Fall Farro Salad with Butternut Squash & Brussels Sprouts

fall farro salad topped with fresh parsley

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

Cuisine American

Diet Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 522kcal

Author Caitlin Shoemaker

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition