Harvest Farro Grain Salad

Last October, I found myself at the farmers market on a Saturday morning when the air finally felt crisp enough for sweaters, and a vendor handed me this cup of farro to taste. It was warm, nutty, and honest in a way that made me think about autumn differently—not as an ending, but as a season for gathering what's best and combining it thoughtfully. That taste stayed with me, and by evening I'd built this salad around it, roasting vegetables until their edges caramelized, and suddenly my kitchen smelled like the season itself.

I made this for friends during a potluck where everyone brought salads, and I remember being nervous that grain salads get overlooked. But watching people come back for thirds, and hearing someone ask for the recipe while their plate was still half full—that's when I realized this dish has a quiet confidence about it. It doesn't need to be fancy to feel special.

Ingredients

• Farro: This grain is chewy and slightly nutty, holding flavors without falling apart like rice might.
• Vegetable broth or water: Broth adds richness, but water works if that's what you have on hand.
• Sweet potato and butternut squash: They get tender and caramelized, which is where half the flavor in this salad comes from.
• Red onion: Roasting mellows it out, turning it sweet and almost jammy at the edges.
• Apple: A crisp one matters here—something with good acidity and a little snap.
• Dried cranberries: They plump up slightly and add tartness that keeps the salad from feeling heavy.
• Feta cheese: Crumbles across the top and adds a salty, creamy note that ties everything together.
• Pumpkin seeds: Toasted seeds add crunch and an earthy depth that feels intentional.
• Baby spinach: It wilts slightly from the warm farro and vinaigrette, but stays fresh enough to taste alive.
• Apple cider vinegar: This vinegar mirrors the apples in the salad and keeps the whole thing bright.
• Maple syrup: A touch of sweetness balances the vinegar without overwhelming anything else.
• Dijon mustard: It acts as an emulsifier and adds a subtle sharpness that wakes up your palate.

Instructions

Heat your oven:

Get it to 425°F and let it come all the way to temperature—this matters for caramelization.

Prepare the vegetables:

Toss the sweet potato, butternut squash, and red onion wedges with olive oil, salt, and pepper, then spread them on a baking sheet without crowding. They need space to get golden and tender, so don't worry if it feels sparse.

Roast until caramelized:

This takes about 25 to 30 minutes—stir them once halfway through so they brown evenly. You'll know they're done when the edges are dark and the insides are fork-tender.

Cook the farro:

While the vegetables roast, rinse the farro briefly and combine it with vegetable broth in a saucepan. Bring it to a boil, then reduce the heat, cover, and simmer for 20 to 25 minutes until it's tender but still has a slight chew to it.

Make the vinaigrette:

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. It should emulsify slightly and taste balanced—not too sharp, not too sweet.

Combine everything:

In a large bowl, mix the farro with the roasted vegetables, apple, cranberries, feta, pumpkin seeds, and spinach while the farro is still warm. This helps the flavors meld.

Dress and taste:

Pour the vinaigrette over the salad and toss gently but thoroughly. Taste it and adjust the seasoning—you might need a pinch more salt or a squeeze more vinegar depending on your broth and mood.

Serve however feels right:

This salad is delicious warm, at room temperature, or chilled. It actually improves slightly the next day as the flavors settle into each other.

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There's a moment when you pour the warm dressing over the components and watch the spinach wilt just slightly while staying bright—that's when you know this salad understands something about balance. It's hearty enough to be a main course, but elegant enough that you'd feel proud serving it at a table with people who care about what they're eating.

Why This Works in Any Season

The beauty of this salad is that it bends to what's available. In autumn, you get the squash and apple. In spring, try it with roasted asparagus and peas instead, maybe swap the apple for fresh lemon zest. The farro is the anchor—it's what ties everything together and makes you feel full without feeling sluggish. And the vinaigrette is flexible enough to work with whatever vegetables you're drawn to that season.

Storage and Make-Ahead Magic

I often make this salad on Sunday and eat it throughout the week. The farro actually holds up beautifully, and the vegetables taste better cold than hot in some ways—their flavors deepen. Keep the vinaigrette separate if you're storing it, or just dress the whole thing and let it sit in the fridge. The feta won't go anywhere, and the spinach will be softer but not sad.

Variations and Swaps

Once you understand the structure of this salad, it becomes a template for whatever's calling you. Trade the roasted vegetables for grilled eggplant, swap the feta for goat cheese or omit dairy entirely. The pumpkin seeds can become walnuts, pecans, or even sunflower seeds. What matters is keeping the grain, the roasted element, the fresh element, and the dressing—those four things in conversation create the magic.

• Add chickpeas or grilled chicken if you want more protein and heft.
• Use goat cheese instead of feta for a creamier, tangier note.
• Pair this with a glass of dry Riesling or light Pinot Noir if you're feeling celebratory.

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This salad taught me that simple ingredients, treated with care and attention to how they cook, become something that feels generous and nourishing. Make it for yourself first, and then share it when you're ready.

Recipe FAQs

→ What is farro and how is it prepared?

Farro is an ancient whole grain with a chewy texture and nutty flavor. It’s simmered in vegetable broth or water until tender yet firm, typically about 20–25 minutes.

→ Can I substitute the vegetables used in this salad?

Yes, other root vegetables like carrots or parsnips work well roasted, and you can swap pumpkin seeds for walnuts or pecans for different textures.

→ How should the salad be served for best flavor?

The salad is delicious served warm, at room temperature, or chilled. Tossing it just before serving preserves freshness and texture.

→ Is there a way to make this salad vegan?

Omit the feta cheese or substitute with a plant-based alternative to keep the salad vegan-friendly without losing creaminess.

→ What wine pairs well with this autumn grain salad?

Light white wines like dry Riesling or fruit-forward reds like Pinot Noir complement the salad’s sweet and tangy elements beautifully.