50+ Delightful Fall Farro Salad Recipes for a Cozy Feast

As the leaves begin to change and the air turns crisp, there’s no better time to indulge in the warmth and comfort of fall-inspired dishes.

Among the season’s bounty, farro stands out as a nutritious and versatile grain that can elevate any salad to new heights.

Rich in fiber and protein, farro not only offers a nutty flavor and chewy texture but also serves as a perfect canvas for a variety of seasonal ingredients.

In this blog article, we’re excited to share 50+ fall farro salad recipes that celebrate the flavors of autumn.

From roasted root vegetables to tangy apples and zesty dressings, each recipe is designed to bring out the best of the season.

Whether you’re preparing for a cozy dinner at home, hosting a festive gathering, or simply looking for healthy meal options, these farro salad recipes are sure to impress.

Get ready to explore a world of taste and texture, and let the fall flavors inspire your next culinary creation!

50+ Delightful Fall Farro Salad Recipes for a Cozy Feast

As we embrace the beauty of fall, these 50+ fall farro salad recipes offer a delightful way to incorporate seasonal ingredients into your meals.

With their hearty textures and vibrant flavors, farro salads can be a centerpiece for any autumn gathering or a wholesome addition to your weekly meal prep.

Whether you prefer a simple salad with fresh greens or a more elaborate mix with roasted vegetables and savory dressings, there’s a farro recipe here to suit every palate.

We hope this collection inspires you to get creative in the kitchen and enjoy the deliciousness that fall has to offer.

So grab your favorite ingredients, cook up a storm, and savor the heartwarming flavors of fall with these nourishing farro salads.

Harvest Roasted Vegetable and Farro Salad

This vibrant salad celebrates the bounty of fall with roasted root vegetables and hearty farro, tossed in a tangy balsamic vinaigrette. The combination of sweet, earthy flavors from the roasted vegetables pairs beautifully with the nutty taste of farro, creating a satisfying dish perfect for lunch or dinner.

Ingredients:

• 1 cup farro
• 2 cups vegetable broth
• 1 medium sweet potato, diced
• 1 medium beet, peeled and diced
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup feta cheese, crumbled (optional)
• Fresh parsley, chopped for garnish

Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the farro under cold water, then combine it with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 30 minutes or until tender. Drain and set aside.
3. In a large bowl, toss the diced sweet potato, beet, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
4. While the vegetables roast, prepare the vinaigrette by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
5. In a large serving bowl, combine the cooked farro and roasted vegetables. Drizzle with the balsamic vinaigrette and toss gently to combine.
6. If desired, sprinkle with crumbled feta cheese and chopped parsley before serving.

This Harvest Roasted Vegetable and Farro Salad is a delightful way to enjoy the flavors of fall. The combination of roasted veggies brings out their natural sweetness, while the nutty farro adds a satisfying chewiness. Drizzled with a homemade balsamic vinaigrette, this salad can serve as a hearty side dish or a light main course, making it a versatile addition to your autumn meal rotation. Perfect for meal prep, you can enjoy leftovers the next day as the flavors continue to meld!

Apple, Walnut, and Farro Salad with Maple Dressing

This refreshing fall salad combines crisp apples, crunchy walnuts, and wholesome farro, all dressed in a delightful maple vinaigrette. The sweet and tart flavors of the apples harmonize with the nutty farro and earthy walnuts, creating a dish that is both nutritious and satisfying.

Ingredients:

• 1 cup farro
• 2 cups water
• 2 medium apples (such as Honeycrisp or Granny Smith), diced
• ½ cup walnuts, toasted and chopped
• ½ cup dried cranberries
• 1/4 cup green onions, sliced
• 1 cup arugula or spinach (optional)

Maple Dressing:

• 3 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water. In a saucepan, combine farro and water, bringing to a boil. Reduce heat, cover, and simmer for about 30 minutes until tender. Drain and allow to cool.
2. In a large bowl, mix together the diced apples, toasted walnuts, dried cranberries, green onions, and cooked farro.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
4. Pour the maple dressing over the salad, tossing to combine. If desired, fold in arugula or spinach for added greens.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

The Apple, Walnut, and Farro Salad with Maple Dressing is a perfect embodiment of autumn’s flavors. The crunch of the walnuts and the sweetness of the apples make each bite a delight, while the maple dressing adds a touch of warmth and richness. This salad is not only a great side for Thanksgiving but also an excellent option for a light lunch or a picnic. It’s packed with nutrients and can be enjoyed fresh or as leftovers, where the flavors continue to develop beautifully.

