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Fall Farro Salad

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A hearty and colorful autumn salad featuring nutty farro, roasted squash, crisp apples, dried cranberries, crunchy nuts, and a maple-balsamic dressing. Perfect served warm or chilled as a side or light main dish.

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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. While the squash roasts, cook the farro according to package instructions until tender but chewy. Drain and set aside to cool slightly.
  4. 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.
  5. In a large mixing bowl, combine the cooked farro, roasted squash, diced apple, nuts, dried cranberries, spinach or arugula, pepitas, and vegan feta.
  6. Drizzle with the dressing and toss gently until everything is evenly coated.
  7. Serve warm or chilled.

Notes

Use quinoa, barley, or brown rice instead of farro for a gluten-free option.

Add roasted Brussels sprouts, carrots, or chickpeas for extra nutrition.

Use goat cheese or regular feta if not vegan.

For added crunch, toast pepitas with spices before adding.

Store dressing separately if making ahead to prevent sogginess.

Nutrition

Find it online: https://justsosavory.com/fall-farro-salad/