Fall Farro Salad with Roasted Butternut Squash and Apples is a plant-based grain bowl of textures and tastes that brings the essence of fall to your plate. Served warm or cold, every bite promises the comforting taste of roasted squash, the rustic wholesomeness of chewy farro, and the sweetness of fresh apples and dried cranberries.
If you're searching for a healthy plant-based recipe that shouts, "It's fall, y'all!" you've found it with this fall farro salad featuring roasted squash and diced apples.
I love grain-based salads. They're not only chock-full of nutrients but also incredibly easy to whip up and adaptable to what you have in the fridge. They are also very filling and satiating.
When I'm feeling like making a wholesome salad, I look for a grain like quinoa, brown rice, or in this case, farro to my favorite greens.
Then comes the deliciousness of any vegetables I can roast. I always include a healthy dose of nuts, seeds, a hint of fruity goodness, and a touch of something salty for a salty-sweet balance. And if you know me, I will never forget the dressing for the finishing touch! It's no wonder I'm always eager to put together a salad - it's just so delicious, and this fall farro salad is no exception.
If you love grain salads too, try the Mediterranean Grain Bowl and serve it alongside a warm soup like One Pot Vegan Minestrone, Creamy Vegan Mushroom Soup, or Vegan Potato and Leek Soup.
Jump to:
What is farro?
Farro is an ancient grain that's making a big comeback in modern kitchens. It comes from the Fertile Crescent and has fed humanity for thousands of years.
One bite and you'll understand why it's withstood the test of time. It brings a nutty flavor and chewy texture that makes it delicious in salads, soups, casseroles, and risottos. I'd say it's my favorite grain for bowls.
Nutritionally, it's a superstar. It's an excellent source of protein, fiber, and essential nutrients like magnesium, zinc, and some B vitamins. And, since it is a complex carbohydrate, it releases energy slowly, keeping you fueled and focused for longer.
Farro is surprisingly easy to cook. Check your package directions, as cooking times vary from 10 to 40 minutes depending on the variety you buy.
Why you'll love this grain bowl
It's a healthy bowl with cozy autumn flavors.
Great as a side dish or as a meal.
Prepare this for the entire week. All you need to do is cook a batch of farro and butternut squash, making it easy to grab straight from the fridge.
This fall farro bowl is filling and will leave you satiated for the rest of the day!
This is a warm farro salad but can be served cold too.
This grain salad is a guaranteed hit for any Thanksgiving or holiday spread.
Farro is a whole grain that is high in fiber and protein, which makes it an excellent choice for a healthy diet. Butternut squash is also great for you! Together, these two ingredients make an incredibly nutritious grain salad that will leave you feeling so good - satisfied and energized.
Ingredients
I'm not exaggerating when I say this salad is one of my favorite recipes for the fall. Roasted butternut squash with this particular blend of spices is so delicious. It comes together fast if I buy the quick-cook farro and the precut squash.
For the Salad
- farro
- diced butternut squash or pumpkin
- olive oil or oil spray
- sage
- marjoram leaves
- ground cinnamon
- salt
- pepper
- toasted pecans or walnuts
- apple (pick your favorite)
- dried cranberries
- baby spinach or arugula
- pepitas
- vegan crumbled feta cheese - homemade or store-bought (optional)
For the Dressing:
- olive oil
- balsamic vinegar
- garlic
- Dijon mustard
- maple syrup
- salt and freshly ground black pepper
See the recipe card for quantities.
Notes On Ingredients:
I buy the 10-minute farro from Trader Joe's. The cooking time of farro varies based on the type you purchase, ranging up to 40 minutes. The quick-cook option, on the other hand, not only saves you but still has a delightful nutty flavor.
For the best flavor, use either butternut squash or pumpkin. Sweet potatoes can also work well.
Directions
Preheat the oven to 400°F (200°C) to roast the squash.
Prep the ingredients.
- Rinse the farro if your package's directions call for it.
- You can peel and cube a butternut squash, but having it cubed and ready to cook from the store is priceless.
- Rince the spinach and drain well.
