Stepping into the vibrant embrace of autumn, I find myself drawn to the market’s bounty, where the first whispers of crisp air inspire cozy cooking adventures. That’s where I discovered the magic of this Fall Farro Salad with Butternut Squash and Apples, a plant-based delight that captures the essence of the season. With its nutty farro and sweet roasted squash, this dish offers not just a satisfying meal but a healthy upgrade to any table. It’s perfect for those busy weeknights when you crave something wholesome yet easy to prepare. Why not surprise yourself and your loved ones with a dish that’s as colorful as a fall sunset? Are you ready to experience the comfort of autumn on your plate?
What makes this salad a fall favorite?
Vibrant autumn flavors: This Fall Farro Salad features the earthy sweetness of roasted butternut squash and the tart crunch of apples, creating a symphony of taste that embodies the season.
Nutrient-rich goodness: With hearty farro and an array of fresh greens, this dish is packed with fiber and vitamins, making it a healthy choice while satisfying your cravings.
Easy to prepare: With simple prep steps, including roasting and toasting, you’ll have a delicious meal ready in no time, perfect for busy evenings or unexpected guests.
Versatile serving options: Enjoy it warm as a main course or chilled as a side at gatherings, just like you would with a tasty Chicken Skewer Salad or a refreshing Tuna Salad Without.
Make-ahead convenience: Prepare the farro and roasted squash ahead of time, making it perfect for meal prep or potlucks while saving time in the kitchen.
Crowd-pleasing appeal: Bring this eye-catching salad to the table, and watch it become an instant favorite among friends and family!
Fall Farro Salad Ingredients
For the Salad
- Farro – Provides a nutty flavor and chewy texture; a fantastic base for your Fall Farro Salad.
- Butternut Squash – Adds sweetness and depth; can be swapped with pumpkin or pre-diced for convenience.
- Spinach or Arugula – Offers freshness and color; feel free to mix in other greens.
- Apple – Adds a crisp contrast; choose varieties like Honeycrisp or Granny Smith for the perfect sweetness.
- Toasted Pecans or Walnuts – Introduces crunch and nuttiness; pre-toasted can save time.
- Dried Cranberries – Introduce a delightful sweet-tart element; can also substitute with raisins or other dried fruits.
- Pepitas – Adds extra crunch and nutrition; sunflower seeds can be an alternative.
- Vegan Feta – For creaminess; omit for a dairy-free version or substitute with avocado.
For the Dressing
- Olive Oil – Essential for roasting squash and making the dressing; considered a heart-healthy fat.
- Balsamic Vinegar – Brings acidity to the dressing; red wine vinegar could also be used for a different flavor.
- Garlic – Enhances the dressing flavor; garlic powder can be used as a substitute if fresh isn’t available.
- Dijon Mustard – Adds tang and helps emulsify the dressing; replace with yellow mustard if necessary.
- Maple Syrup – Offers natural sweetness to balance acidity; can substitute with agave syrup.
- Salt & Pepper – Vital for seasoning; adjust to taste based on your preference.
For Flavoring
- Dried Sage – Imparts an earthy, savory flavor; optional substitution: dried thyme.
- Dried Marjoram – Provides a sweet, mild flavor; substitute with dried oregano if needed.
- Ground Cinnamon – Enhances the warm autumn flavors; you can reduce or omit based on personal preference.
This ingredients list prepares you to create the cozy, fragrant, and nutritious Fall Farro Salad that your kitchen will love! Happy cooking!
Step‑by‑Step Instructions for Fall Farro Salad
Step 1: Cook the Farro
Begin by rinsing 1 cup of farro under cold water to remove any excess starch. In a large pot, combine the farro with about 4 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat and let it simmer uncovered for 40-45 minutes, or until the farro is tender but still chewy. Drain and set aside to cool.
Step 2: Prepare the Squash
While the farro is cooking, preheat your oven to 400°F (200°C). Take 2 cups of diced butternut squash and toss it in a mixing bowl with 2 tablespoons of olive oil, 1 teaspoon of dried sage, 1 teaspoon of dried marjoram, ½ teaspoon of ground cinnamon, and salt and pepper to taste. Spread the squash onto a baking sheet and roast for 20-25 minutes until it is tender and slightly caramelized, stirring halfway through.
Step 3: Toast the Nuts
Next, take a small dry skillet and place it over medium heat. Add ½ cup of pecans or walnuts and toast them for about 4-5 minutes, stirring frequently, until they become fragrant and golden brown. Be sure to watch them closely to avoid burning. Once toasted, remove from heat and let them cool.
