Tom Borgia’s Warm Squash + Farro Salad

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If your commitment to eating a little lighter in the new year is already losing its appeal, try this Warm Squash + Farro salad from Tom Borgia of State Street Provisions. The hearty (but still veg-heavy) dish features butternut squash seasoned with za’atar (for a touch of Middle Eastern flair), then roasted and stirred together with farro, feta, pine nuts and raisins for a decidedly warmer way to stick to your goals.


Servings: 5


  • 3 pounds butternut squash, peeled and diced
  • 10 tablespoons extra virgin olive oil
  • 2 teaspoons sugar
  • 1 tablespoon za’atar
  • 1 1/2 cups farro
  • 2 cups water
  • 1 1/2 cups apple cider
  • 2 cloves garlic, minced
  • 1 tablespoon sherry vinegar
  • 1 tablespoon chives, very finely sliced
  • 1/4 cup pine nuts
  • 1/4 golden raisins
  • 3 ounces feta
  • salt and pepper, to taste


  1. Preheat oven to 400ºF. In a large mixing bowl, toss the squash with 3 tablespoons extra virgin olive oil, za’atar and salt and pepper, to taste. Then, spread on a large sheet pan and roast for about 8 minutes. Flip the squash and roast for an additional 8 minutes.
  2. Meanwhile, slowly simmer the farro in the water and apple cider with a pinch of salt until tender.
  3. In a small mixing bowl, combine the minced garlic, 7 tablespoons olive oil and sherry vinegar. Spread the pine nuts on a baking sheet and toast at 400ºF for about five minutes. Slice the feta (do not crumble).
  4. While the squash and farro are still warm but not hot, carefully fold all ingredients together in a large mixing bowl trying not to break up feta. Divide evenly into serving bowls. Garnish with a small amount of extra virgin olive oil drizzled over the top as well as a dusting za’atar, mint leaves and watercress.

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