Cranberry, Kale, and Farro Salad with Orange Dressing

This colorful salad features a mix of hearty kale, chewy farro, and tart cranberries, dressed in a zesty orange vinaigrette. The bright flavors of orange balance the bitterness of kale, while the cranberries add a delightful pop of color and sweetness, making this salad both a visual and gastronomic treat.

Ingredients:

• 1 cup farro
• 2 cups water
• 4 cups kale, stems removed and chopped
• 1 cup dried cranberries
• ½ cup walnuts, chopped
• ¼ cup red onion, thinly sliced
• ¼ cup feta cheese, crumbled (optional)

Orange Dressing:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water, then combine it with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 30 minutes until tender. Drain and let cool.
2. In a large bowl, combine chopped kale with a drizzle of olive oil and a pinch of salt. Massage the kale for a minute until it softens.
3. Add the cooked farro, dried cranberries, walnuts, and red onion to the kale.
4. In a separate bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and pepper.
5. Pour the dressing over the salad and toss to combine. Top with crumbled feta cheese, if desired.

The Cranberry, Kale, and Farro Salad with Orange Dressing is a nourishing dish that captures the essence of fall with its seasonal ingredients. The crunchy walnuts and tart cranberries complement the hearty kale and farro, creating a salad that is not only delicious but also packed with nutrients. This salad can be served as a refreshing side or a fulfilling main course, ideal for any fall gathering. The orange dressing adds a bright, citrusy note that elevates the flavors and makes this salad a standout addition to your autumn table. Enjoy it as part of your holiday spread or as a nutritious weekday meal!

Mushroom, Spinach, and Farro Salad with Garlic Lemon Dressing

This savory salad showcases earthy mushrooms, fresh spinach, and nutty farro, all enhanced by a bright garlic lemon dressing. It’s a warm and comforting dish that embodies the essence of fall while providing a nutritious option that’s perfect for lunch or dinner.

Ingredients:

• 1 cup farro
• 2 cups vegetable broth
• 2 cups spinach, washed and chopped
• 8 ounces cremini or button mushrooms, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese (optional)
• Fresh thyme or parsley for garnish

Garlic Lemon Dressing:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water, then combine it with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. Add the minced garlic, salt, and pepper, cooking for another minute until fragrant.
3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper for the dressing.
5. In a large bowl, combine the cooked farro, sautéed mushrooms, and spinach. Drizzle with the garlic lemon dressing and toss to combine.
6. Serve warm, garnished with grated Parmesan cheese and fresh herbs.

The Mushroom, Spinach, and Farro Salad with Garlic Lemon Dressing is a warm and satisfying dish that perfectly captures the essence of fall. The earthy flavors of the sautéed mushrooms meld beautifully with the tender spinach and nutty farro, while the garlic lemon dressing adds a bright, zesty note. This salad can be enjoyed warm or at room temperature, making it an excellent option for potlucks or as a side dish for your main course. Not only is it delicious, but it’s also a great way to incorporate seasonal greens and whole grains into your diet.

Roasted Pear and Farro Salad with Gorgonzola and Pecans

This elegant salad combines sweet roasted pears, creamy Gorgonzola cheese, and crunchy pecans, all nestled in a bed of farro. Drizzled with a honey vinaigrette, it’s a sophisticated dish that makes for a perfect starter or a light lunch, embodying the flavors of fall in every bite.

Ingredients:

• 1 cup farro
• 2 cups water
• 2 ripe pears, halved and cored
• 1 tablespoon olive oil
• ½ cup Gorgonzola cheese, crumbled
• ½ cup pecans, toasted
• 4 cups arugula or mixed greens

Honey Vinaigrette:

• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and set aside.
2. Preheat your oven to 400°F (200°C). Place the halved pears on a baking sheet, drizzled with olive oil, and roast for 20-25 minutes until tender and slightly caramelized.
3. In a small bowl, whisk together the honey, apple cider vinegar, olive oil, salt, and pepper to create the vinaigrette.
4. In a large bowl, combine the cooked farro, roasted pears, Gorgonzola, and toasted pecans. Gently toss to combine.
5. Serve the salad over a bed of arugula or mixed greens, drizzled with honey vinaigrette.