Step 4: Make the Dressing
In a medium bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 minced garlic clove, 1 tablespoon of Dijon mustard, and 1 tablespoon of maple syrup. Season the dressing with salt and pepper to your taste. This simple yet delicious dressing will elevate your Fall Farro Salad to new heights!
Step 5: Assemble the Salad
In a large mixing bowl, combine 4 cups of fresh spinach or arugula, the cooked farro, roasted squash, 1 diced apple, ½ cup of dried cranberries, and the toasted nuts. Drizzle the prepared dressing over the salad and toss gently to combine all the ingredients, ensuring everything is well coated and evenly distributed.
Step 6: Garnish and Serve
To finish, sprinkle ¼ cup of pepitas and ½ cup of vegan feta over the top of your beautifully tossed Fall Farro Salad. This not only adds extra texture but also an appealing finish. Serve the salad warm or let it chill slightly for a refreshing dish perfect for any autumn gathering. Enjoy the vibrant flavors of the season!
Expert Tips for Fall Farro Salad
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Prep Ahead: Take advantage of meal prep by cooking farro and roasting the squash a day prior. Keep the dressing separate until you’re ready to serve for optimal freshness.
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Watch the Nuts: When toasting pecans or walnuts, keep an eye on them; they can burn quickly. A fragrant golden brown is your cue to remove them from heat.
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Substitutions: If farro isn’t your thing, quinoa is an excellent gluten-free alternative that will still provide a hearty texture in your Fall Farro Salad.
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Dress Just Before Serving: To maintain the integrity of the greens, add the dressing only just before serving, preventing wilting and keeping your salad vibrant!
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Add Protein: Boost the dish’s staying power by incorporating chickpeas or lentils for added protein and texture, making it even more satisfying.
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Use Seasonal Apples: Choose a crispy variety like Honeycrisp or Granny Smith for that ideal balance of sweetness and tartness in your Fall Farro Salad.
Make Ahead Options
These Fall Farro Salad bowls are perfect for meal prep! You can cook the farro and roast the butternut squash up to 24 hours in advance, storing them in the fridge to keep them fresh. Additionally, prepare the dressing and refrigerate it separately for optimal flavor retention. When you’re ready to serve, simply combine the salad ingredients, toss with the dressing, and garnish with pepitas and vegan feta. This approach not only saves you time during busy weeknights but also ensures that each bite of your Fall Farro Salad remains just as delicious and vibrant as if you had made it fresh!
What to Serve with Fall Farro Salad with Butternut Squash and Apples
Pair your vibrant autumn dish with delightful accompaniments that elevate your meal experience.
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Creamy Mashed Potatoes: The buttery richness of mashed potatoes creates a comforting contrast to the hearty salad.
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Honey-Glazed Carrots: Sweet and tender, these glazed carrots will harmonize with the squash’s sweetness while adding a pop of color.
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Crispy Brussels Sprouts: Roasted to perfection, their crunchy exterior and tender interior provide a delightful textural contrast to the salad.
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Apple Cider Vinaigrette: A refreshing and tangy dressing that complements the tart apples and adds another layer of fall flavor.
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Quinoa Stuffed Peppers: These vibrant peppers filled with grains and spices can serve as a hearty side, marrying well with the flavors of the salad.
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Herb-Infused Flatbread: Soft and warm, perfect for scooping up salad bites, this flatbread adds a rustic touch to your meal.
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Sparkling Cider: A bubbly drink that resonates with the autumn vibe, perfect for refreshing sips alongside your comforting salad.
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Chocolate Pumpkin Muffins: Sweet, moist, and spiced just right, these make for a tempting dessert to round out your fall dinner.
How to Store and Freeze Fall Farro Salad
Fridge: Store your Fall Farro Salad in an airtight container without the dressing for up to 3-4 days. Once dressed, enjoy it within 1-2 days to keep the greens fresh.
Freezer: If you wish to freeze portions, do so before adding apples or dressing. Place the salad in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before serving.
Reheating: If served warm, gently reheat the salad in a skillet over low heat, adding a splash of olive oil or a bit of water to retain moisture. Avoid reheating any dressed salad to ensure the greens stay vibrant.
Assembly Reminder: For the best texture and taste, assemble your Fall Farro Salad just before serving, especially if you’re adding delicate greens or roasted ingredients.
Fall Farro Salad Variations
Feel free to put your own spin on this delightful dish by exploring these variations that will elevate your Fall Farro Salad experience!
