If you’re craving a cozy harvest dish, our Fall Farro Salad with Butternut Squash & Brussels Sprouts is calling your name. Warm and hearty, this salad layers chewy farro with sweet roasted squash, crisp sprouts, tart cranberries, and nutty pumpkin seeds, all coated in a tangy maple-balsamic drizzle. It’s a perfect side to celebrate autumn flavors alongside your favorite mains, and it’s beginner-friendly for every home cook. Grab your apron and let’s dive into a bowlful of harvest goodness!
Key Ingredients
Here’s what you’ll need to bring these comforting autumn flavors to life:
- 1 cup farro: Hearty, chewy grain that soaks up the maple-balsamic dressing.
- 2 cups water: Essential for cooking the farro to tender perfection.
- 1 medium butternut squash peeled and cubed: Adds sweet, caramelized bites when roasted.
- 1 pound Brussels sprouts trimmed and halved: Provides a crisp, slightly nutty flavor after roasting.
- 2 tablespoons olive oil: Helps roast the vegetables to golden perfection.
- 1 teaspoon salt: Enhances all the flavors throughout the salad.
- 1/2 teaspoon black pepper: Adds a mild heat and depth to the dish.
- 1/4 teaspoon smoked paprika: Brings a subtle smoky warmth to the veggies.
- 1/4 cup dried cranberries: Offers a pop of tart sweetness.
- 1/4 cup pumpkin seeds toasted: Contributes crunchy, nutty texture.
- 1/4 cup thinly sliced red onion: Adds a sharp bite and vibrant color.
- 2 tablespoons chopped fresh parsley: Brightens the salad with fresh herb notes.
- 2 tablespoons maple syrup: Sweetens and balances the tang in the dressing.
- 1 tablespoon balsamic vinegar: Adds tangy acidity for a well-rounded dressing.
How To Make Fall Farro Salad with Butternut Squash & Brussels Sprouts
Bringing together roasted vegetables, tender farro, and a sweet-tangy dressing requires just a few simple stages: roasting the squash and Brussels sprouts for that perfect caramelization, simmering farro until it’s chewy yet tender, whisking up a quick maple-balsamic vinaigrette, and finally tossing everything in one big bowl. Follow these steps for a stress-free assembly that delivers maximum flavor and texture in every bite.
1. Preheat your oven to 400°F and line a baking sheet with parchment paper to ensure even roasting and easy cleanup.
2. In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika until everything is evenly coated.
3. Spread the seasoned vegetables in a single layer on the prepared baking sheet to promote proper caramelization, then roast for 20–25 minutes, flipping once halfway through, until they’re tender and lightly browned.
4. Meanwhile, rinse the farro under cold water until it runs clear. Combine the rinsed farro and 2 cups water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes until the grains are tender but still slightly chewy. Drain any excess water.
5. In a small bowl, whisk together the remaining 1 tablespoon olive oil, 2 tablespoons maple syrup, and 1 tablespoon balsamic vinegar to create a smooth, tangy dressing.
6. Transfer the cooked farro to a large mixing bowl, then add the roasted squash and sprouts, 1/4 cup dried cranberries, 1/4 cup toasted pumpkin seeds, 1/4 cup red onion, and 2 tablespoons parsley.
7. Pour the maple-balsamic dressing over the salad and toss gently to coat every ingredient evenly without mashing the squash.
8. Taste the salad and adjust the seasoning with extra salt or pepper if needed to suit your preference.
9. Serve this harvest salad warm or at room temperature for the best balance of flavors and textures.
Serving Suggestions
This Fall Farro Salad shines as a versatile side that complements everything from cozy weeknight dinners to festive holiday spreads. Here are four delicious ways to plate it:
- Serve alongside roasted chicken for a complete, comforting autumn dinner with protein and grains.
- Pair with grilled salmon to balance the hearty salad with a light, flaky fish.
- Top with crumbled goat cheese for a creamy, tangy contrast that elevates each bite.
- Drizzle extra maple-balsamic dressing tableside for guests who love an extra burst of sweet-tart flavor.
Tips For Perfect Fall Farro Salad with Butternut Squash & Brussels Sprouts
Nailing this salad is all about balancing textures and timing your prep. Start by choosing the right farro—pearled cooks faster and yields a tender bite, while whole grain offers a chewier, nuttier experience. Don’t rush the roasting: give your squash and sprouts space on the pan so they caramelize instead of steam. Whisk your dressing until it’s well-emulsified so it clings beautifully to each grain and veggie. Finally, assemble and taste before serving to make any last-minute seasoning tweaks. These deceptively simple moves will take your salad from good to glow-up great.
- Use pearled or whole grain farro based on your texture preference.
