25 Delicious Fall Farro Salad Recipes You Need to Try

Fall is the perfect season to celebrate the harvest and enjoy dishes that are hearty, flavorful, and packed with seasonal produce.

Farro, an ancient grain with a nutty flavor and chewy texture, is an excellent base for autumn salads.

It pairs beautifully with roasted vegetables, sweet fruits, nuts, and tangy dressings, making it a versatile and satisfying choice for lunch, dinner, or a festive gathering.

In this blog, we’ve curated 25 fall farro salad recipes that highlight the best flavors of the season.

From roasted squash and sweet potatoes to cranberries, pomegranate, and warm spices, these salads are not only delicious but also packed with nutrients.

Whether you’re looking for a comforting main dish or a vibrant side, these recipes will inspire you to bring the cozy taste of fall to your table.

25 Delicious Fall Farro Salad Recipes You Need to Try

Fall farro salads are a delicious way to enjoy the season’s bounty while keeping meals healthy, hearty, and flavorful.

With the right combination of roasted vegetables, fruits, nuts, and dressings, farro transforms into a satisfying autumn dish that can be served warm or chilled.

These 25 fall farro salad recipes offer endless inspiration for weeknight dinners, lunchboxes, or holiday gatherings.

Try experimenting with your favorite fall ingredients, mix and match flavors, and make these salads your own.

With so many creative combinations, you’ll find farro becoming a staple in your fall meal planning.

Harvest Farro Salad with Roasted Butternut Squash

This hearty fall farro salad combines nutty farro with sweet roasted butternut squash, crisp apples, and tangy cranberries.

Toasted pecans add a delightful crunch, while a warm maple-Dijon dressing ties all the flavors together.

Perfect as a main dish or a festive side, it celebrates the vibrant tastes of autumn.

Ingredients:

• 1 ½ cups farro, rinsed
• 4 cups water or vegetable broth
• 3 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 large apple, diced (preferably Honeycrisp)
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• ¼ cup crumbled feta cheese (optional)
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• ¼ cup extra virgin olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and lightly caramelized.
2. While the squash roasts, cook the farro in water or vegetable broth according to package instructions until tender but slightly chewy, about 25–30 minutes. Drain and let cool slightly.
3. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil until emulsified. Season with a pinch of salt and pepper.
4. In a large mixing bowl, combine cooked farro, roasted squash, diced apple, dried cranberries, and toasted pecans. Pour the dressing over the salad and toss gently to coat.
5. Sprinkle crumbled feta on top if using. Serve warm or at room temperature.

This harvest farro salad is a cozy autumn favorite, combining sweet, savory, and nutty flavors.

The roasted squash and crunchy pecans create a delightful texture contrast, making it a satisfying and festive dish for fall gatherings.

Autumn Farro Salad with Roasted Brussels Sprouts and Pomegranate

Bright, colorful, and packed with fall flavors, this farro salad features caramelized Brussels sprouts, tart pomegranate seeds, and toasted pumpkin seeds.

A lemon-honey vinaigrette brings a refreshing tang that balances the earthy roasted vegetables.

Ingredients:

• 1 ½ cups pearled farro
• 4 cups vegetable broth
• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ½ cup pomegranate seeds
• ¼ cup toasted pumpkin seeds
• ¼ cup crumbled goat cheese (optional)
• 2 tbsp honey
• 2 tbsp fresh lemon juice
• ¼ cup extra virgin olive oil
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until golden and slightly crisp.
2. Cook farro in vegetable broth according to package instructions until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together honey, lemon juice, olive oil, Dijon mustard, salt, and pepper to create a bright vinaigrette.
4. In a large bowl, combine farro, roasted Brussels sprouts, pomegranate seeds, and pumpkin seeds. Toss gently with the vinaigrette.
5. Top with crumbled goat cheese if desired. Serve warm or chilled.

This autumn farro salad is both visually stunning and flavorful, with a perfect balance of sweet, tart, and nutty elements.

