This light and delicious Fall Farro Salad is going to be your next favorite side dish or healthy lunch option! It is the perfect combination of roasted delicata squash, a chewy and slightly nutty farro, fresh arugula, a touch of sweetness from the dried cranberries, and drizzled with the perfect homemade dressing!
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This post is sponsored by Primal Kitchen, the opinions are my own.
The Best Farro Salad Recipe
This fresh and easy salad recipe is fall goodness in a bowl. It will take a few minutes to roast the squash and cook the farro, but once they are 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.
We are so excited to be partnering with our good friends over at Primal Kitchen to bring this recipe to you today! Their Organic Extra Virgin Olive Oil is a go-to in my kitchen – the flavor is light enough, but it still comes through ever-so-slightly! It is especially good for roasting veggies (like the delicata squash here) and in the amazing honey mustard dressing! Can’t wait for you to try it!
If you like this salad, then you definitely have to try our Fennel Salad!! Another perfect option for a light lunch or flavorful side dish.
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 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. We love using the olive oil from Primal Kitchen!
- kosher salt – just a pinch is always a must for some added seasoning.
- fresh arugula – we love the flavor that arugula brings but kale would be another great option!
- dried cranberries – the perfect addition for a touch of sweetness.
- goat cheese or feta – 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 are perfect ways to add some tanginess to this salad dressing to liven up those taste buds.
- lemon juice – just a splash of acidity to help highlight all of the great flavors!
What Is Farro
It is a grain that is not really a wheat and not really a rice, it has a perfectly light & chewy texture that has a bit of a nutty flavor to it. When cooked to al dente it makes a perfect grain that can be added to a grain salad or used as a base in a grain bowl.
How To Make A Fall Farro Salad
First, you can begin by rinsing your farro in a colander, then bring it to a boil on medium high heat in a large saucepan, and let it cook for 25-30 minutes on the stovetop. Once it is fully cooked you can drain and set it aside.
Now you can place the squash cubes on a parchment-lined baking sheet and drizzle 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.
While your squash and farro are cooking you can 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.
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 everything in a large mixing bowl!
Once your salad is fully combined you can pour that simple salad dressing over the top and mix again. Enjoy!
The options for how to serve this salad are endless! We have enjoyed it as a healthy lunch or 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 side dish at your next Thanksgiving dinner. The perfect way to add a lighter side next to the mashed potatoes and stuffing!
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!
Fall Farro Salad – a delicious farro salad recipe packed with flavor and goodness! Delicata squash, arugula and more! The perfect side dish!
- 1 cup uncooked farro
- 1 delicata squash, cubed
- 1–2 tablespoons Primal Kitchen 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
Honey Mustard Dressing:
- 3 tablespoons honey
- 3 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 2–3 tablespoons Primal Kitchen Extra Virgin Olive Oil
- 1/2 teaspoon lemon juice
- pinch of salt
- Cook Farro: Bring 4 cups water to boil in a medium saucepan. Meanwhile, rinse the farro. Add to the pot of boiling water. Simmer 25-30 minutes or until fully cooked; drain and set aside.
- Cook Squash: Meanwhile, preheat oven to 415 degrees F. Place delicata squash on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat. Place in the oven, middle rack, and let roast 10-15 minutes. Remove and let cool slightly.
- Make Dressing: Add Honey Mustard Dressing ingredients to a mason jar. Shake to combine. Taste and adjust any flavors, as desired. Alternatively, add ingredients to a small bowl and whisk to combine. Set aside.
- Combine: Combine farro, squash, arugula, cranberries, cheese and pepitas. Toss to combine. Serve dressing separately and use, as-desired.
- Squash: feel free to use a different variety of squash if you prefer.
- Arugula: a massaged kale would probably work here too.
- Cheese: we tested this with both goat cheese and feta – the feta is a lot lighter of a flavor while the goat cheese is a bit stronger. Both worked for different reasons! You could also make this dairy-free by using a dairy-free feta.
- Storage: store salad and dressing separately (ensure squash is fully cooled before storing with the arugula) – store both in airtight containers in the refrigerator for up to 3 days.
- Serving Size: 6oz
- Calories: 225
- Sugar: 11.7 g
- Sodium: 589 mg
- Fat: 10.7 g
- Carbohydrates: 26 g
- Protein: 7.8 g
- Cholesterol: 10.5 mg
Keywords: fall farro salad, farro salad