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