Warm Farro Salad with Maple Dijon Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
