Impulsive Farro Salad with Spaghetti Squash

Farro Salad with Spaghetti Squash

I typically shop for food every day. Not because I believe I get fresher ingredients – though I’m sure I do. Nor because I enjoy it – though I certainly do. I primarily shop every day because having a meal plan, making an ingredient list and sticking to both usually keeps me from buying stuff I don’t need. This method, however, is not without its flaws. I still find myself reaching for ingredients that are not necessarily on my list or in my plan. This is called impulse shopping and it can lead to too many packages of gummi bears squirreled away shamefully in the pantry.

However, not all impulse buys involve processed sugar. Sometimes I ignore the devil on my right shoulder and embrace the angel on my left shoulder. These are the impulse buys that are supposed to make other shoppers look in my cart and envy my healthy lifestyle. Though I’ll admit sometimes I arrive home with a basketful of healthful ingredients that don’t seem to meld into something I can put together for dinner.

Recently – despite my rather charming, old-fashioned habit of scribbling out a list – I returned from the market with an interesting trio of impulse buys: Pomegranate juice (antioxidants), spaghetti squash (a fun way to eat more veggies), and farro (as whole as whole grains get). Now what?

Farro Salad with Spaghetti Squash

Well, my answer to this interesting trio of impulse buys is farro salad. I’ll admit I considered farro soup, but farro-squash soup in pomegranate broth is a little outside of my creative capabilities. So you’ll just have to settle for salad. Farro Salad with Spaghetti Squash and Pomegranate Vinaigrette. A trio of impulse buys that transition nicely from the shopping cart to the salad bowl. GREG



Farro Salad with Spaghetti Squash

Farro and Spaghetti Squash Salad with Pomegranate Vinaigrette 

Print This Recipe Total time Yield 6–8Source The Lemonade CookbookPublished

For a hot side dish alternative, omit the vinaigrette and replace with a pat of butter.

Spaghetti Squash and Farro Salad


  • 1 cup pomegranate juice
  • ¼ cup honey
  • ½ shallot (peeled and minced)
  • 2 clove garlic (peeled and minced)
  • 2 tablespoon red wine vinegar
  • 3 tablespoon freshly squeezed lemon juicw (about 1 lemon)
  • 1 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper (as needed for seasoning)
  • 1 spaghetti squash about 3 pounds, halved lengthwise and seeds removed
  • 2 tablespoon canola oil
  • 1 cup farro
  • ½ cup fresh flat-leaf parsley, chopped
  • ½ cup dried cranberries
  • ¼ cup crumbled feta cheese (about 2 ounces)
  • 1 head baby roamine lettuce (optional)


To prepare the vinaigrette: Pour the pomegranate juice into a small pot and place over medium-low heat. Add the honey and cook until the juice has reduced to ¼ cup and is thick and syrupy, roughly 10 minutes. Set aside to cool.

In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, shallot, garlic, vinegar, lemon juice, and oil; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt; reserve at room temperature until needed. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week. 

To prepare the squash: Preheat the oven to 375°. Drizzle the flesh of the squash halves with oil and season with salt and pepper. Place them, cut sides down, on a baking pan and roast until fork-tender, about 1 hour. Scrape squash with a fork to remove flesh in long strands. Put in a large mixing bowl.

To prepare the farro: Meanwhile bring a 2‑quart pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Add the farro to the bowl of spaghetti squash. Add the parsley and dried cranberries. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. Serve with baby romaine leaves (if using). Crumble the feta on top before serving.