Roasted Butternut Squash + Goat’s Cheese Farro Salad with Lemon Garlic Chicken Recipe

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Roasted Butternut Squash + Goat's Cheese Farro Salad with Lemon Garlic Chicken
Serves 4
Make this Roasted Butternut Squash and Goat Cheese Farro Salad for a healthy, delicious dinner that’s made with whole grains and tons of veggies!
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Prep Time
15 min
Cook Time
35 min
Total Time
1 hr
Prep Time
15 min
Cook Time
35 min
Total Time
1 hr
471 calories
67 g
18 g
15 g
23 g
4 g
437 g
1190 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 471
Calories from Fat 131
% Daily Value *
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 18mg
Sodium 1190mg
Total Carbohydrates 67g
Dietary Fiber 7g
Sugars 5g
Protein 23g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 large butternut squash, peeled and chopped into bite-sized pieces
  2. 1 small yellow onion, diced
  3. 2 + 2 tablespoons EVOO, divided
  4. 1 + 1 tablespoons garlic (divided), minced
  5. 1.5 cups farro, rinsed
  6. 4 cups chicken/vegetable broth
  7. 4 large chicken wings
  8. handful of kale, chopped
  9. 1 15 oz. can of garbanzo beans, drained and rinsed.
  10. salt and pepper to taste
  11. garlic salt, to taste
  12. 2 teaspoons italian seasoning
  13. 1-2 tablespoons lemon juice
  14. 1/2 cup goat cheese crumbles
  1. Begin by preheating oven to 375ºF. Then, in a medium-sized pot, bring farro and chicken broth to a rolling boil. Cover and turn to low, let boil for about 15 minutes. *NOTE: the liquid did not fully evaporate, but I wanted my farro to be al dante, so boil yours longer if you like it chewier.
  2. Next, prep veggies by slicing butternut squash in half, removing seeds from the middle and peeling the skin. Then dice into bite-sized pieces using a sharp knife. Dice a small yellow onion.
  3. Line a baking sheet with tin foil and drizzle on about 1-2 tablespoons of EVOO. Place butternut squash and onions on baking sheet and toss in EVOO. Season with salt and pepper and a tablespoon of minced garlic.
  4. Prep chicken wings by lining another pan with tin foil and spray with non-stick cooking spray. Place on 4 chicken wings and season with salt, pepper, and garlic salt to taste. Squeeze on lemon juice.
  5. Place chicken and veggies in the oven at the same time. Cook veggies for about 25 minutes and chicken for about 35 minutes.
  6. Once the veggies are cooked, set aside.
  7. In a large sauce pan, heat 1-2 tablespoons of EVOO. Then, add in chopped kale, garbanzo beans, and a tablespoon of minced garlic. Season with salt, pepper, and italian seasoning. Sauté for a few minutes or until your kale is at its desired texture.
  8. Finally, add in roasted veggies, cooked farro, and another gulp of EVOO, and mix. Sprinkle on goat cheese to the top (generously...because why not!?). Serve with baked Lemon Garlic Chicken.
Adapted from Fit Foodie Finds
Adapted from Fit Foodie Finds
Outlaw Fitness
Farro Salad

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