Introduction
Fall is the season of warmth, comfort, and vibrant colors. As the leaves turn gold and the air gets crisp, there’s nothing more satisfying than enjoying a nutrient-dense meal that celebrates the flavors of the season. Enter the Fall Harvest Farro Salad with Cranberries — a hearty dish that combines chewy grains, roasted veggies, sweet-tart cranberries, and a maple-Dijon dressing that adds a perfect balance of flavors. This salad is an excellent way to bring the rich tastes of autumn to your table while keeping things light and healthy. Whether you’re looking for a side dish for your Thanksgiving table or a satisfying lunch, this salad fits the bill.
In this article, we’ll walk you through how to make this delicious and colorful salad, from its origins to detailed instructions on how to prepare it, including ingredient variations and answers to frequently asked questions. Let’s dive into this fall-inspired recipe!
What is Fall Harvest Farro Salad with Cranberries?
The Fall Harvest Farro Salad with Cranberries is an autumn-inspired dish that combines the hearty texture of farro with a mix of roasted vegetables, tart cranberries, and a maple-Dijon dressing. Farro, an ancient grain known for its nutty flavor and chewy texture, serves as the base for this salad. The roasted butternut squash (or sweet potato), diced apple, and nuts bring in additional flavors and textures, while the cranberries add a pop of color and tang. Topped with greens like kale, arugula, or spinach, and a sprinkle of crumbled cheese, this salad is a delightful addition to any fall meal.
Origin of the Cranberry Farro Salad
Farro, the main grain in this dish, has been cultivated for thousands of years in the Mediterranean region. It’s often found in traditional Italian and Middle Eastern cuisines. While the combination of farro, roasted vegetables, and cranberries isn’t a traditional recipe in any one culture, it blends many elements of fall harvest dishes. The maple-Dijon dressing is a modern touch, adding sweetness and tang that complements the nutty farro and roasted vegetables perfectly.
Ingredients with Quantity
For the Salad:
- 1 cup uncooked farro (about 3 cups cooked)
- 2 cups butternut squash, cubed (or sweet potato)
- 1 medium apple, diced (Honeycrisp or Pink Lady work well)
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts, toasted
- ¼ cup crumbled feta or goat cheese
- 2 cups baby kale, arugula, or spinach
- 2 tbsp olive oil
- Salt & pepper, to taste
For the Maple-Dijon Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp lemon juice (optional, for brightness)
- Salt & pepper, to taste
Step-by-Step Directions and Preparation Method
1. Cook the Farro:
Start by rinsing the farro under cool water to remove any excess starch. In a medium pot, combine the farro with 3 cups of water and a pinch of salt. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20–25 minutes, or until the farro is tender but still chewy. Once cooked, drain any excess water and let the farro cool slightly.
2. Roast the Vegetables:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash (and diced apple, if you’re adding it) with olive oil, salt, and pepper. Spread the vegetables out in a single layer on a parchment-lined baking sheet. Roast the veggies for 20–25 minutes, flipping them halfway through to ensure they cook evenly. The squash should be golden and tender when done.
3. Make the Maple-Dijon Dressing:
In a small jar or bowl, combine 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, and 1 teaspoon of lemon juice (optional, for added brightness). Season the dressing with salt and pepper to taste. Whisk everything together until the dressing is smooth and well combined.
4. Assemble the Salad:
In a large bowl, combine the cooked farro, roasted butternut squash, diced apples, dried cranberries, toasted pecans or walnuts, and your choice of greens (baby kale, arugula, or spinach). Crumble the feta or goat cheese over the salad, and then pour the maple-Dijon dressing over the top. Toss gently until everything is evenly coated with the dressing.
5. Serve:
Serve the salad warm or at room temperature. If desired, garnish with extra cranberries, nuts, or a drizzle of maple syrup for an added touch of sweetness.
Tips & Variations: Cranberry Farro Salad
- Add Brussels Sprouts or Carrots: For even more fall flavor, try adding roasted Brussels sprouts or carrots. These vegetables will pair beautifully with the sweetness of the squash and cranberries.
- Substitute Farro with Other Grains: If you don’t have farro, you can substitute it with quinoa, bulgur, or brown rice. Each of these grains offers a different texture but still creates a satisfying base for the salad.
- Make It a Heartier Meal: To turn this salad into a main course, consider topping it with grilled chicken, salmon, or tofu. The added protein will make the salad more filling and transform it into a complete meal.
- Meal Prep: This salad keeps well in the refrigerator for 3–4 days, making it a great option for meal prep. Just store the dressing separately and toss everything together when you’re ready to eat.
