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This Fall Farro Salad with Butternut Squash & Brussels Sprouts is a hearty salad that’s packed with seasonal ingredients and tossed in a tangy apple cider vinaigrette! Vegan, Gluten-Free Option.
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This cozy Fall Farro Salad with Butternut Squash & Brussels Sprouts is a vibrant medley of textures and flavors! Creamy butternut squash and crunchy shredded Brussels sprouts get roasted with rosemary, thyme, and sweet maple syrup, then added to a bed of hearty farro, fresh parsley, dried cranberries, and crunchy bites of pumpkin seeds. Last but not least, everything gets tossed in a tangy cider vinaigrette made from just 5 simple ingredients! 😊
A Filling Fall Salad
If you know me, you know I love turning salads into hearty, filling dishes. Don’t get me wrong, I love the simplicity of just greens and dressing, but this satiating seasonal salad is far from basic!
Protein-packed farro and loads of freshly chopped parsley make the perfect salad base. Creamy bites of herb-roasted butternut squash, crisp Brussels sprouts, sweet morsels of dried fruit, and crunchy pumpkin seeds add the perfect balance of taste and texture. To top it all off, everything gets tossed in a simple apple cider vinaigrette for the ultimate fall touch.
Ingredients for Fall Farro Salad
This salad is a hearty medley of fall veggies, grains, and herbs like butternut squash, Brussels sprouts, fresh parsley, rosemary, thyme, shallot, dried cranberries, and crunchy pumpkin seeds. These cozy autumn flavors pair perfectly with a tangy apple cider vinaigrette that’s made from just 5 simple ingredients – apple cider vinegar, olive oil, dijon mustard, maple syrup, and freshly crushed garlic.
If you’d like to substitute the butternut squash in this recipe for another one of your favorite fall squashes, feel free to do so (and let me know what you think!). This recipe can also easily be made gluten-free by swapping farro with equal parts of your favorite gluten-free grain like quinoa, brown rice, or gluten-free orzo.
How to Make Fall Farro Salad
- Cook the farro until tender, drain, then set aside.
- On one baking tray, place the butternut squash, maple syrup, rosemary, salt, pepper, and olive oil. On a second baking tray, place the Brussels sprouts, shallot, thyme, salt, pepper, and olive oil.
- Roast both trays for 20 mins, then remove the Brussels sprouts. Flip the butternut squash and continue to cook until tender and golden.
- Place the dressing ingredients into a jar and shake well. Set aside.
- Add the farro, roasted veggies, parsley, cranberries/cherries, and pumpkin seeds to a bowl, pour in the dressing, then toss.
- Serve chilled (or warm, depending on what you’re craving!).
Caitlin’s Cooking Tips
- Use separate baking trays: I prefer to roast the butternut squash and Brussels sprouts on separate, smaller baking trays since the Brussels sprouts have a shorter cook time. You can also bake them on the same baking tray and just remove them halfway through using a spatula.
- Make it a main: Make this farro salad even more filling by adding some white beans or my crispy tofu for a well-balanced meal!
A salad like this is exciting enough to make anyone a salad-lover…every bite is a vibrant mixture of textures and autumn flavors. This recipe pairs perfectly alongside nearly any cool-weather main, offering loads of vitamins, fiber, and plant-based protein! Try it with a plate of creamy fall pasta or a bowl of warm winter soup, or enjoy it alongside a batch of crispy rosemary garlic tofu.
Enjoy this salad warm or chilled. Any leftovers you have will store in the fridge for up to 2 days. You can also make your components ahead of time and throw everything together when you’re ready to enjoy–simply roast your vegetables beforehand and mix the dressing ahead of time!
If you’re looking for more hearty salad recipes that are perfect for fall and winter, you’ll love this Kale & Cranberry Salad with Tahini Cider Dressing, this Winter Kale Salad with Pomegranate Vinaigrette, and this Kale Apple Walnut Salad with Cider Dressing!
Farro is a type of whole grain wheat, so by default, it is not gluten-free. If you’d like this recipe to be gluten-free, you can use quinoa, rice, or gluten-free orzo instead.
Farro is a nutrient-dense grain that’s high in protein, providing about 5-6 grams per serving. It does contain carbohydrates as well, providing about 30 grams per serving. It’s also high in fiber, magnesium, zinc, and certain B vitamins.
Sweet potato, pumpkin, or any other creamy fall squash like acorn or kabocha would be delicious in this recipe!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Fall Farro Salad with Butternut Squash & Brussels Sprouts
For the Roasted Vegetables:
- 1 butternut squash peeled and cubed (about 3 cups; 495 g)
- 1 tablespoon grade A maple syrup
- 1 tablespoon chopped fresh rosemary
- Olive oil for drizzling
- Salt & black pepper to taste
- 3 cups (200 g) shredded Brussels sprouts (about 12)
- 1 shallot thinly sliced
- 1 teaspoon fresh thyme
For the Salad:
- 1 cup (188 g) dry farro cooked according to packaged instructions
- 1/2 cup (60 g) chopped fresh parsley
- 1/2 cup (70 g) dried cranberries or cherries
- 1/3 cup (50 g) pumpkin seeds
For the Dressing:
- 1/4 cup (60 ml) olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons grade A maple syrup
- 1 teaspoon dijon mustard
- 1 clove garlic crushed or finely minced
- 1/2 teaspoon salt
- Prep: Preheat the oven to 400F and set two small baking trays aside. Bring a large pot of water to a boil and cook the farro according to package instructions. Drain the farro once tender and set aside.
- Roast the Vegetables: On one tray, combine the butternut squash with the maple syrup, rosemary, salt, pepper, and a drizzle of olive oil. Toss well. On the second tray, combine the Brussels sprouts, shallot, and thyme. Season with salt and pepper, drizzle with oil, and toss well.
- Bake: Place both baking trays on the top rack of the oven and bake for 20 minutes. Remove the Brussels sprouts after 20 minutes and set aside. Flip the butternut squash and return to the oven for an additional 10 to 15 minutes, until tender with golden edges.
- Make the Dressing: Add the olive oil, vinegar, maple syrup, mustard, garlic, and salt to a small jar. Shake well until emulsified and then set aside.
- Combine: Add the farro to the large mixing bowl and top with the roasted Brussels and butternut squash, as well as the parsley, cherries, and pumpkin seeds. Pour the dressing over the salad and toss well to combine.
- Serve: serve chilled (or warm, if you’d like!) Store leftovers in the refrigerator for up to 3 days.
- Gluten-Free: you can easily make this recipe gluten-free by swapping the farro with equal parts of a gluten-free grain. Quinoa, brown rice, or gf orzo would be great!
- Other Substitutions: butternut squash can be swapped with sweet potato or another fall squash.