It’s an elegant, hearty option for fall lunches or dinner sides.

Spiced Farro Salad with Roasted Pears and Walnuts

This farro salad highlights the natural sweetness of roasted pears paired with spiced walnuts and dried cherries.

A warm spiced vinaigrette enhances the comforting fall flavors, making it an ideal dish for cool autumn evenings.

Ingredients:

• 1 ½ cups farro
• 4 cups water or vegetable broth
• 2 ripe pears, cored and sliced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ½ cup dried cherries
• ½ cup toasted walnuts
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• ¼ cup extra virgin olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, cinnamon, nutmeg, and a pinch of salt. Roast for 15–20 minutes until tender and caramelized.
2. Cook farro in water or vegetable broth according to package instructions until tender. Drain and let cool slightly.
3. In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper to create the spiced vinaigrette.
4. In a large bowl, combine farro, roasted pears, dried cherries, and toasted walnuts. Drizzle with the vinaigrette and toss gently.
5. Serve warm or at room temperature.

The roasted pears and spiced walnuts elevate this farro salad into a comforting, autumn-inspired dish.

Its warm flavors and hearty texture make it perfect for seasonal lunches, dinners, or potlucks.

Farro Salad with Roasted Sweet Potatoes and Kale

This nourishing farro salad features roasted sweet potatoes, tender kale, and a medley of dried fruits and nuts.

A zesty orange-tahini dressing brings a creamy, citrusy touch that complements the earthy vegetables and chewy grains. Perfect for a fall lunch or side dish.

Ingredients:

• 1 ½ cups farro, rinsed
• 4 cups water or vegetable broth
• 2 cups sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 3 cups kale, chopped and stems removed
• ½ cup dried cranberries
• ½ cup toasted almonds, sliced
• ¼ cup tahini
• 3 tbsp fresh orange juice
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp maple syrup
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and lightly caramelized.
2. Cook farro in water or vegetable broth until tender but still slightly chewy, about 25–30 minutes. Drain and allow to cool slightly.
3. In a small bowl, whisk together tahini, orange juice, apple cider vinegar, olive oil, maple syrup, and a pinch of salt to make the dressing.
4. Massage the chopped kale lightly with a pinch of salt to soften it. In a large bowl, combine farro, roasted sweet potatoes, kale, dried cranberries, and toasted almonds. Drizzle with the dressing and toss to coat.
5. Serve warm or at room temperature.

This farro salad is a nutrient-packed, fall-inspired dish with a perfect balance of sweet, savory, and nutty flavors.

The creamy citrus dressing ties everything together for a satisfying and vibrant meal.

Farro Salad with Roasted Carrots, Fennel, and Orange

This vibrant fall farro salad features roasted carrots and fennel, tangy orange segments, and fresh herbs.

A honey-citrus vinaigrette enhances the flavors, creating a refreshing yet hearty seasonal dish.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 3 large carrots, peeled and cut into sticks
• 1 bulb fennel, sliced thinly
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 orange, peeled and segmented
• ¼ cup chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp honey
• 2 tbsp fresh orange juice
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots and fennel with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and caramelized.
2. Cook farro in vegetable broth according to package instructions until tender, about 25–30 minutes. Drain and let cool slightly.
3. In a small bowl, whisk together olive oil, honey, orange juice, apple cider vinegar, salt, and pepper to create a vinaigrette.
4. In a large bowl, combine farro, roasted carrots and fennel, orange segments, and chopped parsley. Toss gently with the vinaigrette.
5. Serve warm or at room temperature.

This salad is a burst of fall freshness and color.

The sweet roasted vegetables, citrusy segments, and fresh herbs make it both hearty and lively—a perfect accompaniment to any autumn meal.

Farro Salad with Roasted Beets, Goat Cheese, and Walnuts

Earthy roasted beets, creamy goat cheese, and crunchy walnuts make this farro salad a classic fall favorite.

A balsamic-honey dressing adds a rich, tangy sweetness, bringing all the flavors together in a balanced, satisfying dish.

