Winter Farro Hearty Salad (Printable)

Nutty farro combined with roasted veggies and a tangy vinaigrette for a warm, satisfying dish.

# What You’ll Need:

→ Grains

01 - 1 cup dry farro
02 - 3 cups water or vegetable broth
03 - ½ teaspoon salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and diced
05 - 1 small butternut squash, peeled and diced
06 - 1 red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon salt
10 - 1 teaspoon dried thyme or rosemary

→ Salad Add-ins

11 - ½ cup crumbled feta cheese (omit or substitute vegan feta for vegan option)
12 - ⅓ cup dried cranberries or cherries
13 - ¼ cup toasted pumpkin seeds (pepitas)
14 - 2 cups baby kale or baby spinach

→ Vinaigrette

15 - 3 tablespoons extra virgin olive oil
16 - 2 tablespoons apple cider vinegar
17 - 1 tablespoon maple syrup or honey
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper to taste

# How-To Steps:

01 - Set oven temperature to 425°F.
02 - Combine sweet potato, butternut squash, and red onion with olive oil, salt, pepper, and thyme. Arrange evenly on a baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring once halfway through, until tender and browned.
04 - Rinse farro under cold water. In a saucepan, bring farro, water or vegetable broth, and salt to a boil. Reduce heat and simmer uncovered for 25 to 30 minutes until tender. Drain any remaining liquid.
05 - Whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until emulsified.
06 - In a large bowl, combine cooked farro, roasted vegetables, baby kale or spinach, dried cranberries, pumpkin seeds, and feta cheese. Drizzle with vinaigrette and toss gently to combine.
07 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • Its hearty enough to stand alone as dinner but feels light and fresh thanks to the vinaigrette and greens.
  • The roasted vegetables get crispy edges and sweet, caramelized flavor that contrasts beautifully with nutty farro.
  • You can prep the grains and vegetables ahead, then toss everything together when youre ready to eat.
02 -
  • Dont skip stirring the vegetables halfway through roasting or youll end up with some pieces burned and others still pale.
  • Drain the farro well after cooking, even if you used broth, otherwise the salad will be soupy and the vinaigrette wont coat properly.
  • Toss the vinaigrette with the farro while its still warm so the grains absorb more flavor.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat for two to three minutes, shaking the pan often, until they puff up and smell nutty.
  • If your farro is taking longer than 30 minutes to cook, it might be pearled versus semi-pearled, just keep simmering and tasting until its tender with a slight chew.
  • Use vegetable broth instead of water to cook the farro for deeper, savory flavor that makes the whole dish taste richer.

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