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A white serving dish is topped with farro salad.
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5 from 1 vote

Autumn Farro Salad Recipe

Loaded with fall flavor, Autumn Farro Salad is made with nutty farro, butternut squash and fruit in a flavorful dressing. A great side dish for fall and winter.
Prep Time40 minutes
Cook Time25 minutes
Total Time1 hour 5 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Author: Kellie
Cost: $10

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

Leftover Farro Salad can be stored refrigerated in an airtight container for up to 5 days.

Nutrition

Calories: 434kcal | Carbohydrates: 78g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 217mg | Potassium: 806mg | Fiber: 12g | Sugar: 29g | Vitamin A: 15570IU | Vitamin C: 52mg | Calcium: 153mg | Iron: 3mg