- Core and dice the apple. You can leave the skin on for extra fiber and texture. Leave this step for last so the apple remains fresh and does not oxidize.
Bring farro and water to a boil. Follow package directions for cooking time.
Meanwhile, toss the diced squash with a tablespoon of olive oil, sage, marjoram, ground cinnamon, salt, and pepper. Roast for 20-25 minutes or until tender.
Toast the pecans in a pan for better flavor, or add them to the oven for 10 minutes when you roast the squash. After toasting, roughly chop them. You can also buy these already toasted.
For the dressing, whisk the olive oil with balsamic vinegar, minced garlic, Dijon mustard, maple syrup, and salt and pepper to taste. Taste and adjust for your taste.
Assemble: In a large mixing bowl, mix everything together by combining the spinach, warm farro, roasted pumpkin, apples, dried cranberries, and toasted nuts. Toss in the spinach as well. Drizzle the dressing over the mixture and gently toss to combine everything well. Sprinkle with pepitas and vegan feta cheese and serve warm.
Finish with salt, pepper, and maybe a pinch of dried oregano or basil if you're feeling it.
There you have it—all the components for a fall farro salad.
Note: If you throw the nuts in the oven when roasting the pumpkin, keep an eye on them as they tend to burn quickly.
Variations
Feel free to mix and match these variations based on what you've got on hand or based on your mood. It's all about making the salad your own while keeping in line with those delightful fall vibes.
- Protein Boost: Toss in some chickpeas. Grilled tempeh or tofu would work great too.
- Roasted Vegetables: Roasted Brussels sprouts and carrots work really well in this recipe. Chop them and add them to the butternut squash and seasonings. Increase the seasonings to account for the added veggies.
- Fruit Variations: Instead of apples, use pears for a different sweetness and pomegranate seeds for variation.
- Nutty Alternatives: Swap out pecans or walnuts for slivered almonds or toasted hazelnuts.
- Dressing Variations: Replace balsamic vinegar with apple cider or red wine vinegar. You can also make it without the oil!
- Seeds Galore: Swap out pepitas for sunflower seeds.
Storage
I usually store the ingredients separately to maintain the salads' freshness but if you find yourself with leftover assembled salad, place it in an airtight container and refrigerate. It should stay fresh for 3-5 days.
If the salad has apples, they may brown and soften over time, affecting its texture and appearance. To prolong freshness, consume within one or two days. If you're making the salad in advance, add the apples just before serving.
Top tip
I will often use cooking spray when roasting the butternut squash. I spray it on, and then add the seasonings so they stick. This little oil helps keep the squash from drying out and adds flavor.
When tossing the salad, leave the feta and pepitas out if serving this salad to guests. Add them as a topping after all the other ingredients have been incorporated for a prettier presentation. Top with a few more dried cranberries too.
FAQs
Absolutely, you can cook the farro and roast the veggies a day in advance. Just keep the dressing separate until you're ready to serve.
The salad can last 3-4 days without the dressing. Once dressed or apples have been added, try to eat it within 1-2 days.
No, farro is a type of wheat and contains gluten. For a gluten-free grain, opt for quinoa or brown rice.
While you can buy already toasted nuts, it's very easy to make in a dry skillet over medium heat. Keep an eye on them, as they can burn quickly.
For butternut squash, it's generally better to peel.
You can, but the homemade version will likely taste fresher and have less preservatives. Plus, you can adjust it to your liking.
It can be! The farro and squash make it quite hearty. Add some protein to make it even more filling.
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Soups for Fall
- Easy Lemony White Bean Soup With Rigatoni
- Split Mung Bean Curry
- Vegan White Lasagna Soup
- Vegan Cauliflower and Potato Soup
Recipe
Fall Farro Salad with Roasted Butternut Squash and Apples
This Fall Farro Salad with Butternut Squash and Apples combines the hearty texture of farro with the autumnal flavors of pumpkin and apple. The sweet and tart elements of cranberries and the crunch from toasted nuts complete this delightful dish. It's a perfect bowl for a cool evening meal. Serve it as a main course or side dish.
