This post is sponsored by Ocean Spray. All opinions are my own.
My family’s Thanksgiving menu is practically carved in stone. Apart from a sweet potato gratin that quietly joined the lineup a few years ago (a change my mother still finds odd), our table always includes roast turkey, mashed potatoes, stuffing, sautéed green beans, sweet potato casserole with marshmallows, gravy, and cranberry sauce. Yes, we still serve canned Ocean Spray® Cranberry Sauce — both jellied and whole berry. I once tried making cranberry sauce from scratch and nearly caused a revolt, so canned it is. Tradition wins.
While my family’s menu never changes, my friend Annie’s family throws a different potluck each year. It’s my annual mission to bring something memorable. Years ago I introduced them to my Sweet Potato Gratin with Pancetta, Parmesan, and Sage, which instantly made Annie the holiday superstar in her clan. Ever since, I’ve felt pressure to deliver something equally exciting for their T-Day table.
When inspiration ran low this year, I was lucky enough to visit Ocean Spray’s cranberry bog. Wading through a sea of cranberries was as thrilling as it sounds, and I picked up several creative ideas from the on-site CranMas—cranberry-farming grandmothers who generously shared their tips and flavor pairings. One CranMa raved about butternut squash with cranberries, which appealed to my love of sweet-and-savory dishes. After testing a few variations, the standout was this Fall Farro Salad with Butternut Squash, Walnuts, and Cranberries.
This salad is a favorite for many reasons. It celebrates fall flavors—nutty, chewy farro provides a satisfying base for cinnamon-scented roasted butternut squash, tart-sweet Ocean Spray® Craisins® Dried Cranberries, crunchy walnuts, and bright scallions. The lemon dressing is lively and just lightly sweetened with maple syrup; a splash of soy sauce adds a subtle umami depth. The result is hearty but refreshingly light, a nice counterpoint to heavier Thanksgiving sides.
It’s also incredibly easy to make. Roast cubed butternut squash, simmer a few cups of farro, whisk together a simple dressing, then toss everything with nuts and Craisins®. The salad can be prepared ahead of time, which is a huge advantage on a busy holiday. In fact, it often tastes best after a day in the fridge, once the flavors have mingled and mellowed.
A few quick notes: to make this gluten-free, swap brown rice for farro and use tamari instead of soy sauce. If butternut squash isn’t your thing, roasted sweet potatoes work beautifully. Any nuts on hand—pecans or almonds, for example—will do. The salad doesn’t need cheese, but a light crumble of goat cheese or feta can be a welcome addition for those who enjoy it.
I hope this Fall Farro Salad becomes a staple on your holiday table. If you need last-minute ideas, Ocean Spray has plenty of inspiration and resources to help make Thanksgiving easier and more delicious.
Fall Farro Salad with Butternut Squash, Walnuts and Cranberries: (Serves 6–8 as a side)
Ingredients:
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups)
2½ tablespoons extra-virgin olive oil
½ teaspoon ground cinnamon
Kosher salt
1 pinch cayenne pepper
1½ cups pearled or semi-pearled farro
Juice of 1½ lemons
2 teaspoons low-sodium soy sauce (or tamari for gluten-free)
2 teaspoons pure maple syrup
½ cup coarsely chopped walnuts (or pecans/almonds)
1/3 cup Ocean Spray® Craisins® Dried Cranberries
3 scallions, thinly sliced
Freshly ground pepper
Instructions:
– Preheat the oven to 425°F and line a baking sheet with parchment.
– In a bowl, toss the butternut squash cubes with 1½ tablespoons olive oil, cinnamon, a generous pinch of kosher salt, and a small pinch of cayenne. Spread the cubes on the baking sheet with a bit of space between them.
– Roast for 35–40 minutes, turning once halfway through, until the squash is tender and lightly browned. Set aside to cool slightly.
– While the squash roasts, cook the farro according to package instructions.
– In a large bowl, whisk the remaining tablespoon of olive oil with lemon juice, soy sauce, and maple syrup. Add the cooked farro and toss to coat.
– Gently fold in the roasted butternut squash, walnuts, Craisins®, and scallions. Season with freshly ground pepper and more salt if needed.
– Serve warm or at room temperature. If you love lemon, squeeze a bit more on top before serving for extra brightness.
This is a sponsored conversation written by the author on behalf of Ocean Spray®. The opinions and text are my own.