Winter Farro Warming Salad (Printable)

Nutty farro paired with roasted winter vegetables and tangy dressing for a hearty, warming dish.

# What You’ll Need:

→ Grains

01 - 1 cup dry farro
02 - 3 cups water or vegetable broth
03 - 1/2 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 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 1 teaspoon dried thyme or rosemary

→ Salad Add-ins

11 - 1/2 cup crumbled feta cheese (omit or substitute vegan feta to make vegan)
12 - 1/3 cup dried cranberries or dried cherries
13 - 1/4 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 - Preheat the oven to 425°F.
02 - In a bowl, toss the sweet potato, butternut squash, and red onion with 2 tablespoons olive oil, salt, pepper, and dried thyme or rosemary. Spread evenly on a baking sheet.
03 - Roast the vegetables for 25 to 30 minutes, stirring halfway through, until they are tender and golden.
04 - Rinse farro under cold water. Combine farro, water or vegetable broth, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat to simmer uncovered for 25 to 30 minutes until farro is tender. Drain any excess liquid.
05 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until well emulsified.
06 - In a large bowl, combine cooked farro, roasted vegetables, baby kale or spinach, dried cranberries or cherries, toasted pumpkin seeds, and crumbled feta cheese. Pour the vinaigrette over the mixture and toss gently to combine.
07 - Serve the salad warm or at room temperature.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for days, getting even better as the flavors soak into the farro.
  • The sweetness from roasted squash and cranberries balances the tangy vinaigrette in a way that feels both indulgent and clean.
  • You can serve it warm right out of the oven or cold straight from the container, making it stupidly versatile.
02 -
  • Don't overcrowd the baking sheet or your vegetables will steam instead of roast, and you'll lose all that crispy, caramelized goodness.
  • Taste the farro after 25 minutes because some brands cook faster than others, and you don't want it turning to mush.
  • Add the greens right before serving if you're making this ahead so they don't wilt into oblivion.
03 -
  • Let the roasted vegetables cool slightly before tossing them with the greens so the kale doesn't wilt too much.
  • Use vegetable broth instead of water when cooking the farro for an extra layer of flavor that makes a real difference.
  • Drizzle a little extra vinaigrette over leftovers before serving because the farro will soak up the dressing as it sits.

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