FAQs About Fall Harvest Farro Salad with Cranberries
1. Can I make Autumn Farro Salad ahead of time?
Yes! The salad can be prepared ahead of time. Just store the salad components separately from the dressing to keep everything fresh. When you’re ready to serve, toss the salad with the dressing.
2. Can I use dried fruit other than cranberries?
Absolutely! You can swap out the dried cranberries for other dried fruits such as raisins, cherries, or apricots. Just make sure to adjust the sweetness level to your taste.
3. How long will leftovers last?
Leftovers of this salad will last 3-4 days in the refrigerator. However, it’s best to store the dressing separately and toss the salad just before eating to keep the greens crisp.
4. Can I make this salad vegan?
Yes, you can make this salad vegan by omitting the feta or goat cheese and substituting a plant-based cheese or simply enjoying it without cheese. You can also add roasted chickpeas or tofu for extra protein.
5. How do I toast the nuts?
To toast the nuts, simply place them in a dry skillet over medium heat. Stir them frequently for 5-7 minutes, or until they are golden brown and fragrant. You can also toast them in the oven at 350°F (175°C) for about 8-10 minutes.
Conclusion: Fall Harvest Farro Salad with Cranberries
The Fall Harvest Farro Salad with Cranberries is the perfect dish to celebrate the flavors of autumn. Its combination of chewy farro, roasted butternut squash, sweet apples, and tart cranberries creates a beautifully balanced meal that is both filling and refreshing. The maple-Dijon dressing adds a lovely touch of sweetness and tang, bringing everything together harmoniously.
This salad is not only a feast for the eyes but also a wholesome addition to your fall meals, whether as a side dish or a complete main course. With its versatility, you can easily make it your own by adding different veggies or proteins. Plus, it’s great for meal prep and makes for a delicious, healthy lunch the next day.
So, whether you’re hosting a fall dinner, preparing for Thanksgiving, or simply looking to enjoy a vibrant salad, this Fall Harvest Farro Salad with Cranberries is sure to delight your taste buds and impress your guests. Enjoy!
Print
Fall Harvest Farro Salad with Cranberries: A Hearty, Colorful, and Nutrient-Packed Recipe for Autumn
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
The Fall Harvest Farro Salad with Cranberries is an autumn-inspired dish that combines the hearty texture of farro with a mix of roasted vegetables, tart cranberries, and a maple-Dijon dressing. Farro, an ancient grain known for its nutty flavor and chewy texture, serves as the base for this salad. The roasted butternut squash (or sweet potato), diced apple, and nuts bring in additional flavors and textures, while the cranberries add a pop of color and tang. Topped with greens like kale, arugula, or spinach, and a sprinkle of crumbled cheese, this salad is a delightful addition to any fall meal.
Ingredients
For the Salad:
1 cup uncooked farro (about 3 cups cooked)
2 cups butternut squash, cubed (or sweet potato)
1 medium apple, diced (Honeycrisp or Pink Lady work well)
½ cup dried cranberries
½ cup chopped pecans or walnuts, toasted
¼ cup crumbled feta or goat cheese
2 cups baby kale, arugula, or spinach
2 tbsp olive oil
Salt & pepper, to taste
For the Maple-Dijon Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp lemon juice (optional, for brightness)
Salt & pepper, to taste
Instructions
Cook the Farro
Rinse farro under cool water.
In a medium pot, combine farro with 3 cups water and a pinch of salt.
Bring to a boil, then reduce heat and simmer until tender but chewy (20–25 minutes).
Drain any excess water and let cool slightly.
Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss cubed butternut squash (and diced apple if you like it roasted) with olive oil, salt, and pepper.
Spread on a parchment-lined sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
Make the Dressing
In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper.
Assemble the Salad
In a large bowl, combine cooked farro, roasted squash (and/or apples), cranberries, nuts, greens, and cheese.
Pour dressing over and toss gently until evenly coated.
Serve
Serve warm or at room temperature.
Garnish with extra cranberries, nuts, or a drizzle of maple syrup if desired.
Notes
This Fall Harvest Farro Salad with Cranberries is a hearty and flavorful dish, perfect as a side or a light lunch. For extra texture and taste, toss in roasted pumpkin seeds or crumbled feta. A drizzle of balsamic glaze before serving adds a lovely sweet-tart finish.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad / Side Dish
- Method: Boiling & Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Autumn Farro Salad, Cranberry Farro Salad, Fall Salad with Farro, Roasted Squash Salad, Maple-Dijon Farro Salad
