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.
Farro is an ancient grain making a modern comeback, known for its nutty flavor and chewy texture. Perfect for a bowl, it’s also packed with protein, fiber, and essential nutrients like magnesium and B vitamins. As a complex carb, it provides long-lasting energy. Easy to cook, just follow the package directions—cooking times range from 10 to 40 minutes, depending on the variety.
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:
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
Here is everything you'll need to make this delicious vegan bowl. See the recipe card for quantity details.
Ingredient Notes
- 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.
- Olive oil or oil spray is a great option
- Toasted pecans or walnuts are great for the fall
- Pick your favorite apples for this salad
- Dried cranberries are my favorite but raisins work well too
- Use baby spinach or arugula
- Try this homemade vegan feta or store-bought
How to Make Fall Farro Salad with Roasted Butternut Squash and Apples
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
- 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.
- 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.
- 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.
- 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 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: Swap out pepitas for sunflower seeds.
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.
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.
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.
What did you think?
Got a minute? I'd love for you to review the comments and rate this Vegan Farro Bowl 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.
More Vegan Grain Bowls and Salads
Recipe
Fall Farro Salad with Roasted Butternut Squash and Apples
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
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.
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
- 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.
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
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.