Ingredients:

• 1 ½ cups farro
• 4 cups water or vegetable broth
• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ½ cup crumbled goat cheese
• ½ cup toasted walnuts, roughly chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp extra virgin olive oil
• Pinch of salt and pepper

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. Cook farro in water or vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together balsamic vinegar, honey, olive oil, salt, and pepper to make a dressing.
4. In a large bowl, combine farro, roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle with the balsamic-honey dressing and toss gently.
5. Serve warm or at room temperature.

This farro salad is a harmonious blend of earthy, creamy, and nutty flavors.

It’s perfect for a fall dinner table, providing both vibrant color and comforting seasonal taste.

Farro Salad with Roasted Pumpkin and Sage

Celebrate fall with this farro salad featuring sweet roasted pumpkin, crispy sage leaves, and toasted pine nuts.

A light lemon-honey dressing brings a bright, nutty finish, perfect as a side or a vegetarian main.

Ingredients:

• 1 ½ cups farro, rinsed
• 4 cups vegetable broth
• 3 cups pumpkin, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp fresh sage leaves
• ¼ cup toasted pine nuts
• 2 tbsp lemon juice
• 1 tbsp honey
• 3 tbsp extra virgin olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Add sage leaves in the last 5 minutes to crisp them lightly.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together lemon juice, honey, and olive oil to make a dressing.
4. In a large bowl, combine farro, roasted pumpkin, sage leaves, and pine nuts. Drizzle with the dressing and toss gently.
5. Serve warm or at room temperature.

This farro salad is rich in autumn flavors, with a balance of sweetness from pumpkin and the herbal aroma of sage.

Its hearty texture and bright dressing make it a seasonal favorite.

Farro Salad with Roasted Cauliflower and Apples

This fall-inspired salad combines nutty farro with caramelized cauliflower, crisp apple cubes, and dried cranberries.

A mustard-apple cider vinaigrette ties the flavors together in a sweet-and-savory delight.

Ingredients:

• 1 ½ cups farro
• 4 cups water or vegetable broth
• 1 small head cauliflower, cut into florets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 apple, diced
• ½ cup dried cranberries
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 1 tsp honey

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Cook farro in water or broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together apple cider vinegar, Dijon mustard, olive oil, and honey to make a vinaigrette.
4. In a large bowl, combine farro, roasted cauliflower, apple, and dried cranberries. Toss with the vinaigrette.
5. Serve warm or chilled.

This salad is a wonderful combination of textures and flavors—crispy roasted cauliflower, sweet apples, and chewy farro come together with a tangy dressing for a comforting autumn dish.

Farro Salad with Roasted Pears, Spinach, and Pecans

Juicy roasted pears, fresh spinach, and crunchy pecans make this farro salad a fall favorite.

A maple-Dijon dressing adds a gentle sweetness, creating a balanced and flavorful seasonal dish.

Ingredients:

• 1 ½ cups farro
• 4 cups water or vegetable broth
• 2 ripe pears, sliced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 3 cups fresh spinach
• ½ cup toasted pecans
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
2. Cook farro until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together Dijon mustard, maple syrup, olive oil, and apple cider vinegar to make a dressing.
4. In a large bowl, combine farro, roasted pears, spinach, and pecans. Drizzle with the dressing and toss gently.
5. Serve warm or at room temperature.

This salad is a sweet-and-savory autumn delight, perfect for fall lunches or as a side dish.

The roasted pears and crunchy pecans make each bite a satisfying seasonal treat.

Farro Salad with Roasted Sweet Potatoes, Feta, and Pomegranate

This vibrant salad balances roasted sweet potatoes with tart pomegranate seeds, creamy feta, and peppery arugula.

A citrus-honey dressing completes the dish with a refreshing fall flavor.

