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This Fall Farro Salad with Butternut Squash and Brussels Sprouts is a hearty salad loaded with seasonal ingredients and tossed in a flavorful apple cider vinaigrette! Vegan, gluten free option.
Table of contents
- A filling fall salad
- Ingredients for Fall Farro Salad
- How to Make Fall Farro Salad
- serving suggestions
- frequently asked Questions
- Fall Farro Salad with Butternut Squash & Brussels Sprouts Recipe
This cozy Fall Farro Salad with Butternut Squash & Brussels Sprouts is a vibrant mix of textures and flavors! Creamy butternut squash and crispy shredded Brussels sprouts are roasted with rosemary, thyme and sweet maple syrup, then added to a bed of hearty farro, fresh parsley, dried cranberries and crispy pumpkin seed chunks. Finally, everything is tossed in a tangy Eben apple cider vinaigrette 5 simple ingredients! 😊
AFilling autumn salad
If you know me, you know I love turning salads into hearty, filling meals. Don’t get me wrong, I love the simplicity of just veggies and dressing, but this filling seasonal salad is far from base!
Protein-rich farro and lots of freshly chopped parsley make the perfect salad base. Creamy bites of herb-roasted butternut squash, crunchy Brussels sprouts, sweet bits of dried fruit and crunchy pumpkin seeds create the perfect balance of flavor and texture. To top it all off, it’s all tossed in a simple apple cider vinaigrette for the ultimate fall twist.
Ingredients for Fall Farro Salad
This salad is a hearty mixture of autumn vegetables, grains and herbs like butternut squash, Brussels sprouts, fresh parsley, rosemary, thyme, shallot, dried cranberries and crunchy pumpkin seeds. These cozy fall flavors pair perfectly with a tangy apple cider vinaigrette made with just 5 simple ingredients – apple cider vinegar, olive oil, Dijon mustard, maple syrup, and freshly squeezed garlic.
If you’d like to substitute another of your favorite fall squash for the butternut squash in this recipe, feel free to do so (and let me know what you think!). This recipe can also be easily made gluten-free by substituting equal parts of your favorite gluten-free grain like quinoa, brown rice, or gluten-free orzo for farro.
How to Make Fall Farro Salad
- Cook steam the spelled until soft, drain and set aside.
- On a baking sheet place Butternut squash, maple syrup, rosemary, salt, pepper and olive oil. On a second baking sheet place Brussels sprouts, shallot, thyme, salt, pepper and olive oil.
- roast meat both trays for 20 min, then Extinguish the brussel sprouts. flip butternut squash and continue cooking until tender and golden brown.
- Put the ingredients for the dressing in a glass and shake Good. Put aside.
- Add to Place the farro, roasted vegetables, parsley, cranberries/cherries and pumpkin seeds in a bowl, to water in the dressing then throw.
- surcharge chilled (or warm, depending on your mood!).
Caitlin’s cooking tips
- Use separate baking sheets: I prefer to bake the butternut squash and Brussels sprouts on separate, smaller baking sheets since the Brussels sprouts have a shorter cooking time. You can also bake them on the same baking sheet and just remove them with a spatula halfway through.
- Make it a major: Make this farro salad even more filling by adding some kidney beans or mine crispy tofu for a balanced meal!
Sinherit suggestions
A salad like this is exciting enough to make everyone a salad lover…every bite is a vibrant mix of textures and fall flavors. This recipe pairs perfectly with almost any cold-weather entree and is packed with vitamins, fiber, and plant-based protein! Try a plate creamy fall pasta or a bowl warm winter soup, or enjoy it alongside a crowd crispy rosemary garlic tofu.
Enjoy this salad warm or chilled. Any leftovers you have can be stored in the fridge for up to 2 days. You can also prep your components ahead of time and throw it all together when you’re ready to enjoy – just roast your veggies ahead of time and mix up the dressing ahead of time!
If you’re looking for heartier salad recipes that are perfect for fall and winter, you’ll love this one Kale and Cranberry Salad with Tahini Cider DressingThis Winter coleslaw with pomegranate vinaigretteand the Kale Apple Walnut Salad with Cider Dressing!
frequently asked Questions
Farro is a type of whole wheat, so it’s not gluten-free by default. If you want 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 around 5-6 grams per serving. It also contains carbohydrates, providing about 30 grams per serving. It’s also high in fiber, magnesium, zinc, and certain B vitamins.
Sweet potatoes, squash, or other creamy fall squash like acorn or kabocha would be delicious in this recipe!
Enjoy! If you make this recipe and decide to pass it on Facebook or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also appreciate if you could leave a comment below with a recipe rating! Thanks for the support 😊
For the fried vegetables:
- 1 Butternut Squash peeled and diced (approx. 3 cups; 495 g)
- 1 tablespoon Grade A Maple Syrup
- 1 tablespoon chopped fresh rosemary
- olive oil to drizzle
- salt & black pepper 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 package directions
- 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 tablespoon Apple Cider Vinegar
- 2 teaspoon Grade A Maple Syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic crushed or finely chopped
- 1/2 teaspoon Salt
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Preparation: Preheat the oven to 400F and set aside two small baking sheets. Bring water to a boil in a large pot and cook the spelled according to package directions. Drain the farro once it’s soft and set aside.
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Fry the vegetables: On a tray, combine the butternut squash with maple syrup, rosemary, salt, pepper and a drizzle of olive oil. Throw well. On the second tray, mix the Brussels sprouts, shallots and thyme. Season with salt and pepper, drizzle with oil and toss well.
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Bake: Place both baking sheets on the top shelf of the oven and bake for 20 minutes. After 20 minutes, remove the Brussels sprouts and set aside. Flip the butternut squash and return to the oven for another 10 to 15 minutes, until tender and golden on the edges.
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Make the dressing: In a small glass, combine olive oil, vinegar, maple syrup, mustard, garlic and salt. Shake well until emulsified, then set aside.
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Combine: Place farro in large mixing bowl and garnish with roasted rose and butternut squash, parsley, cherries and pumpkin seeds. Pour the dressing over the salad and mix well.
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Surcharge: Serve chilled (or warm if you prefer!). Store leftovers in the fridge for up to 3 days.
- Gluten free: You can easily make this recipe gluten-free by substituting equal parts of a gluten-free grain for the farro. Quinoa, brown rice, or gf orzo would be great!
- Other substitutions: Butternut squash can be substituted for sweet potatoes or another fall squash.
Calories: 522kcalCarbohydrates: 86GProtein: 12GFat: 17GSaturated Fatty Acids: 3GPolyunsaturated fat: 3GMonounsaturated fatty acids: 11GTrans fats: 0.003GSodium: 342mgPotassium: 1195mgFiber: 16GSugar: 20GVitamin A: 21650ieVitamin C: 107mgCalcium: 175mgIron: 5mg