Farro Harvest Salad Autumn Flavors (Printable Version)
Nutty farro, roasted veggies, apples, cranberries, and pecans tossed in maple-Dijon vinaigrette for autumn flavor.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup butternut squash, peeled and diced
05 - 1 cup Brussels sprouts, trimmed and halved
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon black pepper
→ Salad Additions
08 - 1 medium apple, diced
09 - 1/3 cup dried cranberries
10 - 1/3 cup toasted pecans, roughly chopped
11 - 1/4 cup crumbled goat cheese
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon pure maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 20–25 minutes, stirring once midway, until tender and caramelized. Allow to cool slightly.
02 - Rinse farro under cold running water. Combine farro, water, and salt in a medium saucepan. Bring to a boil, lower heat, and simmer uncovered for 25–30 minutes until grains are tender with a slight chew. Drain excess liquid and cool to room temperature.
03 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and freshly ground black pepper until emulsified.
04 - In a large mixing bowl, combine cooled farro, roasted vegetables, diced apple, dried cranberries, and toasted pecans. Pour vinaigrette over the mixture and toss gently to coat all ingredients evenly.
05 - Top salad with crumbled goat cheese if desired. Serve at room temperature or chilled.
# Expert Advice:
01 -
- Uses affordable ingredients you probably already have in your pantry
- Perfectly balances comfort food with freshness
- Ready in under an hour for busy weeknights or meal prep
- Naturally vegetarian and easy to make vegan
02 -
- Great source of fiber and plant protein
- Meal-prep superstar holds up well for days
- Beautiful for fall gatherings and holiday feasts
03 -
- Toast your pecans in a dry pan for two or three minutes for extraordinary flavor
- Roast vegetables until deep golden for a sweet and savory punch
- Always use fresh ground pepper for the best brightness
- If you prep ahead, store each part separately in airtight containers for the freshest finish