Warm Fall Farro Salad with Maple Dijon Dressing

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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!

a bowl filled with farro salad with butternut squash

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. 

roasted butternut squash on a pan

What does farro taste like?

Farro kinda looks like a lighter brown rice that is a little “thicker.”  Even though it looks like rice it has a much more complex taste than rice, it almost has a nutty taste with undertones of oats and barley. 

Do you rinse farro before cooking?

Yes, place your farro in a fine mesh strainer and rinse under cool water before cooking on the stove.
 
how to make fall farro salad
 
side photo of a bowl filled with fall farro salad and a spoon

How do you cook farro?

Add rinsed farro to a saucepan with water. Bring to a boil, and then reduce to medium-low heat to simmer the farro. Simmer for 30 to 40 minutes, until the farro is tender. Drain any additional water from the farro and serve.

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.

pouring dressing into a bowl with farro and arugula

How to make Fall Farro Salad?

  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.

close up of a bowl filled with farro salad

Additional Fall Butternut Squash Recipes you’ll Enjoy:

hand holding a bowl filled with farro salad
 
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hand holding a bowl filled with farro salad

Fall Farro Salad with Maple Dijon Dressing

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 1 hour
  • total_time Total Time: 1 hour 10 minutes
  • yield Yield: 6-8 1x
  • category Category: Salad
  • method Method: Mix
  • cuisine 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.

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Keywords: farro salad, farro salad recipe, fall farro salad, autumn farro salad, how to cook farro, roasted butternut squash, oven roasted butternut squash, butternut squash recipe,

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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