Farro Salad Recipe | Joyful Healthy Eats

This roasted butternut squash-farro salad with tart cranberries, arugula, and pepitas tossed with a maple-dijon dressing is the perfect comforting side. Every bite is tangy, sweet, and delicious.

This roasted butternut squash-farro salad is the perfect winter salad. With hearty farro, tender squash, and pops of sweetness from dried cranberries, it’s a comforting yet refreshing recipe that feels just right for the season. The garlicky maple-Dijon dressing adds a cozy touch too. Whether it’s a festive gathering or a quiet night at home, this salad is your go-to for an easy, festive side dish.

Why I Love This Farro Salad

This tossed farro salad with fruity and nutty add-ins will get a gold star from your guests this holiday season.

• A veggie option. Don’t worry if you’re expecting vegetarian/vegan friends and family over for dinner! This side dish recipe works for either.
• Hearty. Lots of fluffy farro, butternut squash, and nutty pepitas will help you fill up on wholesome ingredients.
• Sweet-and-savory. Cranberries in the salad and maple syrup in the dressing add lots of sweetness, whereas balsamic vinegar and Dijon mustard add tang and savoriness.
• Prep-friendly. Beat the holiday cooking craze by getting a head-start on roasting the butternut squash and cooking the farro.

What You’ll Need

Smokey maple-Dijon dressing with herby thyme helps balance the salad’s natural sweetness. If you scroll to the bottom of the post you’ll find the full recipe card with exact ingredient amounts.

For the Salad

• Butternut squash – Make sure it’s peeled.
• Olive oil – Avocado, coconut, and vegetable oil work too.
• Fresh thyme – Dried thyme or rosemary are good swaps.
• Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
• Farro – Rinse and strain it well before cooking to remove any dust or small debris.
• Water – You can also use low-sodium veggie broth.
• Dried cranberries – Feel free to use dried blueberries or golden raisins.
• Pepitas – Toasted sunflower seeds, almonds, walnuts, cashews, and pecans are fine as well.
• Fresh arugula – Swap it for baby spinach or skip it.

For the Dressing

• Dijon mustard – Dijonnaise doesn’t work for this because it’s creamy, but you can use stone-ground mustard instead.
• Maple syrup – Agave nectar and raw honey are great substitutes.
• Balsamic vinegar – Reduce the amount by half if you want to use my Balsamic Reduction.
• Garlic – Fresh garlic and garlic paste are best. It should be at least 1/2 tablespoon.
• Fresh thyme – Dried thyme works too.

What is Farro?

Farro is an ancient wheat grain that’s very popular in Mediterranean cuisine. There are three varieties or species: einkorn, emmer, and spelt. When dried and raw, it looks like a cross between brown rice and old-fashioned oats. Once cooked, it’s fluffy, chewy, and has a nutty flavor. It’s often added to salads, soups, stews, or pilafs.

How to Make Fall Farro Salad

Here’s a quick breakdown of this 5-step farro salad with homemade maple-Dijon dressing. For the full recipe card please scroll to the bottom of the post.

• Prep the farro. Rinse the farro under cold water. Bring water to a boil in a small pot over medium-high heat. Reduce it to a simmer and let it cook for 30-40 minutes or until tender. Drain any excess water. Remove it from the heat and set it aside to cool in a large serving bowl.
• Toss the squash. Add the butternut squash, olive oil, salt, and 1 teaspoon thyme to a small bowl. Toss gently until completely coated. Spread it out in a single layer on a baking sheet.
• Roast it. Preheat the oven to 425F. Roast the squash for 15 minutes, stir it, and bake for another 10 minutes. Remove it from the oven and set it aside.
• Make the dressing. Whisk all of the dressing ingredients in a small bowl and whisk until completely smooth.
• Assemble it. Top the farro with roasted butternut squash, cranberries, pepitas, arugula, and maple-Dijon dressing. Toss gently until well-combined. Serve and enjoy!

Tips and Variation Ideas

As long as the butternut squash is roasted properly, this simple farro salad is super effortless. You’ll also love that it’s easily spiced up with salty feta, earthy wild rice, or sweet pears.

• Make it cheesy. Sprinkle 1/4-1/2 cup crumbled feta cheese, goat cheese, or freshly grated parmesan cheese on top for savory cheesy goodness.
• Turn it into a grain medley. Mix 1 cup cooked wild rice and 1 cup tri-color quinoa into the salad for an extra filling side dish.
• More fruits. Adding 1/2 cup sliced dried figs, chopped dried apricots, or diced pear to the salad will increase its natural sweetness and fruitiness.
• Swap the farro. If you’re not a fan of farro, this recipe can be prepared with quinoa or millet for an easy variation. The flavor will be slightly nuttier but just as yummy.
• Prep ahead. Cook the farro and roast the butternut squash 1-2 days in advance so you only need to toss the salad right before your guests arrive.
• Add protein. Shred leftover rotisserie chicken or turkey and toss it with the salad for a heartier salad. 1-3 cups should be enough.
• Watch the cuts. The butternut squash should be diced into 1/4-1/2″ pieces. If some pieces are larger than others, it’ll roast unevenly. Keep everything the same size so that it’s properly cooked.
• Use store-bought. If you don’t have time to make the dressing or don’t want to, use your favorite maple-Dijon store-bought dressing.

What Goes With Farro Salad?

This hearty farro salad is an easy side for your upcoming holiday dinners. I love serving it with my Garlic Herb Turkey Breast, Dry Brine Turkey, or Pomegranate Maple Glazed Ham. For side ideas, try my Brussels Sprouts with Bacon, Stuffed Butternut Squash, or Air Fryer Roasted Potatoes. My Cranberry Sausage Stuffing and Twice Baked Sweet Potatoes with Streusel are other classic sides.

How to Store

Keeping the dressing separate from the rest of the salad keeps the farro and arugula from absorbing excess moisture.

• Fridge: Store the farro, butternut squash, arugula, and dressing in separate airtight containers. The farro and squash will last up to 5 days. The arugula for 4 days and the dressing for 7 days.
• To reheat it: You only need to reheat the farro and butternut squash. Microwave them in 20-second increments until warm. You can also use a medium-sized pan over medium-high heat for 7-8 minutes.

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