Autumn Farro Salad
Freshen up your Thanksgiving table with this gorgeous Autumn Farro Salad! Chewy farro is tossed in an autumnal medley of honeynut squash, red onions, kale, crisp apples and more. What beautifully ties it all together is sweet and tangy apple cider vinaigrette, which I’ve also included a recipe for!
Autumn Farro Salad
There’s so much going on on Thanksgiving, and so many assignments to keep track of. Whether you’ve been tasked with the turkey or the pies, the pressure is on to make sure it’s all perfect! While I usually tackle just about everything (since I’m the resident foodie), I do like to take things easy sometimes with recipes like this one. Autumn farro salad is stunning and SO easy to toss together!
Farro has never been this deliciously dressed up. Tender bites of honeynut squash, bold red onions, crisp apples, crunchy kale and pecans are just some of the ingredients at play here. I think one of my favorite elements of this salad is the addition of dried cranberries! They add a delightfully chewy, sweet and tangy treat to each bite that really makes this salad tasty.
It does’t need to be turkey day to enjoy this autumn farro salad recipe! Serve it as lunch on a November afternoon or even as a light dinner when you need something on the healthier side. This fall salad recipe is loaded with nutrients that your body will love, and flavors that will have you digging your fork back in for more. Extra apple cider vinaigrette for me, please!
How to Make Autumn Farro Salad
- Roast the honeynut squash. Preheat the oven to 425°F. Spread the honeynut squash pieces in an even layer across a baking sheet with olive oil, salt and pepper. Toss to coat, then bake for 20 minutes. Let cool to room temperature before tossing in the salad.
- Toss the salad. Toss all of the ingredients together in a large bowl. Garnish with a sprinkle of parsley and green onions.
- Enjoy! You can serve this farro salad recipe chilled or at room temperature. It’s a hit either way!
Tips and Variations to Try
Just like any good salad recipe, you can swap ingredients as needed and it should still be pretty great! Here are just a few ideas and ways to make it the very best:
- Change the nuts. I like pecans because they have a great crunch and they always make me think of fall. However, you can always feel free to swap them with any other nut you prefer.
- Use the BEST apple cider vinaigrette. Seriously, my recipe for apple cider vinaigrette is the very best. It comes together within seconds and has the best sweet and tangy flavor. Plus, you probably already have everything you need to make it right now!
- Finely chop your kale. If you take a quick look at my photos, you’ll see that the kale pictured is chopped into pretty small pieces. That’s so everything fits together nicely on your fork. If you leave the kale big and leafy, you’ll have a harder time enjoying all of the different ingredients in each bite.
Can I make this Thanksgiving salad recipe ahead of time?
There’s nothing more important on Thanksgiving then being prepared, right? You can easily prepare elements of this autumn farro salad ahead of time.
Cook the honeynut squash according to recipe instructions, let it fully cool to room temperature, then store it in an airtight container in the fridge for 2-3 days. It’s very smart to prepare the squash ahead of time! You can also toss together the apple cider vinaigrette and keep it stored in an airtight container at room temperature for up to 3 days.
Toss together more of my favorite fall salad recipes!
- Fall Fruit Salad
- Sweet Potato Salad
- Autumn Apple Spinach Salad with Bacon and Candied Pecans
- Harvest Arugula Salad
Get the Recipe: Autumn Farro Salad Recipe
- 1 Honeynut Squash, peeled and diced
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 4 cups cooked farro
- 1 cup diced red onion
- 2 honey crisp apples
- 2 cups chopped kale
- 1 cup chopped pecans
- Apple Cider Vinaigrette
- 1 cup dried cranberries
- Chopped parsley and green onions
- 1 sheet pan
- 1 mixing bowl
- Preheat oven to 425˚F.
- Arrange the honeynut squash in an even layer on a baking sheet. Drizzle with olive oil and season with salt/pepper. Toss to coat.
- Transfer the squash to the oven and roast for 20 minutes or until tender.
- Remove from the oven and cool to room temperature.
- In a large bowl, toss the farro, onion, apples, kale, pecans, cranberries, squash and vinaigrette to combine.
- Sprinkle with the parsley and green onions.
- Serve warm or chilled.