Pear and Farro Salad with Roasted Delicata Squash

Pear and Farro Salad with Roasted Delicata Squash

Hearty farro, pillowy goat cheese, spiced pecans, and pears are gently tossed in a simple dressing and topped with roasted delicata squash for a warm grain bowl or a beautiful dish for your Thanksgiving table. This seasonal farro salad has a bite of pear in every forkful, thanks to the spiralized pears.

Pear and Farro Salad with Roasted Delicata Squash

We’ve all been there. You order a salad with pears or apples and it’s basically a salad with sliced apples or pears on top. The fruit usually ends up falling to the bottom of your plate or you have to work endlessly to break up the fruit to ensure a bite of sweetness in every forkful. If you’ve been there and you’re ready for the solution, break out your Inspiralizer and spiralize those fruits!

Pear and Farro Salad with Roasted Delicata Squash

Spiralizing fruits on Blade D makes thin, spaghetti like noodles, so when you toss the salad together, the noodles intertwine with the rest of the ingredients, so every time you take a bite, you get a little piece of fruit!

Pear and Farro Salad with Roasted Delicata Squash

A hearty grain like farro is the best for dishes with fruit, in my opinion, because you get the nutty rich flavor of the grain and the crunchy, sweet flavor of fruit. I love farro and I don’t cook with it enough – it’s ideal in soups, casseroles, grain bowls, but also as a family-style salad dish! It displays beautifully for your Thanksgiving table (if you’re still looking for ideas!) and it’s easy to serve. Farro is a strong source of iron and plant-based protein, making this a nutritious dish to provide for your guests!

Like with all of my grains, I always feel safe using Bob’s Red Mill products. The organic farro cooked perfectly to an al dente texture – never mushy, never chewy. I think it’s a testament to the quality of Bob’s, that’s why I love partnering with them – I truly use their products every single day and swear by them!

Pear and Farro Salad with Roasted Delicata Squash

The pecans you’ll want to make all the time – so bookmark this recipe! Not only are the pecans easy and quick to prepare and cook, they make your entire home smell like the holidays, or like you just baked some extravagant cake. I always make extra, put them out in a bowl, and my husband usually devours them in a day or two.

Now, although I really recommend serving this with delicata squash, if you can’t find that squash or you’ve never tried it before and not sure if you’ll like it, you can sub in roasted butternut squash! No matter how you make it, you’ll love this dish – the goat cheese seals the deal!

Pear and Farro Salad with Roasted Delicata Squash

If you make this dish on Thanksgiving, tag #inspiralized so we can see and reshare! Happy holidays – I love this time of year, especially with our two little ones, everything is so magical through their eyes!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Pear and Farro Salad with Roasted Delicata Squash

Watch our videos to learn how to spiralize pears using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Pear and Farro Salad with Roasted Delicata Squash

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 1 cup farro
  • 2 small delicata squashes halved lengthwise, insides scooped out, and sliced into half-inch thick half moons
  • extra virgin olive oil to brush
  • salt and pepper
  • 1.5 tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup raw pecans
  • 1 anjou or bosc pears
  • 1/3-1/2 cup crumbled goat cheese
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • salt and pepper to taste


  • Preheat the oven to 400 degrees and line two baking sheets with parchment paper
  • In a large saucepan, combine the farro with 3 cups of water. Bring to a boil. Once boiling, reduce heat to medium-low and let simmer until the liquid is absorbed and the farro is tender, about 30 minutes.
  • Meanwhile, place the squash on one baking sheet, brush with olive oil and season with salt and pepper. Cook for 20 minutes or until tender, flipping halfway through.
  • While squash bakes, in a medium bowl, whisk together the maple syrup and cinnamon. Add the pecans and toss well to combine. Spread the pecans out on the other prepared baking sheet and season with salt. Bake for 10 minutes and let cool. Break up roughly.
  • Spiralize the pear with Blade D. If the noodles don’t break up easily when tossed, chop roughly first.
  • Whisk together all of the ingredients for the dressing. Set aside.
  • If serving family style: in a large mixing bowl, add the farro, pear noodles, half the baked pecans, and half the goat cheese. Pour over the dressing and toss well to combine. Serve the farro salad with the delicata squash arranged on top and sprinkle with remaining pecans and goat cheese.
  • If serving as a personal salad: in a large mixing bowl, add the farro, pear noodles, baked pecans, and goat cheese. Pour over the dressing and toss well to combine. Divide mixture into bowls and top each with pieces of squash (about 6.)

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Jenna says:
How far in advance can this be made? I really want to make it for Thanksgiving, but don't know if I'll have time that morning! Any suggestions?
Meaghan says:
Hi Jenna! Definitely make it in the same day for best results, but if you do want to make it ahead of time, I recommend not more than 1 day in advance, as the pears will brown and farro gets tough in the refrigerator. If you do make it ahead of time, you can serve it warm - just heat in the oven at 400 degrees for 10-15 minutes, stirring every 5 minutes!
I made this last night, because I didn't want to go the grocery store, I only substituted the farro for quinoa. It was so delicious, omg! I loved every bite.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales


breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬

a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.