- Salad can be made ahead and stored covered in the refrigerator for up to 2 days.
- Leftovers taste great chilled and pack well for lunches.
- Swap pumpkin seeds with chopped walnuts or pecans for a different crunch.
How To Store It
Ensuring your Fall Farro Salad stays fresh and flavorful hinges on proper storage. Let the salad cool completely, then follow these methods to maintain its ideal texture and taste for days:
- Airtight in the Refrigerator: Transfer the cooled salad to an airtight container and store for up to 2 days to preserve moisture and crunch.
- Keep Dressing Separate: If you prefer extra-crisp veggies, store any leftover dressing in a small jar and drizzle just before serving.
- Bring to Room Temperature: For the best flavor, let refrigerated salad sit at room temperature for 10–15 minutes before eating so the farro and veggies release their aromas.
- Freeze Roasted Veggies: Store any extra butternut squash or Brussels sprouts in freezer-safe bags for up to 1 month; thaw overnight in the fridge and toss with freshly cooked farro.
Frequently Asked Questions
Got a question? We’ve got you covered with quick answers!
- How do I ensure the farro is perfectly tender without becoming mushy?
Rinse the farro under cold water until the water runs clear. Use a 1:2 ratio of farro to water. Bring to a boil, then simmer uncovered for about 20 minutes until tender but still slightly firm. Drain any excess water and fluff with a fork to stop the cooking process.
- Can I prepare this salad ahead of time and how should I store it?
Yes. After roasting and cooking, toss everything with the dressing and transfer to an airtight container. Refrigerate for up to 2 days and store dressing separately for a crisper texture. Let sit at room temperature for 10–15 minutes before serving.
- What can I substitute for pumpkin seeds if I don’t have any on hand?
You can swap pumpkin seeds with an equal amount of chopped walnuts or pecans. Toast them in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden, then cool before adding.
- How can I modify the dressing to suit my taste preferences?
Increase the maple syrup by 1 teaspoon at a time for more sweetness, or add extra balsamic in ½-teaspoon increments for tang. A pinch of Dijon mustard or extra salt can add depth and savory balance.
- Why aren’t my butternut squash and Brussels sprouts caramelizing, and how can I fix that?
Ensure your oven is at 400°F and the veggies are spread in a single layer without overcrowding. Overcrowding traps steam. Flip halfway through roasting and extend time by 3–5 minutes or bump the temperature by 10°F if needed.
- What’s the difference between pearled and whole grain farro, and which should I choose?
Pearled farro has some bran removed, cooking in about 15–20 minutes with a softer bite. Whole grain keeps all the bran, offering more fiber and nuttier flavor but takes 25–30 minutes. Choose based on your time and texture preference.
- Can I swap other vegetables or grains in this recipe?
Absolutely. Roast sweet potatoes, carrots, or parsnips in place of squash, or toss in kale or spinach at the end. Barley or spelt work, too—just adjust cooking times per package instructions.
What Makes This Special
This Fall Farro Salad shines because it so effortlessly balances warm grains, sweet roasted squash, tangy cranberries, and crisp sprouts in every bite. The maple-balsamic dressing ties it all together with just the right sweet-tart kick, making it a standout side for any occasion. It’s beginner-friendly yet impressive enough for company—plus, it reheats beautifully and packs perfectly for lunches. Feel free to print this article and tuck it into your recipe binder for re-mixable harvest goodness on demand. Drop a comment below if you give it a whirl or have any questions—I’d love to hear your fall-inspired twists!
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Fall Farro Salad with Butternut Squash & Brussels Sprouts
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dishes
Description
Warm and hearty, this salad layers chewy farro with sweet roasted squash, crisp Brussels sprouts, tart cranberries, and nutty pumpkin seeds, all coated in a tangy maple-balsamic dressing.
Ingredients
- 1 cup farro
- 2 cups water
- 1 medium butternut squash peeled and cubed
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds toasted
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, pepper, and smoked paprika.
- Spread vegetables in a single layer on the prepared sheet and roast for 20–25 minutes until tender and lightly caramelized.
- Meanwhile rinse farro under cold water, combine with water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes until tender; drain any excess water.
- In a small bowl whisk remaining olive oil, maple syrup, and balsamic vinegar to make the dressing.
- In a large bowl combine cooked farro, roasted squash and sprouts, dried cranberries, pumpkin seeds, red onion, and parsley.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve the salad warm or at room temperature.
Notes
- Use pearled or whole grain farro based on your texture preference.
- Salad can be made ahead and stored covered in the refrigerator for up to 2 days.
- Leftovers taste great chilled and pack well for lunches.
- Swap pumpkin seeds with chopped walnuts or pecans for a different crunch.