Ingredients:

• 1 ½ cups farro
• 4 cups water or vegetable broth
• 2 cups sweet potatoes, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups arugula
• ½ cup pomegranate seeds
• ½ cup crumbled feta
• 3 tbsp orange juice
• 2 tbsp honey
• 3 tbsp extra virgin olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in water or broth until tender, about 25–30 minutes. Drain and cool slightly.
3. Whisk together orange juice, honey, and olive oil for the dressing.
4. In a large bowl, combine farro, roasted sweet potatoes, arugula, pomegranate seeds, and feta. Toss with dressing.
5. Serve warm or chilled.

This salad is a colorful and flavorful fall dish with a balance of sweet, tangy, and savory flavors.

The pomegranate seeds add a pop of color and freshness to the hearty farro.

Farro Salad with Roasted Mushrooms and Goat Cheese

Earthy roasted mushrooms, creamy goat cheese, and farro make this salad a savory fall treat.

A balsamic vinaigrette enhances the deep flavors, creating a dish that works as a hearty side or main course.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 2 cups mushrooms, sliced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ½ cup crumbled goat cheese
• 2 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss mushrooms with olive oil, salt, and pepper. Roast for 20 minutes until browned and tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together balsamic vinegar, olive oil, Dijon mustard, and honey to make the dressing.
4. Combine farro, roasted mushrooms, and goat cheese in a large bowl. Toss with the dressing.
5. Serve warm or at room temperature.

This salad combines earthy, creamy, and tangy flavors for a robust fall dish.

The roasted mushrooms and goat cheese provide a depth of flavor perfect for seasonal meals.

Farro Salad with Roasted Root Vegetables and Tahini Dressing

A medley of roasted root vegetables—carrots, parsnips, and beets—mixed with nutty farro creates a hearty fall salad.

A creamy tahini dressing adds richness and a subtle nutty flavor.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 1 cup beets, cubed
• 3 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tsp maple syrup
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, salt, and pepper. Roast for 30–35 minutes until tender and caramelized.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together tahini, lemon juice, water, maple syrup, and salt to make a creamy dressing.
4. In a large bowl, combine farro and roasted root vegetables. Drizzle with tahini dressing and toss gently.
5. Serve warm or at room temperature.

This farro salad is a comforting and filling autumn dish.

The roasted vegetables provide natural sweetness, while the tahini dressing adds a creamy, nutty note, perfect for fall dinners.

Farro Salad with Roasted Delicata Squash and Pomegranate

Sweet roasted delicata squash, juicy pomegranate seeds, and nutty farro come together in this festive fall salad.

A simple maple-lemon dressing balances sweetness with tang for a vibrant autumn dish.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 2 delicata squash, sliced and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup pomegranate seeds
• ¼ cup toasted sunflower seeds
• 2 tbsp maple syrup
• 2 tbsp lemon juice
• 3 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss delicata squash slices with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together maple syrup, lemon juice, and olive oil to create a dressing.
4. In a large bowl, combine farro, roasted squash, pomegranate seeds, and sunflower seeds. Toss with the dressing.
5. Serve warm or at room temperature.

This farro salad is colorful, flavorful, and perfect for fall celebrations.

The combination of roasted squash and pomegranate seeds creates a sweet-and-tart contrast that’s irresistible.

Farro Salad with Roasted Fennel, Oranges, and Pistachios

Earthy roasted fennel pairs beautifully with bright orange segments and crunchy pistachios in this autumn-inspired farro salad.

A citrus-honey vinaigrette ties all the flavors together.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 2 bulbs fennel, sliced thinly
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 oranges, peeled and segmented
• ¼ cup toasted pistachios
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tbsp orange juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss fennel with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and cool slightly.
3. Whisk together honey, olive oil, orange juice, salt, and pepper for the dressing.
4. Combine farro, roasted fennel, orange segments, and pistachios in a large bowl. Toss with the vinaigrette.
5. Serve warm or chilled.

This salad balances sweet, tangy, and nutty flavors with a hint of caramelized fennel.

It’s a visually stunning and flavorful addition to any fall meal.

