Farro Fall Salad is a hearty and flavorful autumn salad made with chewy farro, roasted butternut squash, crisp apples, dried cranberries, pecans, and fresh greens. A simple maple-Dijon dressing brings the sweet and savory flavors together.
Why This Recipe Works
- Farro adds a hearty, chewy texture and makes the salad satisfying.
- Roasted butternut squash adds warm fall flavor.
- Apples and cranberries provide natural sweetness.
- Pecans add crunch and richness.
- Maple-Dijon dressing complements all the ingredients.
Ingredients
For the Salad
- 1 cup uncooked farro
- 3 cups water or vegetable broth
- 2 cups diced butternut squash
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups mixed greens
- 1 apple, thinly sliced
- ½ cup dried cranberries
- ½ cup pecans, toasted
- ½ cup crumbled feta cheese
- ¼ small red onion, thinly sliced
For the Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
How to Make Farro Fall Salad
1. Cook the Farro
Rinse the farro and add it to a saucepan with water or vegetable broth. Bring to a boil, then reduce the heat and simmer according to the package directions, usually about 25–30 minutes, until tender but still slightly chewy. Drain well and let cool slightly.
2. Roast the Butternut Squash
Preheat the oven to 425°F (220°C). Place the diced squash on a baking sheet and toss with olive oil, thyme, salt, and black pepper.
Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
3. Make the Dressing
Whisk the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper together in a small bowl until well combined.
4. Assemble the Salad
Add the mixed greens, cooked farro, roasted squash, apple slices, dried cranberries, pecans, feta, and red onion to a large bowl.
5. Add the Dressing
Drizzle the maple-Dijon dressing over the salad and toss gently until everything is evenly coated. Serve warm or at room temperature.
Tips for the Best Farro Fall Salad
- Cook farro until tender but still slightly chewy for the best texture.
- Let the roasted squash cool slightly before adding it to the greens.
- Toast the pecans for extra flavor and crunch.
- Use a crisp apple such as Honeycrisp or Granny Smith.
- Add the dressing just before serving to keep the greens fresh.
Final Thoughts
Farro Fall Salad is a delicious combination of hearty grains, roasted vegetables, fresh apples, dried cranberries, and crunchy pecans. With its sweet and savory maple-Dijon dressing, it makes a satisfying lunch, side dish, or beautiful addition to a fall dinner.
