24 Easy and Delicious Fall Farro Recipes For Every Taste

Fall is the perfect season to enjoy warm, hearty, and nutrient-packed meals.

Farro, an ancient whole grain with a nutty flavor and chewy texture, is a versatile ingredient that pairs beautifully with seasonal vegetables, fruits, and spices.

From roasted squash and mushrooms to apples, cranberries, and pomegranate, farro can be the star of both savory and sweet dishes.

In this collection of 24 fall farro recipes, you’ll find comforting salads, one-pot meals, grain bowls, and cozy side dishes perfect for autumn dinners, lunches, or even brunch.

Whether you are looking for a simple roasted vegetable bowl or a festive farro pilaf for holiday gatherings, these recipes are packed with fall flavors that celebrate the season.

Each dish highlights farro’s hearty texture while combining it with classic fall ingredients like pumpkin, sweet potato, Brussels sprouts, kale, cranberries, and more.

24 Easy and Delicious Fall Farro Recipes For Every Taste

These 24 fall farro recipes offer a variety of ways to bring the flavors of autumn into your kitchen.

Nutty, chewy, and satisfying, farro is an excellent base for creating wholesome meals that are both nourishing and delicious.

From sweet to savory, light to hearty, these recipes provide endless inspiration for enjoying seasonal produce in exciting and flavorful ways.

Fall is a time for cozy meals and comforting flavors, and farro makes it easy to enjoy the season in a healthy and satisfying way.

Whether you’re cooking for family, friends, or just yourself, these recipes are sure to become staples in your autumn menu.

Autumn Harvest Farro Salad

This Autumn Harvest Farro Salad is a hearty, nutrient-packed dish perfect for fall.

Sweet roasted butternut squash, tart dried cranberries, and crunchy toasted pecans combine with nutty farro, all dressed in a maple-balsamic vinaigrette for a warm, seasonal flavor.

It’s perfect as a side dish or a light main course.

Ingredients:

• 1 cup farro, rinsed
• 2 cups vegetable broth
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup dried cranberries
• ½ cup toasted pecans, chopped
• 2 green onions, sliced
• ¼ cup fresh parsley, chopped

Maple-Balsamic Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and caramelized.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat to a simmer, and cook for 25–30 minutes until tender but chewy. Drain excess liquid.
3. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine cooked farro, roasted squash, dried cranberries, toasted pecans, green onions, and parsley. Drizzle with the vinaigrette and toss gently.
5. Serve warm or at room temperature.

This Autumn Harvest Farro Salad captures the essence of fall with its combination of sweet, nutty, and tangy flavors.

It’s an easy, wholesome dish that brings the season to your table.

Creamy Pumpkin Farro Risotto

A creamy, comforting twist on classic risotto, this Pumpkin Farro Risotto features tender farro grains cooked in a savory broth with pureed pumpkin, Parmesan, and warm fall spices.

Perfect for cozy dinners on chilly evenings.

Ingredients:

• 1 cup farro, rinsed
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• ¼ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• ½ tsp ground nutmeg
• Salt and pepper, to taste
• Fresh sage leaves for garnish

Instructions:

1. In a large saucepan, heat 1 tablespoon butter over medium heat. Sauté the onion and garlic until soft and translucent.
2. Add the farro and stir to coat with butter. Gradually add vegetable broth, one cup at a time, stirring frequently until liquid is absorbed before adding more. Cook for 25–30 minutes until farro is tender.
3. Stir in pumpkin puree, remaining butter, Parmesan cheese, nutmeg, salt, and pepper. Cook for 2–3 minutes until creamy and heated through.
4. Garnish with fresh sage leaves before serving.

Creamy Pumpkin Farro Risotto is a warm, indulgent dish that highlights the comforting flavors of fall.

Each bite is rich, creamy, and satisfying—a true seasonal favorite.

Farro with Roasted Brussels Sprouts and Apples

This Farro with Roasted Brussels Sprouts and Apples is a savory-sweet dish combining nutty farro with caramelized Brussels sprouts and tender apples.

A drizzle of apple cider vinaigrette enhances the fall flavors, making it a perfect side or vegetarian main.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 cups Brussels sprouts, trimmed and halved
• 1 large apple, cored and diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup dried cranberries
• 2 tbsp pumpkin seeds

Apple Cider Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts and diced apple with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Combine cooked farro, roasted Brussels sprouts, roasted apples, dried cranberries, and pumpkin seeds in a large bowl. Drizzle with vinaigrette and toss gently.
5. Serve warm.

