If you’re looking for a delicious and nutritious dish to enjoy this season, you’ve got to try this Fall Farro Salad With Butternut Squash & Maple Vinaigrette. This salad brings all the cozy flavors of fall together in a bowl, making it a go-to for any meal.
This recipe solves meal planning stress, offers hearty fiber from farro and squash, plus easy seasonal preparation and scalable portions for leftovers.
I often find it challenging to create salads that are both filling and flavorful. This recipe solves that problem by incorporating hearty farro and sweet roasted butternut squash. It’s great for meal prep, too, so you can enjoy it throughout the week.
This salad is ready in about 45 minutes, with just 15 minutes of prep time. You can roast the squash and cook the farro while preparing the rest of the ingredients. It’s an easy way to pack in fiber and protein without spending all day in the kitchen.
If you want to add something sweet to your meal prep, you might enjoy a Crunchy Kale Chickpea Salad as a tasty companion to this fall treat.
Table of contents
Why You Will Love This Recipe
- Texture The farro gives a nice chewy bite, while the butternut squash adds a tender sweetness. It creates a satisfying mix that keeps each forkful interesting.
- Flavor You’ve got the earthy notes from the farro, complemented by the sweet and tangy maple vinaigrette. It strikes a delicious balance that warms you up inside.
- Convenience This salad’s a breeze to prep ahead. Just toss everything together and it’s ready to eat, making weeknight dinners or lunch packing super easy.
- Storage It keeps well in the fridge for several days, so you can enjoy those flavors throughout the week without worrying about waste.
Fall Farro Salad With Butternut Squash
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: roasting and simmering
- Cuisine: American
- Diet: vegetarian
Description
A delicious and nutritious fall salad featuring roasted butternut squash, farro, and a maple vinaigrette.
Ingredients
- 4 cups (600g) butternut squash, cubed
- 2 Tbsp (30ml) olive oil, good-quality extra virgin
- 1/4 tsp (1.5g) salt
- 1/4 tsp (1.5g) pepper
- 1 cup (200g) uncooked farro
- 6 cups (180g) chopped kale, fresh
- 1 apple, diced, firm variety such as Honeycrisp or Fuji
- 1 cup (150g) crumbled goat cheese
- 1/2 cup (60g) chopped walnuts, optional, toasted recommended
- 1/2 cup (80g) dried cranberries
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 1 Tbsp (15ml) maple syrup
- 1 Tbsp (15g) Dijon mustard
- 1 clove garlic, minced
Instructions
- Roast the Squash: Preheat your oven to 400 degrees F. Spread the cubed butternut squash on a baking sheet. Roast until golden and fragrant, about 20 to 25 minutes. Ensure the cubes are uniform in size for even cooking.
- Cook the Farro: In a pot, add the uncooked farro along with water. Bring to a simmer and cook until tender, about 20 minutes. Check for doneness; it should be chewy but not mushy.
- Whisk the Vinaigrette: In a bowl, whisk together maple syrup, apple cider vinegar, and olive oil. Adjust sweetness to your taste; if too tart, add more maple syrup.
- Toss Everything Together: Once the farro and squash are cooked, mix them in a large bowl. Drizzle in the vinaigrette and toss gently to coat, avoiding overmixing to keep the squash intact.
- Garnish and Serve: Sprinkle walnuts and any fresh herbs desired on top. Let cool slightly if too warm before serving. The salad is best enjoyed warm or at room temperature.
Notes
- Storage Tips: This salad will keep for up to 4 days in the fridge in an airtight container. The dressing will keep for up to 7 days in the fridge; stir before using again. Layer ingredients in jars for easy meal prep.
- Expert Tips: If butternut squash is not roasting nicely, ensure to cut it into equal-sized pieces, about 1-inch. For farro that feels too hard, cook it an additional 5 to 10 minutes and taste until desired tenderness. If the dressing is too tangy, gradually add more maple syrup until balanced.
- Reheating Instructions: If desired, reheat gently in the microwave at medium power for about 1-2 minutes, monitoring to avoid overheating.
- Serving Suggestions: Serve alongside roasted chicken or pair with pumpkin soup for an autumn theme. It is also excellent as a side for grilled meats.
