Winter Farro Hearty Salad

One January evening, I opened the fridge to find half a butternut squash and a lonely sweet potato staring back at me. The wind was rattling the windows, and I craved something warm and filling that wasn't soup. I remembered a bag of farro in the pantry and decided to roast everything together, tossing it with greens and a quick vinaigrette.

I served this to friends during a snowstorm, and we ate it straight from the bowl while sitting on the floor by the fireplace. Someone said it tasted like comfort with a crunch, and the name stuck in my head. Now I make it every time the temperature drops and I need something that feels like a hug in a bowl.

Ingredients

• Farro: This ancient grain has a chewy texture and nutty flavor that holds up beautifully when tossed with warm vegetables and dressing. Rinse it well before cooking to remove any debris.
• Sweet potato and butternut squash: Roasting these at high heat brings out their natural sugars and creates caramelized edges. Cut them into similar-sized pieces so they cook evenly.
• Red onion: The wedges soften and char slightly in the oven, adding a mild sweetness and beautiful color to the salad.
• Olive oil: Used both for roasting and in the vinaigrette, it ties all the flavors together with rich, fruity notes.
• Dried thyme or rosemary: A small amount of dried herbs adds earthy warmth without overpowering the vegetables.
• Feta cheese: Creamy, tangy, and salty, it melts slightly when tossed with warm farro. Use vegan feta or skip it entirely for a plant-based version.
• Dried cranberries: Their tart sweetness balances the savory roasted vegetables and adds little bursts of flavor in every bite.
• Pumpkin seeds: Toasting them for a few minutes in a dry skillet brings out their nutty flavor and adds a satisfying crunch.
• Baby kale or spinach: The greens wilt slightly from the warmth of the farro and vegetables, softening just enough while keeping a bit of texture.
• Apple cider vinegar: Its bright acidity cuts through the richness of the olive oil and cheese, waking up all the other flavors.
• Maple syrup: A touch of sweetness in the vinaigrette balances the tangy vinegar and brings everything into harmony.
• Dijon mustard: It helps emulsify the vinaigrette and adds a subtle sharpness that makes the dressing cling to every grain and leaf.

Instructions

Prep the oven and vegetables:

Heat your oven to 425°F and toss the diced sweet potato, squash, and onion wedges with olive oil, salt, pepper, and thyme. Spread them in a single layer on a baking sheet so they roast evenly and develop those crispy, golden edges.

Roast until tender:

Slide the pan into the oven and roast for 25 to 30 minutes, stirring halfway through. You want the vegetables soft inside and caramelized on the outside, with some charred bits for extra flavor.

Cook the farro:

While the vegetables roast, rinse the farro and combine it with water or broth and a pinch of salt in a saucepan. Bring it to a boil, then lower the heat and let it simmer uncovered until the grains are tender and chewy, about 25 to 30 minutes.

Make the vinaigrette:

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until smooth and emulsified. Taste it and adjust the salt and pepper as needed.

Assemble the salad:

In a large bowl, combine the drained farro, roasted vegetables, greens, cranberries, pumpkin seeds, and feta. Drizzle the vinaigrette over everything and toss gently until every ingredient is coated and glistening.

Serve:

Enjoy it warm right away, or let it cool to room temperature. Either way, the flavors meld beautifully and the textures stay interesting.

Save

I brought this to a potluck once, worried it would seem too simple next to all the fancy casseroles. By the end of the night, the bowl was scraped clean and three people asked for the recipe. It reminded me that the best food doesnt have to be complicated, it just has to taste like care.

Make It Your Own

Swap the butternut squash for peeled carrots or parsnips if thats what you have on hand. The key is using vegetables that caramelize well and hold their shape after roasting. If you want extra protein, toss in a can of drained chickpeas or some shredded rotisserie chicken before serving.

Storage and Reheating

This salad keeps well in the fridge for up to three days in an airtight container. The farro absorbs some of the vinaigrette as it sits, so you might want to drizzle a little extra olive oil and vinegar over it before serving. You can eat it cold, at room temperature, or gently warmed in a skillet.

Pairing and Serving Ideas

Serve this alongside roasted chicken or grilled salmon for a complete meal, or enjoy it on its own with a thick slice of crusty bread. It also works beautifully as a packed lunch, the flavors actually improve after a few hours in the fridge.

• Add a handful of toasted walnuts or pecans for extra crunch and richness.
• Try crumbled goat cheese instead of feta for a creamier, tangier finish.
• Finish each bowl with a drizzle of balsamic glaze for a hint of sweetness and acidity.

Save

This dish has become my winter ritual, a way to slow down and fill the kitchen with warmth when the days are short and cold. I hope it brings you the same kind of comfort it always brings me.

Recipe FAQs

→ How should I cook farro for best texture?

Simmer farro in water or broth for 25–30 minutes until tender but still chewy, then drain excess liquid.

→ Can I substitute the roasted vegetables?

Yes, swap in root vegetables like parsnips or carrots for a different seasonal twist.

→ Is it possible to make this dish vegan?

Use vegan feta or omit cheese entirely to keep flavors vibrant while maintaining plant-based options.

→ What dressing ingredients create the vinaigrette?

A blend of apple cider vinegar, extra virgin olive oil, maple syrup or honey, Dijon mustard, salt, and pepper balances acidity and sweetness.

→ How can I add more protein to this dish?

Toss in cooked chickpeas or grilled chicken for an extra protein boost.