Harvest Farro Grain Salad (Printable)
A wholesome autumn salad with farro, roasted vegetables, sweet apples, and a tangy dressing for balanced flavors.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups vegetable broth or water
→ Roasted Vegetables
03 - 1 medium sweet potato, peeled and diced
04 - 1 cup butternut squash, peeled and diced
05 - 1 red onion, cut into wedges
06 - 2 tablespoons olive oil
07 - Salt and black pepper, to taste
→ Fresh Ingredients
08 - 1 medium apple, cored and diced
09 - 1/3 cup dried cranberries
10 - 1/3 cup crumbled feta cheese
11 - 1/4 cup toasted pumpkin seeds (pepitas)
12 - 2 cups baby spinach, roughly chopped
→ Vinaigrette
13 - 3 tablespoons olive oil
14 - 1 tablespoon apple cider vinegar
15 - 2 teaspoons maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - Toss sweet potato, butternut squash, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, stirring once, until tender and caramelized.
03 - Rinse farro under cold water. Combine with vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes until tender but still chewy. Drain excess liquid and allow to cool slightly.
04 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
05 - In a large bowl, combine cooked farro, roasted vegetables, apple, dried cranberries, feta cheese, pumpkin seeds, and chopped spinach.
06 - Pour vinaigrette over the salad and toss thoroughly to combine. Adjust seasoning to taste.
07 - Serve warm, at room temperature, or chilled according to preference.
# Expert Advice:
01 -
- It tastes like comfort but feels light enough to make you want seconds.
- Everything can be prepped ahead, which means dinner practically makes itself.
- The warm-then-cool transformation means it works for a weeknight dinner or a next-day lunch.
02 -
- Drain the farro well after cooking—too much liquid left behind makes the salad soggy and dilutes the vinaigrette.
- Toss everything while the farro is still warm, which helps it absorb the flavors instead of staying neutral and separate.
03 -
- Toast your pumpkin seeds yourself if you can—they're cheaper, fresher, and you control the salt.
- Don't skip the mustard in the vinaigrette; it's what makes the whole thing come together and taste intentional.