Name: Fall Farro Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups farro, uncooked; 4 cups butternut squash or pumpkin, diced; 1 tablespoon olive oil; 1 teaspoon dried sage; 1 teaspoon dried marjoram; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 large apple, cored and diced; 1/3 cup toasted pecans or walnuts, roughly chopped; 1/2 cup dried cranberries; Handful of spinach or arugula; 1/4 cup pepitas; Vegan feta, for topping; 3 tablespoons olive oil (for dressing); 2 tablespoons balsamic vinegar; 1 clove garlic, minced; 1 teaspoon Dijon mustard; 1 tablespoon maple syrup; Salt and freshly ground black pepper, to taste

Why You’ll Love This Recipe

This salad celebrates fall produce with wholesome ingredients and comforting spices. The chewy farro provides a nutty base, while roasted squash and apples bring sweetness. Pepitas, nuts, and dried cranberries add texture and flavor, and the maple-balsamic dressing ties it all together. It’s nutritious, versatile, and just as good the next day ideal for meal prep or holiday menus.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:
1 1/2 cups farro, uncooked
4 cups butternut squash or pumpkin, diced
1 tablespoon olive oil
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1 large apple, cored and diced
1/3 cup toasted pecans or walnuts, roughly chopped
1/2 cup dried cranberries
Handful of spinach or arugula
1/4 cup pepitas
Vegan feta

For the Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced (or finely grated for a smoother texture)
1 teaspoon Dijon mustard
1 tablespoon maple syrup
Salt and freshly ground black pepper, to taste

Directions

Preheat oven to 400°F (200°C).
Toss the diced butternut squash (or pumpkin) with 1 tablespoon olive oil, sage, marjoram, cinnamon, salt, and pepper. Spread onto a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
While the squash roasts, cook the farro according to package instructions until tender but chewy. Drain and set aside to cool slightly.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, garlic, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked farro, roasted squash, diced apple, nuts, dried cranberries, spinach or arugula, pepitas, and vegan feta.
Drizzle with the dressing and toss gently until everything is evenly coated.
Serve warm or chilled.

Servings and timing

This recipe makes 6 servings.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Variations

Add roasted Brussels sprouts or carrots for extra vegetables.
Substitute quinoa, barley, or brown rice for farro if preferred.
Use goat cheese or regular feta instead of vegan feta.
Swap pecans for almonds or hazelnuts.
Add roasted chickpeas for a boost of protein.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the dressing separate and toss just before serving to prevent sogginess. This salad can be enjoyed cold, or lightly warmed in a skillet if you prefer.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the ingredients in advance and store them separately. Assemble with dressing right before serving.

Is farro gluten-free?

No, farro contains gluten. If you need a gluten-free option, use quinoa or brown rice instead.

Can I serve this salad warm?

Absolutely. It tastes delicious both warm and chilled.

What kind of apple works best?

Crisp, slightly tart apples like Honeycrisp or Pink Lady pair beautifully with the sweet and savory flavors.

Do I have to use vegan feta?

No, you can use regular feta, goat cheese, or skip it altogether.

Can I roast the pepitas with spices?

Yes, toasting pepitas with a little olive oil and smoked paprika or cinnamon adds even more flavor.

Can I make this salad nut-free?

Yes, simply omit the pecans or walnuts and add more pepitas for crunch.

What protein can I add to make it a main dish?

Grilled chicken, roasted salmon, or chickpeas work great.

Can I use fresh herbs instead of dried?

Yes, substitute 1 tablespoon fresh sage and marjoram for the dried amounts.

Does this salad keep well for meal prep?

Yes, it holds up nicely in the fridge for a few days. Store dressing separately if you want to keep the greens fresher.

Conclusion

This fall farro salad is a wholesome, vibrant dish filled with the best flavors of the season. Nutty grains, roasted squash, crisp apples, and a sweet-tangy dressing make it hearty yet refreshing. Perfect as a side dish for gatherings or a light, satisfying meal, it’s a recipe you’ll want to enjoy all autumn long.