Farro Harvest Salad Autumn Flavors

This Farro Harvest Salad is my go-to when crisp air calls for something cozy yet fresh. Nutty farro, hearty roast squash and Brussels, sweet apples, and jewel-toned cranberries get doused in a maple-Dijon dressing for that perfectly balanced bite. Whether you want a fall lunch or a potluck star, this is the salad that delivers comfort and vibrant flavor.

I first threw this salad together for a family gathering after apple picking and everyone wanted seconds. Now I make it every autumn and the colors always impress guests.

Ingredients

• Farro: gives a chewy, nutty base that fills you up. Look for pearled farro for quicker cooking and check bulk bins for freshness.
• Butternut squash: adds natural sweetness and creamy texture. Choose firm squash with deep orange flesh.
• Brussels sprouts: offer hearty crunch and an earthy undertone. Fresh sprouts feel heavy for their size and have tight leaves.
• Olive oil: pulls flavors and helps roast veggies golden. Extra-virgin varieties taste the best, but any good olive oil works for roasting.
• Black pepper: wakes up the whole dish. Grinding fresh makes a world of difference.
• Apple: brings a crisp fruity bite and color. Choose sweet-tart apples like Honeycrisp or Fuji for best contrast.
• Dried cranberries: add tangy sweetness. Look for unsweetened or naturally sweetened options.
• Toasted pecans: give subtle crunch and nutty richness. Toast raw pecans briefly in a dry pan for deeper flavor.
• Goat cheese crumbles: creaminess and tang. Opt for soft, fresh goat cheese or skip for a dairy-free version.
• Extra-virgin olive oil: creates a rich, smooth dressing.
• Apple cider vinegar: sets off the maple and balances sweetness.
• Maple syrup: brings signature autumn warmth.
• Dijon mustard: adds zing and a hint of spice.
• Salt: ties all flavors together, use flaky or kosher salt.
• Freshly ground black pepper: punches up the taste.

Instructions

Preheat and Roast Veggies:

Set your oven to 400 degrees Fahrenheit. Peel and dice butternut squash, trim and halve the Brussels sprouts, and toss with olive oil, salt, and black pepper. Spread everything evenly on a baking sheet. Roast about 25 minutes, stirring halfway, until the squash is caramelized and the sprouts are crisp and golden. Let the vegetables cool just enough so they do not wilt the salad when added later.

Cook the Farro:

While vegetables roast, rinse your farro under cool water until the water runs clear. Bring three cups of water with half a teaspoon salt to a boil in a medium saucepan, then add farro. Reduce to a simmer and cook uncovered for 25 to 30 minutes. You will know it is ready when grains are tender but still pleasantly chewy. Drain any leftover water and set farro aside to cool at room temperature.

Make the Maple Dijon Dressing:

In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and freshly ground black pepper. Whisk vigorously until the dressing turns thick and smooth. Taste and adjust seasoning if you like it tangier or sweeter.

Combine Salad Ingredients:

In a large mixing bowl, add cooled farro, roasted vegetables, diced apple, dried cranberries, and toasted pecans. Pour the dressing over everything, then toss gently so each bite gets coated and flavors meld together.

Finish with Goat Cheese:

If you love creamy tang, gently sprinkle crumbled goat cheese over the salad before serving. Serve immediately at room temperature or chill for a refreshing feel.

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Roasted Brussels sprouts are my absolute favorite addition here. Their crispy edges and nutty notes make the salad tasty and substantial. I remember making this for my mom's birthday picnic and watching everyone gather around the bowl for seconds and thirds.

Storage Tips

Leftovers keep beautifully for up to three days in the fridge. Store the goat cheese separately to prevent sogginess if you want the salad to stay extra fresh. If you plan ahead, roast veggies and cook the farro a day early and assemble just before serving for the best flavor and texture.

Easy Ingredient Swaps

Sweet potatoes or carrots step in nicely for butternut squash, just roast them the same way. Hazelnuts or walnuts offer a rich alternative if you are out of pecans. Swap dried cherries or golden raisins for cranberries for a twist. For vegan salad, skip the goat cheese and add crunchy seeds or more nuts.

Serving Ideas

Serve on a big platter lined with arugula for a festive presentation. Try pairing with grilled chicken, chickpeas, or even leftover turkey for heartier meals. A glass of crisp white wine like Sauvignon Blanc brings out the bright apple notes.

Salad’s Seasonal Roots

Farro is an ancient grain. In Italy it often turns up in warm autumn dishes and market stalls showcase sweet winter squash and apples this time of year. This salad borrows directly from these comforting flavors, updated for modern busy kitchens. Each bite tastes like a walk through a farmers’ market.

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This salad brings together the best flavors and colors of fall in every bite. With easy swaps and make-ahead options, you will want this on repeat all season.

Recipe FAQs

→ How do you cook farro for salads?

Rinse farro, simmer in salted water until tender but chewy, then drain and cool before adding to salads.

→ Can I substitute other vegetables for squash?

Yes, sweet potatoes or carrots work well in place of butternut squash for added variety and color.

→ Is this suitable for a vegan diet?

Omit goat cheese or use a plant-based alternative to keep this dish vegan-friendly.

→ What protein can I add?

Grilled chicken or chickpeas add extra protein and are delicious additions to the salad.

→ What dressing enhances autumn salads?

A maple-Dijon vinaigrette combines tangy, sweet, and savory notes that complement seasonal produce.

→ Can I make this ahead of time?

Yes, prepare components in advance, assemble before serving, and store chilled for up to two days.