This fall farro salad is a hearty, grain-based bowl that celebrates the season’s best produce: roasted butternut squash, crisp apples, tart dried cranberries, and toasted pecans, all tossed with chewy farro and a bright maple-Dijon vinaigrette. It works as a satisfying vegetarian main or a standout side, and it holds up beautifully for meal prep, making it a practical choice for busy weeks.
Ingredients
- 1 cup (200 g) pearled farro, rinsed
- 3 cups (710 ml) water or vegetable broth
- 1 small butternut squash (about 1 lb / 450 g), peeled, seeded, and cut into ½-inch cubes
- 2 tablespoons (30 ml) olive oil, divided
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 crisp apple (such as Honeycrisp or Fuji), cored and diced
- ½ cup (60 g) dried cranberries
- ½ cup (60 g) pecans, toasted and roughly chopped
- 3 green onions, thinly sliced
- 3 cups (90 g) baby spinach or arugula, roughly chopped
- 3 tablespoons (45 ml) apple cider vinegar
- 1 tablespoon (15 ml) maple syrup
- 1 teaspoon Dijon mustard
- 1 small shallot, minced (about 2 tablespoons)
- ¼ cup (60 ml) extra-virgin olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the rinsed farro and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer until the farro is tender but still chewy, about 25–30 minutes. Drain any excess liquid and set aside to cool slightly.
- While the farro cooks, place the cubed butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil, sprinkle with ¼ teaspoon salt and the black pepper, and toss to coat. Roast for 20–25 minutes, flipping halfway, until the squash is fork-tender and lightly browned at the edges.
- In a small bowl or jar, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced shallot, remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil plus the extra-virgin olive oil. Whisk until emulsified.
- In a large serving bowl, combine the cooked farro, roasted squash, diced apple, dried cranberries, toasted pecans, green onions, and chopped spinach or arugula.
- Pour the dressing over the salad and toss well to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm, at room temperature, or chilled.
Tips
- Use pearled farro for quicker cooking; whole farro takes about 40–50 minutes and needs more liquid. If you only have whole farro, increase the water to 4 cups and simmer longer.
- Toast the pecans in a dry skillet over medium heat for 3–5 minutes, shaking often, until fragrant. Watch them closely—they burn quickly.
- Don’t overcook the farro; it should be tender with a pleasant chew, not mushy. Taste a few grains before draining.
- Make it ahead: The components can be prepared separately up to 2 days in advance and assembled just before serving. The salad will keep well for up to 4 days in the fridge.
Serving Suggestions
Serve this farro salad as a vegetarian main with a side of crusty bread or a simple green soup. As a side, it pairs beautifully with roasted chicken, pork tenderloin, or grilled salmon. It also works well as a potluck or holiday side dish—serve it warm or at room temperature.
Variations
- Swap the squash: Use sweet potato, delicata squash, or pumpkin instead of butternut. Adjust roasting time as needed.
- Change the fruit: Replace the apple with pear or diced persimmon, and use dried cherries or golden raisins instead of cranberries.
- Add protein: Stir in 1 cup (about 150 g) of cooked chickpeas, shredded rotisserie chicken, or crumbled goat cheese for extra staying power.
- Make it vegan: The recipe is already vegan as written—just ensure your Dijon mustard is vegan (most are).
- Different greens: Use kale instead of spinach; massage it with a little olive oil and lemon juice first to soften.
Storage and Reheating
Store leftover salad in an airtight container in the refrigerator for up to 4 days. The flavors meld nicely overnight. To reheat, warm individual portions in the microwave for 1–2 minutes or in a skillet over medium heat with a splash of water or broth. If you prefer a cold salad, eat it straight from the fridge—the dressing may thicken, so add a tiny drizzle of olive oil or lemon juice to revive it. Freezing is not recommended, as the texture of the squash and greens will suffer.
Frequently Asked Questions
Can I use a different grain? Yes—wheat berries, spelt, or barley work well in place of farro. Adjust cooking times and liquid amounts according to the grain package instructions.
Do I need to soak farro before cooking? No, pearled farro does not require soaking. Whole farro benefits from soaking overnight, but it’s not essential if you’re willing to cook it longer.
Can I make this salad ahead of time? Absolutely. You can cook the farro and roast the squash up to 2 days ahead, then assemble the salad when ready to serve. The dressed salad keeps well for up to 4 days in the fridge.
What if I don’t have apple cider vinegar? Use white wine vinegar, red wine vinegar, or lemon juice instead. Each will slightly change the flavor profile but will still be delicious.
Is this salad gluten-free? No, farro is a form of wheat and contains gluten. For a gluten-free version, substitute brown rice, quinoa, or sorghum.
Can I serve this salad warm? Yes, it’s delicious warm, especially right after assembling. If you prefer warm leftovers, reheat gently and add a fresh handful of greens to brighten it up.
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