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
For the Salad
- 1 ½ cup farro (uncooked)
- 4 cups diced butternut or pumpkin (30 ounces)
- 1 tablespoons of olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large apple, cored and diced
- ⅓ cup toasted pecans or walnuts, roughly chopped
- ½ cup dried cranberries or cherries
- A handful of spinach or arugula
- ¼ pepitas
- vegan feta - homemade or store-bought, to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced (or finely grated for a smoother texture)
- 1 teaspoon Dijon mustard (acts as an emulsifier and adds a bit of zing)
- 1 tablespoon pure maple syrup
- salt and freshly ground black pepper to taste
Instructions
Preparing the Ingredients
- Farro: Rinse your farro under cold water to remove any debris if necessary.
- Squash: If using fresh, peel and dice it into cubes. The smaller the pieces, the quicker they'll cook. Buy precut squash for a quicker and easier meal prep.
- Dried Cranberries: Keep these as they are, or if you want to plump them up, soak them in warm water for about 10 minutes, then drain.
- Pecans: Toast these in a pan for better flavor. After toasting, roughly chop them.
- Spinach/Arugula: Wash and drain well.
- Apple: Prepare the apple by coring and dicing it. Feel free to keep the skin on for added fiber and texture. It's best to save this step for last so the apple stays vibrant and fresh.
Cooking the Farro and Pumpkin/Squash
- In a medium pot, add the farro and enough water to cover it by an inch. Boil until the farro is tender but still has a bit of a chew, usually around 45 minutes or 10 minutes if using the quick cook kind. Drain any excess water. Follow the directions on the packaging for specific times.
- Meanwhile, preheat the oven to 400°F (200°C). Toss the diced squash with a tablespoon of olive oil, marjoram, sage, cinnamon, salt, and pepper. Roast for 20-25 minutes or until tender.
Toasting the Pecans
- Place pecans in a dry skillet over medium heat and toast, tossing them around frequently, for 4-5 minutes or until they become fragrant and slightly darker. Keep a close eye on them to prevent burning.
Making the Dressing
- Whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and maple syrup in a small bowl.
- Season with salt, pepper, and a pinch of dried oregano or basil if you like. Whisk until well combined.
Assembling the Salad
- Combine the spinach, cooked farro, roasted squash, apples, dried cranberries, and toasted nuts in a large bowl.
- Drizzle the dressing over the top and toss everything well to combine.
- Sprinkle pepitas and vegan feta over the top for a pretty presentation.
Notes
Serve this grain salad either warm or cold.
Buy the pumpkin or butternut squash already diced for less prep time.
The smaller the pumpkin pieces, the quicker they roast.
Leave out the oil from the dressing for a reduced-calorie dressing. It's still delicious.
To save time, consider purchasing pre-toasted nuts.
Rather than using the stove to toast the nuts, place them on a baking pan and add them to the oven when roasting the pumpkin for about 10 minutes.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Main Course
- Method: Oven
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 479
- Sugar: 19.8 g
- Sodium: 480.9 mg
- Fat: 22 g
- Carbohydrates: 63.6 g
- Protein: 13.1 g
- Cholesterol: 22.3 mg
Nichole Oursler says
I meant to post this earlier…having already come back to make it several times now! Such a delicious and unusual combination…filling enough to stand on its own, I would also use it as a make-ahead for a potluck, or offer as a holiday buffet side dish. Thank you for creating it! 🙂
Regi Pearce says
Thank you so much! I’m thrilled to hear you’ve been making it on repeat! It’s awesome to know it’s versatile enough for a potluck or even a holiday buffet—great idea! So glad you’re loving the recipe! ?
Rob Pearce says
Super satisfying and satiating dish - totally hits the spot for dinner.
Regi Pearce says
That's awesome to hear it hit the spot for dinner! It's always great when a meal comes together that's both satisfying and satiating.
Dwayne says
Surprisingly rich and filling. So good.
Regi Pearce says
I'm delighted to hear you found the dish to be both rich and filling! Achieving that perfect balance is something I always aim for, so it's fantastic to know it hit the mark for you.