The Roasted Pear and Farro Salad with Gorgonzola and Pecans is a delightful mix of sweet and savory flavors that are sure to impress. The combination of roasted pears and creamy Gorgonzola creates a luxurious mouthfeel, while the toasted pecans add a satisfying crunch. This salad is perfect for autumn gatherings or as a refreshing lunch option. Its elegance and deliciousness make it a fantastic centerpiece for your fall table, inviting you to savor the season’s rich flavors.

Spiced Pumpkin, Chickpea, and Farro Salad

This hearty salad combines spiced pumpkin, protein-packed chickpeas, and chewy farro for a satisfying meal that’s both nutritious and filling. The warm spices give it a comforting flavor, making it an ideal dish for chilly fall days.

Ingredients:

• 1 cup farro
• 2 cups water
• 1 small pumpkin (about 2 cups), peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup chopped fresh cilantro for garnish

Maple Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 2 tablespoons water (to thin)
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water, then combine it with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and set aside.
2. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, cumin, cinnamon, smoked paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
3. In a large bowl, combine the cooked farro, roasted pumpkin, and chickpeas.
4. In a small bowl, whisk together the tahini, maple syrup, lemon juice, and water until smooth. Add salt and pepper to taste.
5. Drizzle the maple tahini dressing over the salad, tossing to combine. Garnish with chopped cilantro before serving.

The Spiced Pumpkin, Chickpea, and Farro Salad is a warm, comforting dish that embraces the flavors of fall. The spiced pumpkin and hearty chickpeas make this salad a filling option that’s perfect for a cozy dinner or lunch. The maple tahini dressing adds a delicious creaminess that complements the warm spices beautifully. This salad is not only delicious but also packed with nutrients, making it an excellent choice for a healthy autumn meal. Enjoy it warm or cold, and let the comforting flavors of fall fill your table!

Butternut Squash and Kale Farro Salad with Cranberries

This vibrant salad features roasted butternut squash, hearty kale, and chewy farro, complemented by sweet and tart dried cranberries. It’s a perfect representation of autumn, bringing together comforting flavors and nutritious ingredients in a colorful dish that can serve as a main or a side.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 1 small butternut squash, peeled and cubed
• 2 cups kale, stems removed and chopped
• ½ cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup feta cheese, crumbled (optional)
• ¼ cup toasted pumpkin seeds for garnish

Maple Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and set aside.
2. Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
3. In a large bowl, combine the cooked farro, roasted butternut squash, chopped kale, and dried cranberries.
4. In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine. Top with crumbled feta cheese and toasted pumpkin seeds before serving.

The Butternut Squash and Kale Farro Salad with Cranberries is a delicious and nutritious dish that captures the essence of fall. The combination of sweet roasted butternut squash, hearty kale, and chewy farro creates a satisfying texture and flavor profile, while the dried cranberries add a delightful sweetness. This salad is not only visually appealing but also versatile; it can be served as a main course or as a side dish to complement your favorite autumn proteins. With its vibrant colors and wholesome ingredients, it’s sure to be a hit at your next gathering or family meal!

Apple, Walnut, and Farro Salad with Maple Dijon Dressing

This refreshing salad combines crisp apples, crunchy walnuts, and nutty farro, all dressed in a sweet and tangy maple Dijon vinaigrette. It’s a delightful blend of textures and flavors that evoke the spirit of fall, making it a perfect addition to any autumn meal.

Ingredients:

• 1 cup farro
• 2 cups water
• 2 medium apples, cored and diced (such as Honeycrisp or Granny Smith)
• ½ cup walnuts, toasted and chopped
• ½ cup celery, diced
• ¼ cup red onion, finely chopped
• 4 cups mixed greens (spinach, arugula, or spring mix)

Maple Dijon Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and set aside.
2. In a large bowl, combine the cooked farro, diced apples, toasted walnuts, celery, and red onion.
3. In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss gently to combine. Serve over a bed of mixed greens.

The Apple, Walnut, and Farro Salad with Maple Dijon Dressing is a refreshing and satisfying dish that brings together the best flavors of the fall season. The crispness of the apples combined with the rich, earthy taste of farro and the crunch of walnuts creates a wonderful contrast of textures. The sweet and tangy maple Dijon dressing ties it all together, making this salad a delightful option for lunches, picnics, or as a side dish for holiday gatherings. Its vibrant colors and wholesome ingredients make it an attractive addition to any autumn table.

