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


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.



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


  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.

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