Farro with Roasted Brussels Sprouts and Apples is a perfect balance of sweet, nutty, and earthy flavors.

This vibrant dish makes the most of fall produce and is both hearty and healthy.

Sage and Mushroom Farro

This Sage and Mushroom Farro is a warm, earthy dish perfect for fall.

Nutty farro is cooked with a medley of sautéed mushrooms, onions, and fresh sage, creating a comforting side or vegetarian main that’s rich in flavor and texture.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
2. While farro cooks, heat olive oil in a large skillet over medium heat. Sauté onion until translucent. Add garlic and mushrooms and cook until mushrooms are golden brown.
3. Stir in chopped sage, salt, and pepper. Add cooked farro to the skillet and toss to combine.
4. Sprinkle with Parmesan cheese if desired before serving.

Sage and Mushroom Farro is a cozy, savory dish that perfectly captures the essence of fall.

It’s earthy, hearty, and packed with seasonal flavors.

Cranberry-Orange Farro Pilaf

This Cranberry-Orange Farro Pilaf combines nutty farro with sweet-tart dried cranberries and bright orange zest.

Toasted almonds add crunch, while a hint of cinnamon and nutmeg brings a warm fall aroma to this festive side dish.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• ½ cup dried cranberries
• ½ cup sliced almonds, toasted
• Zest of 1 orange
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
2. In a large skillet, heat olive oil over medium heat. Add cooked farro, dried cranberries, orange zest, cinnamon, and nutmeg. Toss to combine and heat through.
3. Remove from heat and stir in toasted almonds. Season with salt and pepper.
4. Serve warm as a side or light main dish.

Cranberry-Orange Farro Pilaf is a vibrant, festive dish with sweet, nutty, and citrusy notes.

It’s a delightful way to bring fall flavors to your table.

Farro with Roasted Sweet Potato and Kale

This Farro with Roasted Sweet Potato and Kale is a hearty, nutrient-rich dish perfect for autumn dinners.

Sweet roasted potatoes, earthy kale, and nutty farro are tossed with a lemony vinaigrette for a fresh, satisfying, and colorful meal.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth
• 2 cups sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 3 cups kale, chopped
• Salt and pepper, to taste
• 2 tbsp pumpkin seeds
• 2 tbsp lemon juice
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. In a large skillet, sauté chopped kale with a small drizzle of olive oil for 2–3 minutes until wilted.
4. Combine farro, roasted sweet potatoes, and kale in a large bowl. Add pumpkin seeds and drizzle with lemon juice and olive oil. Toss gently.
5. Serve warm.

Farro with Roasted Sweet Potato and Kale is a colorful, wholesome fall dish.

The combination of sweet, nutty, and slightly tangy flavors makes it a perfect seasonal favorite.

Farro Stuffed Acorn Squash

This Farro Stuffed Acorn Squash is a festive, fall-inspired dish.

Roasted acorn squash halves are filled with a savory mixture of farro, sautéed vegetables, cranberries, and herbs, creating a hearty, colorful, and naturally gluten-free meal.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• ½ cup dried cranberries
• ¼ cup chopped walnuts
• 1 tsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush the acorn squash halves with 1 tablespoon olive oil and season with salt and pepper. Roast for 25–30 minutes until tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain any excess liquid.
3. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion, garlic, and carrot until soft. Stir in cooked farro, cranberries, walnuts, and thyme. Season with salt and pepper.
4. Spoon the farro mixture into roasted squash halves. Return to oven for 5–10 minutes to heat through.
5. Serve warm.

Farro Stuffed Acorn Squash is a visually stunning and hearty fall dish.

The blend of sweet, nutty, and savory flavors makes it perfect for family dinners or festive gatherings.

Farro and Roasted Beet Salad

This Farro and Roasted Beet Salad is a vibrant, earthy dish ideal for autumn.

Sweet roasted beets, tangy goat cheese, and toasted pecans are combined with chewy farro and drizzled with a balsamic-honey dressing, creating a well-balanced and nutritious salad.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup goat cheese, crumbled
• ¼ cup toasted pecans, chopped
• 2 cups arugula or spinach

Balsamic-Honey Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
4. In a large bowl, combine farro, roasted beets, arugula, goat cheese, and pecans. Drizzle with dressing and toss gently.
5. Serve at room temperature.

Farro and Roasted Beet Salad is a colorful, hearty salad that highlights the best of fall produce.

The combination of earthy beets, creamy goat cheese, and nutty farro is irresistible.

Warm Farro with Apples, Pecans, and Cinnamon

This Warm Farro with Apples, Pecans, and Cinnamon is a cozy, breakfast-style dish or side for autumn meals.

Sweet apples, crunchy pecans, and warm cinnamon spice make it comforting and nutritious, perfect for chilly fall mornings.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups water
• 2 apples, diced
• ¼ cup pecans, toasted
• 1 tbsp butter or coconut oil
• 1 tsp cinnamon
• 1 tbsp maple syrup
• Pinch of salt

Instructions:

1. In a medium saucepan, bring water to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain any excess water.
2. In a skillet, melt butter over medium heat. Add diced apples, cinnamon, and maple syrup. Sauté until apples are soft and caramelized.
3. Stir cooked farro into the skillet with apples. Toss to combine and heat through.
4. Sprinkle toasted pecans on top before serving.

Warm Farro with Apples, Pecans, and Cinnamon is a comforting and naturally sweet fall dish.

It’s a perfect way to enjoy the flavors of the season in a wholesome and satisfying way.

Farro and Roasted Carrot Bowl

This Farro and Roasted Carrot Bowl is a hearty and colorful dish perfect for fall.

Sweet roasted carrots, earthy farro, and a touch of fresh herbs create a simple yet satisfying meal. It works well as a warm lunch or side for dinner.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 3 large carrots, peeled and sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp fresh thyme, chopped
• ¼ cup pumpkin seeds, toasted
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrot slices with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized and tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. In a large bowl, combine cooked farro, roasted carrots, thyme, and pumpkin seeds. Drizzle with remaining olive oil and lemon juice. Toss gently.
4. Serve warm.

Farro and Roasted Carrot Bowl is a simple, wholesome dish highlighting the natural sweetness of roasted vegetables.

It’s a satisfying and colorful fall meal.

Autumn Farro with Pear and Gorgonzola

This Autumn Farro with Pear and Gorgonzola combines nutty farro with juicy pears, creamy Gorgonzola, and crunchy walnuts.

The mix of sweet, savory, and nutty flavors makes this a luxurious fall-inspired dish for a main or side.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 ripe pears, diced
• ¼ cup walnuts, toasted and chopped
• ¼ cup crumbled Gorgonzola cheese
• 1 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
2. In a skillet, heat olive oil over medium heat. Add diced pears and sauté for 3–4 minutes until slightly softened.
3. Combine cooked farro, sautéed pears, walnuts, and rosemary. Toss gently and season with salt and pepper.
4. Sprinkle crumbled Gorgonzola over the top before serving.

Autumn Farro with Pear and Gorgonzola is an elegant and flavorful fall dish.

Each bite balances sweetness, earthiness, and creamy richness perfectly.

Farro Chili with Butternut Squash

This Farro Chili with Butternut Squash is a hearty, warming fall meal.

Farro replaces traditional beans for a chewy, nutty texture, while roasted butternut squash adds natural sweetness to the smoky, spiced chili.

Ingredients:

• 1 cup farro, rinsed
• 2 cups vegetable broth
• 2 cups butternut squash, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• ½ cup corn kernels (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft. Add roasted squash, diced tomatoes, chili powder, smoked paprika, and cooked farro. Stir to combine.
4. Simmer for 10–15 minutes to allow flavors to meld. Add corn kernels if using. Season with salt and pepper.
5. Serve warm, optionally garnished with fresh cilantro or avocado slices.

Farro Chili with Butternut Squash is a filling and cozy fall dish.

The combination of smoky spices, sweet squash, and nutty farro makes it perfect for chilly autumn evenings.

Farro with Roasted Cauliflower and Cranberries

This Farro with Roasted Cauliflower and Cranberries is a colorful, hearty fall dish.

Nutty farro pairs with caramelized cauliflower, tart dried cranberries, and toasted almonds for a balance of flavors and textures.

Perfect as a side or light main.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 1 small cauliflower, cut into florets
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup dried cranberries
• ¼ cup sliced almonds, toasted
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. In a large bowl, combine cooked farro, roasted cauliflower, dried cranberries, and thyme. Drizzle with remaining olive oil and toss gently.
4. Sprinkle toasted almonds on top before serving.

Farro with Roasted Cauliflower and Cranberries is a festive, nutritious fall dish.

The combination of sweet, nutty, and earthy flavors makes it ideal for seasonal meals.

Farro with Roasted Pears and Brussels Sprouts

This Farro with Roasted Pears and Brussels Sprouts is a savory-sweet dish perfect for fall.

Nutty farro is combined with caramelized pears, roasted Brussels sprouts, and a light balsamic glaze for a warm, flavorful meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 cups Brussels sprouts, halved
• 2 pears, cored and sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp balsamic glaze
• ¼ cup pecans, toasted

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts and pear slices with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. Combine cooked farro, roasted Brussels sprouts, and pears in a large bowl. Drizzle with balsamic glaze and toss gently.
4. Sprinkle toasted pecans on top before serving.

Farro with Roasted Pears and Brussels Sprouts is a deliciously balanced fall dish.

Sweet, nutty, and tangy flavors come together to make a wholesome, seasonal favorite.

Spiced Farro with Roasted Sweet Potato and Kale

This Spiced Farro with Roasted Sweet Potato and Kale is a hearty fall side or main.

Roasted sweet potatoes and earthy kale combine with farro and warm spices like cinnamon and nutmeg for a comforting autumn dish.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 cups sweet potatoes, diced
• 3 cups kale, chopped
• 2 tbsp olive oil
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Salt and pepper, to taste
• 2 tbsp pumpkin seeds, toasted

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. In a skillet, sauté chopped kale with remaining olive oil for 2–3 minutes until wilted.
4. Combine cooked farro, roasted sweet potatoes, and kale in a large bowl. Top with toasted pumpkin seeds and serve warm.

Spiced Farro with Roasted Sweet Potato and Kale is a cozy, nutrient-rich dish perfect for fall.

The combination of sweet, nutty, and earthy flavors makes it an autumn staple.

Farro and Roasted Pumpkin Bowl

This Farro and Roasted Pumpkin Bowl is a cozy and nutrient-packed fall dish.

Nutty farro combines with sweet roasted pumpkin, sautéed onions, and a hint of sage for a flavorful, hearty meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 cups pumpkin, peeled and cubed
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• 2 tbsp toasted pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain any excess liquid.
3. In a skillet, heat remaining olive oil and sauté onion until translucent. Stir in roasted pumpkin and sage.
4. Combine cooked farro with the pumpkin mixture and toss gently. Top with toasted pumpkin seeds before serving.

Farro and Roasted Pumpkin Bowl is a warm, comforting dish that celebrates the flavors of fall.

It’s both hearty and healthy, perfect for seasonal meals.

Farro with Apple, Bacon, and Brussels Sprouts

This Farro with Apple, Bacon, and Brussels Sprouts is a savory-sweet fall dish.

Crispy bacon, roasted Brussels sprouts, and caramelized apples combine with farro for a hearty and flavorful meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable or chicken broth
• 2 cups Brussels sprouts, halved
• 1 apple, diced
• 4 slices bacon, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. In a medium saucepan, bring broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. In a skillet, cook chopped bacon until crisp. Remove and drain on paper towels. In the same skillet, sauté diced apple for 2–3 minutes until slightly softened.
4. Combine cooked farro, roasted Brussels sprouts, apple, and bacon. Toss gently and serve warm.

Farro with Apple, Bacon, and Brussels Sprouts is a savory, slightly sweet dish that highlights fall flavors. It’s perfect as a main or hearty side.

Farro and Roasted Root Vegetable Medley

This Farro and Roasted Root Vegetable Medley is a colorful, comforting dish.

A mix of roasted carrots, parsnips, and beets is combined with farro and a simple herb dressing for a wholesome fall meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 carrots, diced
• 2 parsnips, diced
• 2 small beets, diced
• 3 tbsp olive oil, divided
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. In a large bowl, combine roasted vegetables and cooked farro. Drizzle with remaining olive oil, balsamic vinegar, and sprinkle with thyme. Toss gently.
4. Serve warm as a main or side dish.

Farro and Roasted Root Vegetable Medley is a hearty, colorful fall dish.

The combination of sweet roasted vegetables and nutty farro makes it a perfect seasonal favorite.

Farro with Roasted Fennel and Caramelized Onions

This Farro with Roasted Fennel and Caramelized Onions is a fragrant, savory dish perfect for fall.

Sweet caramelized onions and roasted fennel bring depth to nutty farro, making it a hearty side or main.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 fennel bulbs, trimmed and sliced
• 1 large onion, thinly sliced
• 3 tbsp olive oil, divided
• Salt and pepper, to taste
• 1 tsp fresh thyme, chopped
• 2 tbsp toasted walnuts

Instructions:

1. Preheat oven to 400°F (200°C). Toss sliced fennel with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add onions and cook slowly, stirring occasionally, until caramelized, about 15–20 minutes.
3. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
4. Combine cooked farro, roasted fennel, and caramelized onions. Drizzle with remaining olive oil, sprinkle thyme and toasted walnuts, and toss gently.
5. Serve warm.

