Warm Farro Salad with Maple Dijon Dressing Recipe

Introduction

This warm farro salad with maple Dijon dressing is a perfect blend of hearty grains, roasted butternut squash, and fresh arugula. The sweet and tangy dressing rounds out the flavors for a comforting, nutritious meal that’s great for fall or any time you want a wholesome salad.

Ingredients

• 1 1/2 cups diced butternut squash
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme
• Salt and pepper, to taste
• 1 cup dry farro
• 3 cups water
• 1/4 cup dried cranberries
• 2 tablespoons pepita seeds
• 2 cups fresh arugula
• Maple Dijon Dressing:
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon fresh thyme
• Salt, to taste

Instructions

1. Step 1: Rinse the dry farro under cold water. Combine with 3 cups of water in a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 30–40 minutes, or until the farro is tender. Drain any excess water and transfer the cooked farro to a large bowl.
2. Step 2: Preheat the oven to 425°F. In a small bowl, toss diced butternut squash with olive oil, salt, pepper, and 1 teaspoon fresh thyme until well coated. Spread the squash in a single layer on a baking sheet.
3. Step 3: Roast the squash for 15 minutes. Then, toss it and continue roasting for an additional 10 minutes. Remove from the oven and let it rest briefly.
4. Step 4: In a small bowl, whisk together Dijon mustard, maple syrup, balsamic vinegar, minced garlic, 1 teaspoon fresh thyme, and salt to taste until smooth.
5. Step 5: Add the roasted butternut squash, dried cranberries, pepita seeds, and fresh arugula to the bowl with the farro. Pour the dressing over everything and gently toss to combine and coat the ingredients evenly.
6. Step 6: Serve the salad warm for the best flavor and texture.

Tips & Variations

• Swap pepita seeds for toasted walnuts or pecans for a different crunch and flavor.
• Use pearl barley instead of farro if preferred, adjusting cooking time as needed.
• For a vegan option, ensure the balsamic vinegar is vegan-friendly and omit honey if used in substitutions.
• Add crumbled feta or goat cheese for a creamy contrast.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy it cold. The dressing may be added just before serving to keep the salad fresh and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the farro and roasted squash ahead of time and store them separately. Assemble the salad and add the dressing just before serving to maintain freshness.

What if I can’t find farro?

Pearl barley or brown rice are great alternatives that provide a similar chewy texture and nutty flavor.

Warm Farro Salad with Maple Dijon Dressing Recipe

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4.6 from 75 reviews

This Warm Farro Salad with Maple Dijon Dressing is a cozy, nutrient-packed fall salad featuring tender roasted butternut squash, chewy farro, sweet dried cranberries, and crunchy pepita seeds. Tossed with a tangy and slightly sweet maple dijon dressing, it balances earthy, sweet, and savory flavors perfectly. Ideal as a hearty lunch or a nourishing side dish, this salad combines wholesome grains and fresh greens for a delicious seasonal meal.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fall Farro Salad:

• 1 1/2 cups diced butternut squash
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, divided
• Salt and pepper, to taste
• 1 cup dry farro
• 3 cups water
• 1/4 cup dried cranberries
• 2 tablespoons pepita seeds
• 2 cups fresh arugula

Maple Dijon Dressing:

• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon fresh thyme
• Salt, to taste

Instructions

1. Cook Farro: Rinse the dry farro under cold running water to remove any impurities. Add the rinsed farro to a small saucepan with 3 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 30 to 40 minutes, or until the farro is tender but still chewy. Drain any excess water and transfer the cooked farro to a large mixing bowl.
2. Season Butternut Squash: Place the diced butternut squash in a small bowl. Drizzle with olive oil, then season with salt, pepper, and 1 teaspoon of fresh thyme. Toss well to evenly coat the squash pieces with oil and seasonings. Spread the squash out in a single layer on a baking sheet, ensuring the pieces aren’t overcrowded for even roasting.
3. Roast Squash: Preheat your oven to 425°F (220°C). Roast the butternut squash on the prepared baking sheet for 15 minutes. Remove the baking sheet from the oven, toss the squash to turn the pieces for even cooking, then return to the oven and roast for an additional 10 minutes. After roasting, remove from the oven and let the squash rest while you prepare the dressing.
4. Make Dressing: In a small bowl, combine dijon mustard, maple syrup, balsamic vinegar, minced garlic, 1 teaspoon fresh thyme, and salt to taste. Whisk the ingredients together vigorously until the dressing is smooth and emulsified.
5. Assemble Salad: Add the roasted butternut squash, dried cranberries, pepita seeds, and fresh arugula to the bowl with the cooked farro. Pour the maple dijon dressing over all the ingredients. Gently toss the salad to combine everything evenly and ensure all components are coated with the dressing. Serve warm or at room temperature.

Notes

• Farro can be cooked ahead of time and refrigerated for up to 3 days.
• If fresh thyme is unavailable, dried thyme can be used at a reduced quantity (about 1/3 teaspoon per teaspoon fresh).
• For a nut-free version, substitute pepita seeds with roasted sunflower seeds.
• To add extra protein, grilled chicken or chickpeas can be incorporated.
• Roasting time may vary depending on the size of butternut squash pieces; ensure they are fork-tender and caramelized.

Keywords: Warm Farro Salad, Roasted Butternut Squash Salad, Maple Dijon Dressing, Fall Salad, Healthy Grain Salad, Vegetarian Salad