Fall Farro Salad with Butternut Squash & Brussels Sprouts
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.
Course Salad, Side Dish
Diet Vegan, Vegetarian
Keyword butternut squash salad, Vegan farro salad
Method Oven, Stovetop
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Author Caitlin Shoemaker
For the Roasted Vegetables:
1butternut squashpeeled and cubed (about 3 cups; 495 g)
1tablespoongrade A maple syrup
1tablespoonchopped fresh rosemary
Olive oilfor drizzling
Salt & black pepperto taste
3cups(200 g) shredded Brussels sprouts (about 12)
For the Salad:
1cup(188 g) dry farrocooked according to packaged instructions
1/2cup(60 g) chopped fresh parsley
1/2cup(70 g) dried cranberries or cherries
1/3cup(50 g) pumpkin seeds
For the Dressing:
1/4cup(60 ml) olive oil
2tablespoonsapple cider vinegar
2teaspoonsgrade A maple syrup
1clovegarliccrushed or finely minced
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.