Farro with Roasted Fennel and Caramelized Onions is a cozy, aromatic fall dish.

Its rich, layered flavors make it a satisfying addition to any seasonal meal.

Farro with Roasted Butternut Squash and Kale Pesto

This Farro with Roasted Butternut Squash and Kale Pesto is a vibrant fall dish.

Nutty farro and roasted squash are enhanced with a bright, herbaceous kale pesto, creating a wholesome, flavorful meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 cups butternut squash, cubed
• 3 cups kale, stems removed
• ¼ cup walnuts
• ¼ cup Parmesan cheese, grated
• 2 cloves garlic
• ¼ cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. For the kale pesto, blend kale, walnuts, Parmesan, garlic, and olive oil until smooth. Season with salt and pepper.
4. Toss cooked farro with roasted squash and kale pesto until evenly coated. Serve warm.

Farro with Roasted Butternut Squash and Kale Pesto is a colorful, nutrient-rich fall dish.

The combination of roasted vegetables and vibrant pesto makes it both comforting and flavorful.

Farro with Roasted Mushrooms and Thyme

This Farro with Roasted Mushrooms and Thyme is an earthy, savory dish perfect for fall.

Roasted mushrooms add deep flavor to nutty farro, accented by fresh thyme and a touch of garlic.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 3 cups assorted mushrooms, sliced
• 2 cloves garlic, minced
• 3 tbsp olive oil, divided
• Salt and pepper, to taste
• 1 tsp fresh thyme, chopped
• 2 tbsp grated Parmesan (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss mushrooms with 1 tablespoon olive oil, garlic, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. Combine cooked farro with roasted mushrooms, drizzle with remaining olive oil, and sprinkle fresh thyme. Add Parmesan if desired.
4. Serve warm.

Farro with Roasted Mushrooms and Thyme is a hearty, earthy dish that embodies the flavors of fall.

Its rich, savory taste makes it a perfect seasonal main or side.

Farro with Roasted Figs and Walnuts

This Farro with Roasted Figs and Walnuts is a sweet-savory fall dish.

The natural sweetness of roasted figs pairs beautifully with nutty farro and crunchy walnuts, creating a warm, comforting meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 6 fresh figs, halved
• ¼ cup walnuts, toasted and chopped
• 2 tbsp olive oil, divided
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• 2 tbsp crumbled goat cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss fig halves with 1 tablespoon olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. Combine cooked farro with roasted figs, walnuts, and rosemary. Drizzle with remaining olive oil and toss gently.
4. Optional: sprinkle with crumbled goat cheese before serving.

Farro with Roasted Figs and Walnuts is a rich, flavorful dish that highlights autumn’s natural sweetness.

Its balance of nutty, sweet, and savory flavors makes it ideal for seasonal meals.

Farro with Roasted Pumpkin, Spinach, and Sage

This Farro with Roasted Pumpkin, Spinach, and Sage is a hearty, nutrient-packed fall dish.

Roasted pumpkin, fresh spinach, and fragrant sage enhance the nutty flavor of farro for a wholesome and cozy meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 cups pumpkin, diced
• 3 cups fresh spinach
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• 2 tbsp pumpkin seeds, toasted

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. In a skillet, sauté spinach with remaining olive oil until wilted.
4. Combine farro, roasted pumpkin, and sautéed spinach. Sprinkle with sage and toasted pumpkin seeds. Serve warm.

Farro with Roasted Pumpkin, Spinach, and Sage is a colorful and nourishing dish.

Its blend of earthy, nutty, and aromatic flavors captures the essence of fall.

Farro with Roasted Sweet Potato and Pomegranate

This Farro with Roasted Sweet Potato and Pomegranate is a vibrant, autumn-inspired dish.

Sweet roasted potatoes and tart pomegranate seeds mix with nutty farro for a healthy and flavorful fall meal.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups vegetable broth
• 2 cups sweet potatoes, cubed
• ½ cup pomegranate seeds
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper, to taste
• 2 tbsp toasted almonds, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat, and simmer for 25–30 minutes until tender. Drain excess liquid.
3. Combine cooked farro, roasted sweet potatoes, and pomegranate seeds. Drizzle with remaining olive oil and toss gently.
4. Sprinkle toasted almonds on top before serving.

Farro with Roasted Sweet Potato and Pomegranate is a visually stunning and flavorful fall dish.

The combination of sweet, tart, and nutty flavors makes it a perfect seasonal favorite.