Farro Salad with Roasted Butternut Squash, Cranberries, and Walnuts

This classic fall combination of roasted butternut squash, tart cranberries, and crunchy walnuts is elevated with farro and a maple-balsamic dressing.

It’s hearty, sweet, and slightly tangy—perfect for autumn gatherings.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 3 cups butternut squash, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup dried cranberries
• ½ cup toasted walnuts
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 3 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and cool slightly.
3. Whisk together balsamic vinegar, maple syrup, and olive oil to make a dressing.
4. Combine farro, roasted squash, cranberries, and walnuts in a large bowl. Toss with the dressing.
5. Serve warm or at room temperature.

The combination of roasted squash, cranberries, and walnuts gives this farro salad a perfect balance of sweet and savory flavors, making it a must-have fall side dish.

Farro Salad with Roasted Carrots, Chickpeas, and Tahini Dressing

A protein-packed fall salad featuring roasted carrots and chickpeas, hearty farro, and a creamy tahini dressing.

This dish is earthy, savory, and satisfying—a great vegetarian main or side.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 3 cups carrots, cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tsp maple syrup
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and chickpeas with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly crisp.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and cool slightly.
3. Whisk together tahini, lemon juice, water, maple syrup, and salt for the dressing.
4. Combine farro, roasted carrots, and chickpeas in a large bowl. Toss with the dressing.
5. Serve warm or at room temperature.

This hearty farro salad is full of texture and flavor.

The roasted chickpeas and tahini dressing provide protein and richness, making it a satisfying fall meal.

Farro Salad with Roasted Sweet Potatoes, Kale, and Cranberry-Pecan

This colorful farro salad combines roasted sweet potatoes, kale, dried cranberries, and toasted pecans.

A warm maple-Dijon dressing ties the flavors together, making it perfect for fall luncheons or dinners.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 2 cups sweet potatoes, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups kale, chopped
• ½ cup dried cranberries
• ½ cup toasted pecans
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together Dijon mustard, maple syrup, olive oil, and apple cider vinegar for the dressing.
4. Combine farro, roasted sweet potatoes, kale, cranberries, and pecans in a large bowl. Toss with the dressing.
5. Serve warm or at room temperature.

This fall farro salad is hearty, flavorful, and nutrient-rich.

The combination of sweet potatoes, cranberries, and pecans gives it a delightful texture and seasonal flavor.

Farro Salad with Roasted Butternut Squash, Spinach, and Feta

A colorful autumn salad featuring roasted butternut squash, fresh spinach, and crumbled feta.

A honey-balsamic dressing adds sweetness and tang, making it a satisfying seasonal dish.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 3 cups butternut squash, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups fresh spinach
• ½ cup crumbled feta
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 3 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and cool slightly.
3. Whisk together balsamic vinegar, honey, and olive oil for the dressing.
4. Combine farro, roasted squash, and spinach in a large bowl. Toss with the dressing and sprinkle with feta.
5. Serve warm or at room temperature.

This farro salad is a classic fall combination of sweet, savory, and tangy flavors.

It’s hearty enough for a main dish yet fresh enough for a side.

Farro Salad with Roasted Acorn Squash and Cranberries

Sweet roasted acorn squash cubes mingle with nutty farro, tart cranberries, and toasted almonds for a hearty fall salad.

A light orange-honey dressing brings brightness to this colorful dish.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 2 cups acorn squash, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup dried cranberries
• ¼ cup toasted almonds, sliced
• 2 tbsp orange juice
• 1 tbsp honey
• 3 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together orange juice, honey, and olive oil to create a dressing.
4. Combine farro, roasted squash, cranberries, and almonds in a large bowl. Toss with the dressing.
5. Serve warm or at room temperature.

This salad is a perfect blend of sweet, tart, and nutty flavors.

The roasted acorn squash adds a comforting autumn touch, making it ideal for seasonal gatherings.

