Name: Fall Farro Salad Recipe with Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup uncooked farro; 1 delicata squash, cubed; 1-2 tablespoons Extra Virgin Olive Oil; 1 teaspoon kosher salt; 2-3 handfuls fresh arugula; 1/2 cup dried cranberries; 1 cup goat cheese or feta, crumbled; 1/4 cup pepitas; 3 tablespoons honey; 3 tablespoons dijon mustard; 1 tablespoon apple cider vinegar; 2-3 tablespoons Extra Virgin Olive Oil; 1/2 teaspoon lemon juice; pinch of salt

Published on 11/12/22

by Erin Jensen

A bowl of unmixed fall farro salad with farro, pepitas, squash and feta.

Seriously Good Fall Farro Salad

This fresh and easy salad recipe is fall goodness in a bowl. It’ll take a few minutes to roast the squash and cook the farro, but once they’re ready, you can assemble your salad in a matter of minutes. It is simply the best farro salad that you have ever tasted! And that homemade salad dressing on top is the perfect sweet, yet tangy combination.

Looking for More Recipes Like This?

If you love this fall inspired recipe as much as we do, you definitely need to try our Fennel Salad, Summer Grain Salad, and Thanksgiving Salad. They’re all full of fresh ingredients and make for a perfect side or main course.

What You Will Need

farro – A healthy grain option that will provide a slightly chewy texture and a bit of a nutty flavor.
delicata squash – We love this classic Fall ingredient, but you could also use sweet potato or another type of squash.
extra virgin olive oil – This was used for roasting the squash and as the base for the simple dressing on top.
kosher salt – Just a pinch is always a must for some added seasoning.
fresh arugula – We love the peppery arugula flavors throughout this dish, but kale would be another great option!
dried cranberries – Just a touch of sweetness.
goat cheese or feta cheese – Either one is perfect for this salad – feta will have a lighter, more mild taste but we also love the salty bite that comes with goat cheese.
pepitas – Sprinkle some in for a nice added crunch.
honey – Feel free to adjust the amount of honey depending on how sweet you like your dressing!
dijon mustard & apple cider vinegar – Both add so much flavor to this salad dressing.
lemon juice – Just a splash of acidity to help highlight all of the great flavors!

What Is Farro

Farro is a nutrient packed whole grain that has a slightly nutty flavor and a light and chewy bite. It’s often found in Mediterranean farro salad recipes as it’s mild flavor easily pairs with bolder flavors found in that region. Lucky for us, you can find this grain at most grocery stores in the rice and pasta aisle.

How To Make Farro Salad

Begin by rinsing your farro in a colander, then add it to a large pot of salted water, bring it all to a boil, and let it cook for 25-30 minutes on the stovetop. Once it’s fully cooked, drain the excess water and set it aside.

While your farro is cooking, remove the seeds and cut delicata squash into 1-inch cubes using a large kitchen knife and cutting board.

Half of a delicata squash being cut on a cutting board.

Now place the squash cubes on a parchment-lined baking sheet and drizzle them with olive oil. Place your roasting pan on the middle rack of the oven and roast the squash at 415 degrees F for 10-15 minutes.

Cubed delicata squash on a parchment-lined baking sheet.

While your squash and farro are cooking, prep your salad dressing. Simply place all of the dressing ingredients in a mason jar, secure the lid, and then shake! You can also add your ingredients to a small bowl and use a whisk to combine.

Love delicata squash recipes?

Then save this Delicata Squash au Gratin recipe. It’s cheesy, savory, and packed with fall flavors that’ll elevate any holiday meal or Sunday super.

Two images showing the dressing in a mason jar and a hand shaking the mason jar.

Recipe Variations

We absolutely love the flavor combination of the ingredients that we used in this salad but sometimes it is fun to change things up! Some other options we love for this easy salad are adding dried cherries, chopped apples, or some walnuts! No matter how you mix it up, it is going to be delicious.

After all of the ingredients have been cooked and prepared it is time to combine the cooked farro and squash, greens, sweet cranberries, and crunchy nuts into a large mixing bowl!

The farro salad in a large mixing bowl with the jar of dressing, an olive oil bottle, pepitas, & dried cranberries on the side.

Once your salad is fully combined in a large bowl, you can pour that simple salad dressing over the top of that tender farro, mix again, and enjoy a nutritional powerhouse of a salad.

Serving Suggestions

This salad is good enough to be the main course, but we’ve enjoyed it as a side dish for some of our favorite dinners. It would pair perfectly with some smoked chicken legs, cast iron chicken thighs, or oven baked pork chops! You could even serve this fresh salad as a thanksgiving side dish. The perfect way to add a lighter side next to the slow cooker mashed potatoes and giblet stuffing!

The dressing being poured over the farro salad.

Recipe FAQs and Tips

Is farro better for you than pasta: Farro is packed with fiber, protein, and vitamins that often times outweigh the nutritional benefits of pasta. Scroll to the recipe card and checkout the nutritional information to see if farro is right for your nutritional needs.
Can you eat farro like rice: Good question! We think so. It’s super mild flavor lends itself to dishes that traditional call for rice. However, since farro is considered a wheat, it is NOT a gluten-free option.
How to store farro salad: Store the dressing separate from the rest of the salad to keep the other ingredients from getting soggy. And be sure that the squash is cooled to room temperature before storing it with the greens. Store leftovers in airtight containers in the fridge for up to three days.

Made this recipe and loved it?!

We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!

Join on Substack