A warm comforting Fall Farro Salad Recipe that’s filled with nutty farro, roasted butternut squash, cranberries, pepita seeds, arugula and a maple dijon dressing. If you’re in need of an epic side dish this holiday season, this farro salad is it!
We served this farro salad with my Honey Mustard Baked Salmon and it was awesome!
Fall Farro Salad Recipe
Autumn is in the air and Thanksgiving is just around the corner. Insert shocked emoji face!!
When I think fall leaving, cooler temperatures and stuffed turkeys; usually squashes pop in my mind too. Lately, Butternut Squash has quickly become one of my favorite holiday side dishes. I love that is has both a savory and sweet side to it’s flavor profile so it is multifaceted in it’s use. Today we are roasting the butternut squash and tossing it with some toasted nutty farro, dry cranberries, spicy arugula, crunchy pepita seeds and a maple dijon dressing. OH MY GOSH!
You’re going to make this salad on repeat all fall long.
What does farro taste like?
Do you rinse farro before cooking?
How do you cook farro?
Ingredients you’ll need for this Recipe:
Here are the ingredients you’ll need to have on hand to make this comforting fall recipe.
- Butternut Squash: for a short cut, sometimes I like to buy the butternut squash precut.
- Olive Oil: To drizzle on the squash before roasting.
- Fresh Thyme: This will add extra flavor to the squash while roasting and to the dressing you’ll make later.
- Farro: This ancient grain packs a punch of nutrients. If you don’t have farro, you could sub it with quinoa, just know that the flavors may be a little different.
- Water: You’ll need to water to cook your farro in.
- Cranberries: Adds a little tart sweetness to this salad,
- Pepita seeds: Great for a little extra crunch, make sure they are roasted but unsalted.
- Fresh Arugula: Add the arugula in right before serving, because it will wilt a little bit when tossed with the warm farro. (you could also use spinach or kale if you’d like)
- Dijon Mustard: The perfect tangy addition to our dressing to tie everything together.
- Maple Syrup: Use a good quality maple syrup, definitely not a Log Cabin, it will change the flavor. Use pure maple syrup.
- Balsamic Vinegar: Adds just a hint of that classic balsamic flavor and pairs great with the butternut squash.
- Garlic: I can’t have a recipe without garlic, it adds so much depth of flavor.
How to make Fall Farro Salad?
- Cook Farro: Rinse dry farro under cold water. Add to a small sauce pan with water. Bring to a boil. Reduce to simmer and cook for 30-40 minutes, or until farro is tender. (mine was done at 30 minutes) Drain any additional water. Add Farro to a large bowl.
- Season Butternut Squash: To a small bowl add butternut squash. Drizzle with olive oil. Season with salt, pepper and 1 teaspoon of fresh thyme. Toss to coat. Spread seasoned squash out on a baking sheet in a single layer.
- Roast Squash: Preheat oven to 425°F. Roast squash for 15 minutes. Remove from oven, toss vegetables and bake an additional 10 minutes. Remove and let rest.
- Make Dressing: To a small bowl add dijon mustard, maple syrup, balsamic vinegar, garlic, 1 teaspoon fresh thyme and salt to taste. Whisk until smooth.
- Assemble Salad: To the bowl with the farro add roasted butternut squash, cranberries, pepita seeds, fresh arugula and maple dijon dressing. Gently toss to combine and coat everything. Serve.
Additional Fall Butternut Squash Recipes you’ll Enjoy:
- Maple Dijon Roasted Butternut Squash Brussel Sprout Salad
- Butternut Squash Chicken Flatbread Pizza
- Creamy Bacon Roasted Butternut Squash Soup
- Harvest Roasted Butternut Squash Quinoa Salad
- Creamy Instant Pot Autumn Squash Soup
- Roasted Butternut Squash Creamy Goat Cheese Pasta
- Harvest Butternut Squash Farro Salad
Fall Farro Salad with Maple Dijon Dressing
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
- Category: Salad
- Method: Mix
- Cuisine: American
- Diet: Vegetarian
Description
A warm comforting Fall Farro Salad Recipe that’s filled with nutty farro, roasted butternut squash, cranberries, pepita seeds, arugula and a maple dijon dressing.
Ingredients
Fall Farro Salad:
- 1 1/2 cups diced butternut squash
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- salt and pepper
- 1 cup dry farro
- 3 cups water
- 1/4 cup dried cranberries
- 2 tablespoons pepita seeds
- 2 cups fresh arugula
Maple Dijon Dressing:
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- salt to taste
- 1 garlic clove, minced
- 1 teaspoon fresh thyme
Instructions
- Cook Farro: Rinse dry farro under cold water. Add to a small sauce pan with water. Bring to a boil. Reduce to simmer and cook for 30-40 minutes, or until farro is tender. (mine was done at 30 minutes) Drain any additional water. Add Farro to a large bowl.
- Season Butternut Squash: To a small bowl add butternut squash. Drizzle with olive oil. Season with salt, pepper and 1 teaspoon of fresh thyme. Toss to coat. Spread seasoned squash out on a baking sheet in a single layer.
- Roast Squash: Preheat oven to 425°F. Roast squash for 15 minutes. Remove from oven, toss vegetables and bake an additional 10 minutes. Remove and let rest.
- Make Dressing: To a small bowl add dijon mustard, maple syrup, balsamic vinegar, garlic, 1 teaspoon fresh thyme and salt to taste. Whisk until smooth.
- Assemble Salad: To the bowl with the farro add roasted butternut squash, cranberries, pepita seeds, fresh arugula and maple dijon dressing. Gently toss to combine and coat everything. Serve.
