This Fall Farro Salad is a plant-based grain bowl of textures and tastes that brings the essence of fall to your plate.
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.
Farro is an ancient grain making a modern comeback, known for its nutty flavor and chewy texture and is perfect for a fall bowl.
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.
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Why I Love This Grain Bowl
- Great as a side dish or as a meal.
- Can be meal-prepped for the entire week.
- This farro bowl is filling.
- This is a warm farro salad but can be served cold too.
- Farro is a whole grain that is high in fiber and protein.
Ingredients
Here is everything you'll need to make this delicious vegan bowl. See the recipe card for quantity details.
- 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.
- Pick your favorite apples for this salad.
- Try this homemade vegan feta or store-bought.
Variations
- Toss in some chickpeas. Grilled tempeh or tofu would work great, too.
- Roasted Brussels sprouts and carrots work well in this recipe. Chop them and add them to the butternut squash and seasonings. Increase the seasonings to account for the added veggies.
- Instead of apples, use pears for a different sweetness and pomegranate seeds for variation.
How to Make a Vegan Farro Salad
After prepping the ingredients, follow these pics to see what you'll be doing. See the recipe card for details.
Step 1: Bring farro and water to a boil. Follow package directions for cooking time.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Top Tips
- Pre-cut butternut squash from the store saves time. Find it in the frozen section and, depending on the time of year, in the fresh vegetable section.
- Core and dice the apple last to prevent browning. Keep the skin for fiber.
- For roasting, use cooking spray to help the seasoning stick and keep the squash from drying out.
- When serving guests, add feta and pepitas last for a prettier salad. Sprinkle extra cranberries on top.
- If roasting nuts, watch closely - they burn fast!
Storage
- I try to 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.
Fall Salad FAQS
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.
Got a minute? I'd love for you to review the comments and rate this Vegan Farro Salad recipe. Your feedback is invaluable - did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Fall Farro Salad
Ingredients
For the Salad
- 1 ½ cup farro uncooked
- 4 cups butternut squash or pumpkin diced
- 1 tablespoons 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
- handful spinach or arugula
- ¼ cup pepitas
- vegan feta
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
- 1 tablespoon maple syrup
- salt and freshly ground black pepper to taste
Instructions
- Cook the Farro and Roast the Squash: Preheat oven to 400°F (200°C). Rinse farro and boil with enough water to cover by an inch. Cook until tender (40-45 minutes, depending on variety), then drain. Toss diced squash with olive oil, marjoram, sage, cinnamon, salt, and pepper. Roast for 20-25 minutes until tender.
- Toast the Pecans: Toast pecans in a dry skillet over medium heat for 4-5 minutes, tossing frequently until fragrant.
- Make the Dressing: Whisk together olive oil, balsamic vinegar, garlic, Dijon mustard, maple syrup, salt, pepper, and dried oregano or basil.
- Assemble the Salad: In a large bowl, combine spinach, farro, roasted squash, diced apples, cranberries, and toasted pecans. Drizzle dressing over, toss, and top with pepitas and vegan feta for garnish.
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.