Winter Farro Warming Salad

I tossed this together on a gray Sunday afternoon when the farmers market had bins overflowing with butternut squash and I needed something filling that wasn't soup. The farro sat in my pantry for months before I finally cracked it open, and now I keep it stocked year-round. There's something grounding about the chew of the grain mixed with caramelized vegetables that makes winter feel less relentless.

I brought this to a potluck once and watched three people go back for seconds before the main course even arrived. One friend called it fancy grain bowl energy, which I think was a compliment. It's become my go-to whenever I need to feed a crowd without spending the whole day in the kitchen.

Ingredients

• Farro: This nutty, chewy grain holds its shape better than rice and soaks up dressing without turning mushy, so don't substitute it with quinoa unless you have to.
• Sweet potato and butternut squash: Roasting them at high heat caramelizes their natural sugars and creates crispy edges that add texture to every bite.
• Red onion: Cut into wedges instead of dicing so they soften and char without disappearing into the salad.
• Feta cheese: The salty, creamy crumbles cut through the sweetness and tie everything together, but vegan feta works just as well if you skip dairy.
• Dried cranberries: They add little bursts of tart sweetness that keep the salad from feeling too savory or one-note.
• Pumpkin seeds: Toasting them for a few minutes brings out their earthy flavor and gives you that satisfying crunch.
• Baby kale or spinach: Kale holds up better if you're making this ahead, but spinach wilts nicely if you're serving it warm.
• Apple cider vinegar: It has a mellow tang that doesn't overpower the maple syrup in the dressing.
• Maple syrup: Just enough to round out the acidity and bring all the flavors into focus without making it sweet.

Instructions

Prep the vegetables:

Preheat your oven to 425°F and toss the sweet potato, squash, and onion wedges with olive oil, salt, pepper, and thyme until everything glistens. Spread them out on a baking sheet in a single layer so they roast instead of steam.

Roast until golden:

Slide the sheet into the oven and roast for 25 to 30 minutes, stirring halfway through so the edges get caramelized and crispy. You'll know they're done when a fork slides through easily and the corners are starting to brown.

Cook the farro:

While the vegetables roast, rinse the farro under cold water and simmer it in broth or water with a pinch of salt for about 25 minutes. It should be tender with a little chew, not crunchy or mushy.

Make the vinaigrette:

Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until it emulsifies into a smooth, tangy dressing.

Toss everything together:

Drain the farro and dump it into a large bowl with the roasted vegetables, greens, cranberries, pumpkin seeds, and feta. Pour the vinaigrette over the top and toss gently until everything is coated and glistening.

Save

I served this to my mom during one of her visits and she asked for the recipe before she even finished her plate. She doesn't usually go for grain salads, but she said the sweetness reminded her of Thanksgiving without the heaviness. It's one of those meals that feels special enough to share but easy enough to make on a Tuesday.

Make It Your Own

Swap in parsnips or carrots if you can't find butternut squash, or toss in a handful of cooked chickpeas if you want more protein. I've also stirred in leftover roasted chicken when I needed to stretch it into a full dinner, and it worked beautifully. This recipe is forgiving, so follow your instincts and use what you have.

Serving and Storage

Serve it warm straight from the bowl or let it cool to room temperature for a more traditional grain salad vibe. Leftovers keep in the fridge for up to four days and actually taste better the next day once the farro absorbs all the dressing. I've eaten it cold for lunch, reheated it gently, and even scooped it onto toast with a fried egg on top.

What to Pair It With

This holds its own as a main dish, but it also works as a side next to roasted chicken, grilled salmon, or a simple white bean stew. A crisp Sauvignon Blanc or a light Pinot Grigio cuts through the richness without competing with the maple vinaigrette.

• If you're serving it for a crowd, double the batch because it disappears faster than you'd think.
• For a vegan version, skip the feta or use a plant-based crumble and swap honey for maple syrup.
• Toast the pumpkin seeds in a dry skillet for two minutes to unlock their full nutty flavor.

Save

This is the kind of dish that makes winter feel a little warmer, a little less gray. I hope it becomes a staple in your kitchen the way it has in mine.

Recipe FAQs

→ How do you cook farro for the salad?

Rinse farro under cold water, then simmer in water or vegetable broth with a pinch of salt for 25–30 minutes until tender. Drain excess liquid before using.

→ Can the roasted vegetables be substituted?

Yes, other root vegetables like parsnips or carrots can replace sweet potato and butternut squash, maintaining similar roasting times for tenderness.

→ Is there a way to make the dish fully vegan?

Omit feta or use a plant-based feta alternative and ensure maple syrup is used instead of honey in the vinaigrette.

→ What is the best way to store leftovers?

Refrigerate in an airtight container for up to 3 days. The salad can be enjoyed cold or gently warmed before serving.

→ How can extra protein be added to this dish?

Adding cooked chickpeas or grilled chicken enhances protein content and complements the existing flavors well.