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Cozy Fall Farro Salad

A hearty, nutritious dish combining roasted squash and cranberries, perfect for autumn evenings.

  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 cup Farro
  • 1 medium Butternut squash
  • 4 cups Leafy greens
  • ½ cup Dried cranberries
  • 2 tablespoons Maple syrup
  • 3 tablespoons Olive oil
  • 2 tablespoons Apple cider vinegar
  • Salt to taste
  • Pepper to taste

Instructions

  1. Cook farro according to package instructions.
  2. Preheat the oven to 400°F (200°C).
  3. Prepare the butternut squash by peeling, seeding, and cutting it into cubes.
  4. Roast squash in the oven until tender, about 25 minutes, tossing halfway through.
  5. In a large bowl, combine cooked farro, roasted squash, leafy greens, and cranberries.
  6. In a separate bowl, whisk together maple syrup, olive oil, apple cider vinegar, salt, and pepper to make the vinaigrette.
  7. Drizzle the vinaigrette over the salad and toss to combine.
  8. Serve immediately or refrigerate for meal prep.

Notes

For added crunch, include toasted nuts like pecans or walnuts. Mix in fresh herbs right before serving for a burst of freshness.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10.5g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: fall salad, farro salad, healthy salad, vegetarian meal