Farro Salad with Roasted Carrots, Figs, and Walnuts

Earthy roasted carrots, sweet figs, and crunchy walnuts combine with farro to create a luxurious fall salad.

A maple-Dijon vinaigrette ties all the flavors together in perfect harmony.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 3 large carrots, cut into sticks
• 8 dried figs, quartered
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup toasted walnuts
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together Dijon mustard, maple syrup, olive oil, and apple cider vinegar for the dressing.
4. Combine farro, roasted carrots, figs, and walnuts in a large bowl. Toss with the dressing.
5. Serve warm or at room temperature.

This salad has a delightful balance of sweet, earthy, and nutty flavors. It’s a perfect centerpiece for a fall lunch or dinner.

Farro Salad with Roasted Sweet Potatoes, Kale, and Cranberry-Orange

This hearty salad features roasted sweet potatoes, kale, dried cranberries, and fresh orange segments.

A citrus-honey vinaigrette adds brightness and enhances the fall flavors.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 2 cups sweet potatoes, cubed
• 3 cups kale, chopped
• ½ cup dried cranberries
• 1 orange, peeled and segmented
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp orange juice
• 2 tbsp honey
• 3 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and cool slightly.
3. Whisk together orange juice, honey, and olive oil for the dressing.
4. In a large bowl, combine farro, roasted sweet potatoes, kale, cranberries, and orange segments. Toss with the dressing.
5. Serve warm or chilled.

This salad is a fresh, vibrant take on fall flavors.

The citrusy notes and sweet roasted sweet potatoes make it both hearty and refreshing.

Farro Salad with Roasted Parsnips, Apples, and Pecans

Sweet roasted parsnips, crisp apple chunks, and toasted pecans make this farro salad a deliciously autumnal dish.

A spiced maple dressing completes the flavor profile.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 2 cups parsnips, cut into sticks
• 1 apple, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup toasted pecans
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• ¼ tsp cinnamon

Instructions:

1. Preheat oven to 400°F (200°C). Toss parsnips with olive oil, salt, pepper, and cinnamon. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and let cool slightly.
3. Whisk together maple syrup, apple cider vinegar, and olive oil to make a dressing.
4. Combine farro, roasted parsnips, apple, and pecans in a large bowl. Toss with the dressing.
5. Serve warm or at room temperature.

This salad delivers a comforting blend of sweet, nutty, and slightly spiced flavors, perfect for fall lunches or as a hearty side dish.

Farro Salad with Roasted Beets, Oranges, and Pistachios

Earthy roasted beets, juicy orange segments, and crunchy pistachios create a colorful, flavorful farro salad.

A citrus vinaigrette adds brightness and balances the earthy flavors.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 orange, peeled and segmented
• ¼ cup toasted pistachios
• 3 tbsp orange juice
• 2 tbsp olive oil
• 1 tsp honey
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and cool slightly.
3. Whisk together orange juice, olive oil, honey, and salt to create a vinaigrette.
4. Combine farro, roasted beets, orange segments, and pistachios in a large bowl. Toss with the dressing.
5. Serve warm or chilled.

This salad is visually stunning and flavorful, balancing the earthy sweetness of roasted beets with bright citrus and crunchy pistachios.

Farro Salad with Roasted Delicata Squash, Arugula, and Walnuts

Nutty farro paired with sweet roasted delicata squash, peppery arugula, and crunchy walnuts makes a delightful fall salad.

A simple balsamic dressing enhances the natural flavors.

Ingredients:

• 1 ½ cups farro
• 4 cups vegetable broth
• 2 delicata squash, cubed
• 3 cups arugula
• ¼ cup toasted walnuts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss delicata squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain and cool slightly.
3. Whisk together balsamic vinegar and olive oil to create a dressing.
4. Combine farro, roasted squash, arugula, and walnuts in a large bowl. Toss with the dressing.
5. Serve warm or at room temperature.

This farro salad is simple yet flavorful, combining sweet, nutty, and peppery elements for a perfect fall side or light main dish.