An Italian vegetarian dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Butternut squash is often on the EWG Dirty Dozen — choose organic if possible. Parsley and spinach (if used) also benefit from organic sourcing due to pesticide concerns.

Ingredients

• 1 cup farro
• 2 cups cubed butternut squash
• 2 tbsp extra-virgin olive oil
• to taste sea salt
• to taste black pepper
• 1/2 cup crumbled feta
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 small red onion, thinly sliced
• 1/4 cup toasted pumpkin seeds

Method

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed squash with 1 tablespoon of olive oil, sea salt, and black pepper.
3. Spread the squash on a baking sheet and roast for 25-30 minutes until tender and golden, turning halfway.
4. While the squash roasts, cook the farro in a pot of boiling salted water per package instructions until tender, about 20 minutes. Drain and set aside.
5. In a large bowl, combine the cooked farro, roasted squash, and crumbled feta.
6. Add the chopped parsley, sliced red onion, and toasted pumpkin seeds to the bowl.
7. In a small bowl, whisk remaining olive oil with lemon juice, a pinch of salt, and pepper.
8. Pour the dressing over the salad and toss gently until well combined. Adjust seasoning if needed.

Notes

• Substitute quinoa for a gluten-free option.
• Prepare the farro and roast the squash in advance for quicker assembly.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.