Description
An earthy, vibrant salad packed with roasted squash, chewy farro, and autumn produce, perfect for cozy dinners or holiday spreads.
Ingredients
1 cup uncooked farro
2 cups butternut squash, cubed
1 small red onion, thinly sliced
1 crisp apple, chopped
1/3 cup dried cranberries
1/4 cup toasted pecans
2 tbsp olive oil
1 tbsp maple syrup
1 tsp Dijon mustard
Juice of 1 lemon
Optional: fresh herbs like sage or thyme
Instructions
1. Rinse the farro and boil it in 3 cups of lightly salted water for 25 minutes or until al dente. Drain and cool slightly.
2. Preheat oven to 400°F. Toss squash and onion with olive oil, salt, and pepper. Roast 25–30 minutes until golden.
3. Whisk olive oil, maple syrup, lemon juice, and Dijon to make dressing.
4. In a large bowl, combine cooked farro, roasted vegetables, apple, cranberries, and pecans.
5. Drizzle dressing and toss to coat evenly. Garnish with chopped parsley. Serve warm or at room temperature.
Notes
Make ahead-friendly: prep all components and store separately, then combine just before serving.
Great served warm, cold, or room temp.
Try swaps like pears, walnuts, roasted carrots, or pomegranate for seasonal variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: autumn, farro, salad, fall, roasted veggies, vegan, plant-based