Mediterranean Farro Salad with Roasted Vegetables

This Mediterranean-inspired farro salad features a colorful array of roasted vegetables, such as bell peppers, zucchini, and red onion, combined with briny olives and creamy feta cheese. It’s a hearty and flavorful dish that captures the essence of the Mediterranean diet while celebrating the flavors of fall.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 1 bell pepper, diced
• 1 medium zucchini, diced
• 1 red onion, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ cup Kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

Lemon Herb Dressing:

• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and set aside.
2. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred.
3. In a large bowl, combine the cooked farro, roasted vegetables, Kalamata olives, feta cheese, and chopped parsley.
4. In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper for the dressing.
5. Drizzle the dressing over the salad and toss to combine before serving.

The Mediterranean Farro Salad with Roasted Vegetables is a colorful and flavorful dish that highlights the bounty of the season. The combination of roasted vegetables, briny olives, and creamy feta brings a burst of flavor to the nutty farro, creating a satisfying and nourishing meal. This salad is perfect for meal prep, as it keeps well in the refrigerator and only gets better as the flavors meld together. Serve it as a main dish or as a side for grilled meats or fish, and let the vibrant Mediterranean flavors brighten up your fall dining experience!

Roasted Beet and Goat Cheese Farro Salad

This beautiful salad combines earthy roasted beets, creamy goat cheese, and nutty farro for a dish that’s as visually appealing as it is delicious. Topped with arugula and a simple balsamic vinaigrette, it offers a delightful mix of flavors and textures, making it an ideal option for gatherings or a refreshing lunch.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 medium beets, roasted and diced
• 4 cups arugula
• ½ cup goat cheese, crumbled
• ¼ cup walnuts, toasted and roughly chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and let cool.
2. While the farro cooks, preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Once cool, peel and dice the beets.
3. In a large bowl, combine the cooked farro, diced roasted beets, arugula, goat cheese, and walnuts.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper for the vinaigrette.
5. Drizzle the dressing over the salad and toss gently to combine before serving.

The Roasted Beet and Goat Cheese Farro Salad is a vibrant and flavorful dish that captures the essence of fall with its earthy ingredients. The combination of sweet roasted beets and tangy goat cheese pairs beautifully with the nutty farro, creating a satisfying salad that can stand on its own or accompany a variety of proteins. This salad not only makes for an impressive presentation but also provides a nutritional boost with its wholesome ingredients. Perfect for entertaining or a cozy weeknight dinner, it is sure to delight your taste buds this autumn.

Pumpkin, Spinach, and Farro Salad with Spiced Yogurt Dressing

This hearty salad brings together roasted pumpkin, fresh spinach, and chewy farro, all drizzled with a spiced yogurt dressing that adds a creamy and tangy twist. With the warming spices of fall, this salad is both comforting and nutritious, making it a perfect choice for chilly evenings.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups pumpkin (fresh or canned), cubed
• 2 cups fresh spinach
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup toasted pecans or walnuts, for garnish

Spiced Yogurt Dressing:

• 1 cup plain yogurt (Greek or regular)
• 1 tablespoon honey
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and let cool.
2. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender.
3. In a large bowl, combine the cooked farro, roasted pumpkin, and fresh spinach.
4. In a separate bowl, whisk together the yogurt, honey, cinnamon, paprika, salt, and pepper for the dressing.
5. Drizzle the spiced yogurt dressing over the salad and toss gently to combine. Top with toasted pecans or walnuts before serving.

The Pumpkin, Spinach, and Farro Salad with Spiced Yogurt Dressing is a delightful fusion of flavors that encapsulates the spirit of fall. The creamy dressing enhances the sweetness of the roasted pumpkin and balances the earthiness of the farro and spinach. This salad is not only filling but also packed with nutrients, making it a wonderful option for a light lunch or dinner. Serve it warm or at room temperature, and enjoy a nourishing meal that celebrates the season’s harvest.

Maple Roasted Sweet Potato and Farro Salad with Pomegranate Seeds

This colorful salad features sweet potatoes roasted to caramelized perfection and combined with nutty farro, fresh herbs, and vibrant pomegranate seeds. The natural sweetness of the sweet potatoes and the tartness of the pomegranate create a delightful contrast, making this salad a festive addition to any fall table.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• ½ cup pomegranate seeds
• ¼ cup fresh parsley, chopped
• ¼ cup green onions, sliced

Maple Dressing:

• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and set aside.
2. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, cinnamon, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
3. In a large bowl, combine the cooked farro, roasted sweet potatoes, pomegranate seeds, parsley, and green onions.
4. In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper for the dressing.
5. Drizzle the dressing over the salad and toss gently to combine before serving.

The Maple Roasted Sweet Potato and Farro Salad with Pomegranate Seeds is a visually stunning and flavor-packed dish that embodies the warmth of autumn. The sweet potatoes offer a comforting, caramelized flavor, while the pomegranate seeds add a burst of freshness and a hint of tartness. This salad is versatile enough to be served as a side or a hearty main dish, making it perfect for festive occasions or casual dinners. Its vibrant colors and delightful flavors are sure to impress, making it a must-try for any fall gathering!

Cranberry, Apple, and Farro Salad with Maple Vinaigrette

This delightful salad combines tart cranberries, crisp apples, and chewy farro, all tossed in a homemade maple vinaigrette. It’s a perfect blend of sweet and savory flavors, making it a great addition to your fall table. Packed with nutrients, this salad is not only delicious but also colorful and visually appealing.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 1 cup fresh or dried cranberries
• 1 large apple (Granny Smith or Honeycrisp), diced
• ½ cup feta cheese, crumbled (optional)
• ¼ cup pecans or walnuts, toasted and chopped
• 2 cups baby spinach or mixed greens

Maple Vinaigrette:

• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and let cool.
2. In a large bowl, combine the cooked farro, cranberries, diced apple, feta cheese, and toasted nuts.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper for the vinaigrette.
4. Pour the dressing over the salad and toss gently to combine. Serve over a bed of baby spinach or mixed greens.

The Cranberry, Apple, and Farro Salad with Maple Vinaigrette is a perfect embodiment of fall flavors, combining the sweetness of apples and cranberries with the hearty texture of farro. This salad not only offers a delicious contrast of tastes but also provides a vibrant color palette that brightens up any meal. It’s an ideal dish for potlucks, family gatherings, or a cozy dinner at home. Enjoy this nutritious salad as a refreshing side or a light main course that celebrates the season’s harvest.

Farro Salad with Roasted Brussels Sprouts and Bacon

This savory farro salad features roasted Brussels sprouts, crispy bacon, and a touch of Parmesan cheese for an indulgent twist. It’s a hearty salad that combines rich flavors and textures, making it a comforting dish perfect for fall. Whether served warm or at room temperature, it’s sure to satisfy your cravings.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• ¼ cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar

Instructions:

1. Rinse the farro under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and let cool.
2. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until golden brown and tender.
3. In a skillet over medium heat, cook the chopped bacon until crispy. Drain on paper towels to remove excess grease.
4. In a large bowl, combine the cooked farro, roasted Brussels sprouts, crispy bacon, and Parmesan cheese.
5. Drizzle with balsamic vinegar and toss gently to combine before serving.

The Farro Salad with Roasted Brussels Sprouts and Bacon is a hearty dish that captures the essence of fall with its rich flavors and comforting ingredients. The smoky bacon perfectly complements the earthy Brussels sprouts, while the nutty farro adds a chewy texture that makes this salad satisfying. This dish can easily serve as a main course or a side, and it’s perfect for gatherings or cozy dinners at home. Enjoy this warm salad as a delightful addition to your fall menu, bringing warmth and flavor to your table.

Mediterranean Farro Salad with Roasted Vegetables

This vibrant Mediterranean farro salad is a feast for the eyes and the palate, featuring roasted seasonal vegetables like zucchini, bell peppers, and cherry tomatoes. Tossed with a light lemon vinaigrette and fresh herbs, this salad is not only packed with flavor but also offers a delightful way to incorporate more vegetables into your diet.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 1 zucchini, diced
• 1 bell pepper (red or yellow), diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup feta cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup fresh parsley, chopped

Lemon Vinaigrette:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Rinse the farro under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender. Drain and let cool.
2. Preheat your oven to 400°F (200°C). Toss the diced zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. In a large bowl, combine the cooked farro, roasted vegetables, Kalamata olives, feta cheese, and parsley.
4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper for the vinaigrette.
5. Drizzle the dressing over the salad and toss gently to combine before serving.

The Mediterranean Farro Salad with Roasted Vegetables is a delightful dish that celebrates the flavors of the season. The combination of roasted vegetables brings warmth and depth to the salad, while the lemon vinaigrette adds a refreshing brightness. This salad is not only visually appealing but also highly nutritious, making it an excellent choice for a light lunch or a side dish for dinner. It’s perfect for meal prep, as the flavors continue to develop after a day in the refrigerator, allowing you to enjoy this delicious salad throughout the week. Embrace the tastes of fall with this wholesome and satisfying recipe!

Note: More recipes are coming soon!