2
Calories: 404kcal
Author: Kaylee Pauley


  • 1 Acorn squash
  • coconut oil nonstick spray
  • 2 garlic cloves minced
  • 1 tbsp balsamic vinegar + small drizzle for farro
  • ½ cup farro
  • ¼ cup chickpeas
  • 2 tbsp shredded parmesan cheese
  • 2 tbsp pumpkin seeds
  • 2 tbsp balsamic vinaigrette
  • 4-5 cups organic greens spinach, romaine, arugula


  • Preheat oven to 400 degrees.
  • Cut acorn squash (leave skin) in half, then quarters. Slice into ½” thick slices, lay out on pan and spray with nonstick coconut oil spray.
  • Sprinkle minced garlic over sliced acorn squash and put pan in oven, cook for 15 minutes. Remove, flip squash and cook additional 10 minutes.
  • While Squash is cooking, put farro in small pot, add water, bring to boil and boil 10-12 minutes then drain water. Add small drizzle of Balsamic vinegar to cooked farro for additional flavor.
  • Prep plates with organic greens, add farro, chickpeas, parmesan, pumpkin seeds and dressing, then top with roasted acorn squash. Eat!


Nutrition info may vary depending on dressing used.


Serving: 1g | Calories: 404kcal | Carbohydrates: 70g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 290mg | Fiber: 9g | Sugar: 13g