- Recipe Variations: You can substitute farro with wild rice or quinoa, or even a small pasta like orzo. For the apple, any sweet variety will work; consider using pears. Use sweet potatoes instead of butternut squash, or add roasted beets for extra color and earthiness.
- Ingredient Notes: Look for firm, heavy butternut squash for best flavor and texture, and choose fresh, crisp kale without yellowing edges. For nuts, toasting walnuts can enhance their flavor. Adjust apple choices based on desired sweetness and texture. If fresh garlic is not available, garlic powder can be used, reducing the quantity.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 9g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Ingredient Notes
- Butternut squash: This adds a sweet, earthy touch that pairs beautifully with the other ingredients. Look for squash that’s firm and heavy for its size.
- Olive oil: A good-quality extra virgin olive oil enriches the salad and helps balance the flavors. Keep it stored in a cool, dark place for freshness.
- Kale: This brings a nice crunch and nutritional boost to the salad. Choose fresh, crisp leaves, avoid those with yellowing edges!
- Apple: A diced apple adds a sweet crunch. Opt for a firm variety like Honeycrisp or Fuji for the best texture. You can swap with pears if you want.
- Goat cheese: The creamy goat cheese rounds out the dish beautifully. If you’re not a fan, feta works as a pleasant alternative.
- Walnuts: These contribute a nice nutty crunch and flavor. Toasting them before tossing in really brings out their richness, but raw works too!
- Dried cranberries: They offer a sweet-tart component that pops in every bite. You can switch these out with raisins if you prefer a different sweetness.
- Apple cider vinegar: This adds a tangy kick that brightens the salad. You can use white wine vinegar in a pinch, but it’ll be less fruity.
- Maple syrup: Just a splash brings all those autumn flavors together. If you don’t have any, honey can work, but the taste will change a bit.
- Dijon mustard: This helps to give the dressing a lovely zest. If you need a substitute, spicy brown mustard will do just fine!
- Garlic: Fresh minced garlic adds depth and warmth to the dressing. If you’re short on fresh, garlic powder can step in, but reduce the amount a bit!
Recipe Tips
- If butternut squash isn’t roasting nicely, cut it into equal-sized cubes, about 1-inch each, for consistent cooking.
- For farro that’s too hard, cook it an additional 5-10 minutes and taste as you go until it reaches your desired tenderness.
- If the salad dressing is overly tangy, a teaspoon of maple syrup will help sweeten it, adjusting to taste.
- When storing the salad, layer the ingredients in jars to keep them fresh and organized for meal prep throughout the week.
- If you’re concerned about browning apples, a quick toss in lemon juice will keep them looking fresh and appealing.
Serving Suggestions
Serve fall farro salad with roasted chicken or alongside grilled meats for a satisfying meal. Pair it with pumpkin soup for an autumn-themed dining experience.
This salad works well as a side for potluck gatherings or holiday feasts. It also fits nicely into meal prep for busy weeks ahead.
A drizzle of maple vinaigrette adds a tangy finish to this dish. Consider garnishing with toasted nuts for a more robust flavor profile.
Recipe variations
- You can use sweet potatoes in place of butternut squash to create a different taste profile and maintain the dish’s hearty texture.
- Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the maple vinaigrette for a warm fall flavor infusion.
- Either try including quinoa for added texture or substitute kale with spinach for a milder flavor in this fall salad.
- If you’re preparing a larger batch, scale up the farro to 1½ cups and the butternut squash to 6 cups for a satisfying feast.
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How to Store?
To keep your fall farro salad with butternut squash fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 4 days. This method maintains the salad’s texture and flavor.
Dressing Storage: Keep dressing in an airtight container in the fridge for up to 7 days. Stir well before using after storing.
Freezing: Place salad in a freezer bag and remove air, sealing tightly. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Other Recipes You’ll Love
- Crunchy Kale Chickpea Salad
- Miso-Marinated Grilled Salmon Kebabs
- Fried Lobster Tail
- Stuffed Lobster Tail
If you enjoyed this Fall Farro Salad With Butternut Squash & Maple Vinaigrette or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
