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A farro salad featuring kale, roasted sweet potatoes, dried cranberries, feta cheese, and chopped vegetables is served on a round plate with two serving spoons.
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5 from 4 ratings

Fall Farro Salad With Butternut Squash And Maple Vinaigrette

This hearty farro salad with roasted butternut squash and maple vinaigrette tastes like fall on a plate. Perfect tossed fresh or layered in jars for easy meal-prepped lunches!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes, Salads, Side Dishes
Cuisine: American
Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Low Salt, Vegetarian
Keyword: fall grain salad, fall salad, farro salad, grain bowl, grain salad, healthy Thanksgiving sides, roasted butternut squash salad
Servings: 4 servings
Author: Sarah Bond

Ingredients

Salad

  • 4 cups cubed butternut squash from ½ of a large or 1 small butternut
  • 2 Tbsp olive oil 30 mL
  • ¼ tsp each salt and pepper
  • 1 cup uncooked farro cook in veggie broth for more flavor, 200 g
  • 6 cups chopped kale 6 oz, 170 g
  • 1 apple diced
  • 1 cup crumbled goat cheese 4 oz
  • ½ cup chopped walnuts 60 g
  • ½ cup dried cranberries 60 g

Apple Cider Maple Vinaigrette

  • ¼ cup apple cider vinegar 60 mL
  • ¼ cup extra virgin olive oil 60 mL
  • 1 Tbsp maple syrup 30 mL
  • 1 Tbsp Dijon mustard 30 g
  • 1 clove garlic minced
  • ¼ tsp each salt and pepper

Instructions

  • Butternut: Preheat oven to 400°F (204°C). Transfer 4 cups cubed butternut squash to an unlined baking sheet, then drizzle with 2 Tbsp olive oil and ¼ tsp each salt and pepper. Toss to coat, then bake for 25 to 30 minutes, or until tender and caramelized at the edges.
    Cubed pieces of roasted butternut squash scattered on a metal baking sheet with some oil visible.
  • Farro: Cook 1 cup uncooked farro according to package instructions (if you have vegetable broth, cook the farro in that instead of water!). Once tender, drain off excess liquid.
    A stainless steel saucepan filled with uncooked barley grains sits on a brown surface.
  • Vinaigrette: Whisk together all Apple Cider Maple Vinaigrette ingredients.
    A glass bowl filled with yellow vinaigrette dressing and a metal whisk on a brown surface.
  • Assemble: In a large bowl, toss together cooked butternut, cooked farro, 6 cups chopped kale, 1 apple (diced), 1 cup crumbled goat cheese, ½ cup chopped walnuts, and ½ cup dried cranberries. Drizzle with the vinaigrette and toss to coat everything evenly. Enjoy!
    A white bowl contains spinach, cottage cheese, cranberries, diced green apple, roasted butternut squash, walnuts, and grains, with a small bowl of vinaigrette and a whisk beside it.

Video

Notes

Storage: 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. Just give it a stir before using again. 
Is there a substitute for farro? Sure! Feel free to use wild rice or quinoa. Even a small pasta like orzo will work. 
Apple options: I like Honeycrisp for this, but any sweet variety will work.
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