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Gluten-Free: Substitute farro with quinoa or brown rice for a deliciously gluten-free version that retains all the flavor. Pairing quinoa’s nutty flavor with the squash will provide a lovely twist.
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Nut-Free: Omit the nuts or replace them with seeds like sunflower seeds or pumpkin seeds, which still give a satisfying crunch without the allergy concerns.
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More Greens: Add in kale or Swiss chard for a colorful boost of nutrients and texture! This will create a vibrant medley that echoes the lush autumn foliage.
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Fruit Swap: Experiment with different apples or add orange segments for a fresh burst of citrus flavor that brightens the overall dish. A splash of zesty orange is a delightful surprise!
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Extra Protein: Toss in chickpeas, lentils, or even shredded chicken for a heartier salad that’s filling enough for a main course. More protein makes it even more satisfying to serve after a long day!
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Heat it Up: For a kick, add a pinch of red pepper flakes or drizzle sriracha over the top. This unexpected heat can beautifully contrast with the sweetness of the squash and apples.
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Herb Variations: Switch out sage and marjoram for fresh herbs like thyme or parsley for a fragrant and bright flavor profile. Fresh herbs add that bonus of aromatic delight!
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Dress it Differently: Experiment with different dressings, like a tahini-based or orange vinaigrette, to take the flavors in a new direction. A tangy twist can make all the difference!
With these variations, it’s easy to customize your Fall Farro Salad according to your family’s tastes and dietary needs. And for other fresh ideas, check out my recipe for a stunning Scala Chopped Salad or a wholesome Dense Bean Salad to add more delicious options to your table!
Fall Farro Salad with Butternut Squash and Apples Recipe FAQs
What type of farro should I use for this salad?
You can use either semi-pearled or pearled farro for this Fall Farro Salad. Semi-pearled farro has a denser texture and fuller flavor, while pearled farro cooks faster and has a milder taste. If you’re looking for a gluten-free option, quinoa or brown rice can be wonderful substitutes!
How should I store leftovers of the salad?
Store your Fall Farro Salad in an airtight container in the refrigerator for up to 3-4 days if it’s undressed. However, once you’ve added dressing, it’s best to consume it within 1-2 days to keep the greens from wilting and the flavors fresh.
Can I freeze portions of the salad?
Absolutely! To freeze, you should do so before adding the apples or dressing. Place portions of the salad in a freezer-safe container for up to 2 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and toss it with fresh ingredients before serving.
What can I do if my squash isn’t roasting properly?
If your squash isn’t browning, it might need more time or higher heat. Make sure to cut it into small, even pieces for uniform cooking. If it’s still soft but not caramelized, you can try broiling it for a couple of minutes towards the end of roasting, watching closely to avoid burning.
Is this salad suitable for those with nut allergies?
If you’re serving someone with nut allergies, you can definitely enjoy this Fall Farro Salad without nuts. I recommend adding seeds like sunflower seeds or crispy chickpeas for crunch, ensuring everyone can safely savor this delightful dish!
How can I make this salad more filling?
For an extra protein punch, consider adding cooked chickpeas or even roasted lentils to your Fall Farro Salad. These additions not only enhance the flavor but also make the dish more satisfying, especially for hearty appetites or as a nutritious meal option!
Delicious Fall Farro Salad with Butternut Squash & Apples
Ingredients
Equipment
Method
- Rinse 1 cup of farro, then combine with 4 cups of water and a pinch of salt in a large pot. Bring to a boil and simmer uncovered for 40-45 minutes. Drain and cool.
- Preheat oven to 400°F (200°C). Toss 2 cups of diced butternut squash in a bowl with 2 tablespoons of olive oil, 1 teaspoon of dried sage, 1 teaspoon of dried marjoram, ½ teaspoon of ground cinnamon, and salt and pepper. Roast for 20-25 minutes.
- Toast ½ cup of pecans or walnuts in a skillet over medium heat for 4-5 minutes until fragrant and golden. Let cool.
- Whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 minced garlic clove, 1 tablespoon of Dijon mustard, and 1 tablespoon of maple syrup. Season with salt and pepper.
- In a large bowl, combine 4 cups of spinach or arugula, cooked farro, roasted squash, 1 diced apple, ½ cup of dried cranberries, and toasted nuts. Drizzle dressing over and toss gently.
- Garnish with ¼ cup of pepitas and ½ cup of vegan feta. Serve warm or chilled.