Fall Farro Salad with Butternut Squash & Brussels Sprouts is the perfect way to highlight winter squash season and crisp sprouts in a cozy, nourishing bowl. Crunchy Brussels sprouts and sweet squash meet chewy farro, studded with tart cranberries and toasted pumpkin seeds, then tossed in a tangy-sweet maple balsamic vinaigrette. It’s an easy, beginner-friendly side dish that bursts with autumnal flavor and texture, and it just might become your go-to fall favorite. Grab a fork and join the harvest party!
Key Ingredients
These vibrant ingredients come together in perfect harmony to create a delightful balance of textures and flavors in this salad.
- 1 cup farro: Nutty whole grain that adds chewy texture and a hearty base.
- 2 cups water: Cooking liquid for the farro, yielding perfectly tender grains.
- 1 medium butternut squash peeled and cubed: Sweet, creamy squash that caramelizes beautifully when roasted.
- 1 pound Brussels sprouts trimmed and halved: Brings a crunchy, earthy bite after roasting.
- 2 tablespoons olive oil: Coats vegetables for even roasting and adds rich flavor.
- 1 teaspoon salt: Enhances all the flavors throughout the salad.
- 1/2 teaspoon black pepper: Provides mild heat and depth to the roasted veggies.
- 1/4 teaspoon smoked paprika: Infuses a warm, smoky flavor.
- 1/4 cup dried cranberries: Lends tart sweetness and chewy contrast.
- 1/4 cup pumpkin seeds toasted: Offers crunchy texture and nutty flavor.
- 1/4 cup thinly sliced red onion: Adds a sharp, crisp bite.
- 2 tablespoons chopped fresh parsley: Delivers a bright, herbaceous finish.
- 2 tablespoons maple syrup: Sweetens the vinaigrette with rich autumn notes.
- 1 tablespoon balsamic vinegar: Balances sweetness with tangy acidity.
How To Make Fall Farro Salad with Butternut Squash & Brussels Sprouts
Getting this Fall Farro Salad with Butternut Squash & Brussels Sprouts on the table is surprisingly simple and rewarding. You’ll begin by roasting seasonal squash and sprouts until golden and caramelized, then simmer nutty farro to tender perfection. Meanwhile, a quick maple balsamic dressing comes together in seconds. Finally, a gentle toss brings all those textures and flavors into perfect harmony. Follow these clear steps—preheating, seasoning, roasting, simmering, whisking—to master each element and serve a gorgeous, autumnal salad with minimal fuss and maximum flavor.
1. Preheat your oven to 400°F and line a baking sheet with parchment paper, ensuring easy cleanup and preventing sticking.
2. In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, salt, black pepper, and smoked paprika, coating each piece evenly.
3. Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 20–25 minutes, or until they’re tender and lightly caramelized around the edges.
4. Meanwhile, rinse the farro under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes until the grains are tender; drain any excess liquid.
5. In a small bowl, whisk together the remaining olive oil, maple syrup, and balsamic vinegar until the dressing is smooth and emulsified.
6. Transfer the cooked farro to a large bowl, add the roasted squash and sprouts, dried cranberries, pumpkin seeds, red onion, and parsley.
7. Pour the prepared dressing over the salad and toss gently to coat all components evenly.
8. Taste the salad and adjust the seasoning with extra salt or pepper as needed.
9. Serve the salad warm or at room temperature for the best flavor and texture.
Serving Suggestions
Fall Farro Salad with Butternut Squash & Brussels Sprouts shines on its own as a hearty side, but you can also serve it in creative ways to elevate your meal. Whether it’s a light lunch, a festive holiday spread, or a protein-packed accompaniment, these serving ideas will help you present the salad in style and maximize its flavor impact.
- As a side to roasted meats: Place a generous scoop next to roasted chicken or pork to complement savory mains.
- Chilled grain bowl: Let the salad cool completely, then serve over a bed of fresh greens for a refreshing lunch.
- Stuffed peppers: Hollow out bell peppers and fill them with the salad, then bake briefly for an easy, colorful dinner.
- Holiday potluck favorite: Transfer to a large platter and garnish with extra parsley and pumpkin seeds for a festive touch.
Tips For Perfect Fall Farro Salad with Butternut Squash & Brussels Sprouts
Nailing this salad is all about balancing textures and flavors so every bite sings. Follow these friendly pointers to make sure your squash is caramelized, your farro is perfectly chewy, and your crunch factor is right on point.
- Use pearled or whole grain farro based on your texture preference: pearled cooks faster and is slightly softer, while whole grain offers a chewier, nuttier bite.
- Make the salad ahead of time and store it covered in the refrigerator for up to 2 days to deepen the flavors and save you cooking time on a busy day.
- Enjoy any leftovers chilled for a refreshing twist, or pack them for easy work lunches that won’t wilt in transit.
- For a different crunch, swap pumpkin seeds with chopped walnuts or pecans, lightly toasted for extra aroma and depth.
How To Store It
Storing your Fall Farro Salad with Butternut Squash & Brussels Sprouts properly helps maintain its flavors and textures for days. Since the components can release moisture, a few simple steps will keep your salad fresh whether you’re saving leftovers or preparing it in advance for a gathering.
- Store the salad in an airtight container in the refrigerator for up to 2 days.
- Keep the dressing separate and pour it over just before serving to prevent sogginess.
- Enjoy leftovers chilled for a refreshing meal any time.
- Pack the salad in individual lunch containers for easy grab-and-go weekday lunches.
Frequently Asked Questions
Here are some quick answers to help you breeze through this salad:
- How long does it take to prepare and cook the Fall Farro Salad with Butternut Squash & Brussels Sprouts?
A: From start to finish, plan for about 45–50 minutes. This includes 10 minutes to peel and cube the squash, trim and halve the Brussels sprouts, and measure ingredients; 20–25 minutes to roast the vegetables; and 20 minutes to cook the farro (which you can do simultaneously with roasting). Tossing and final seasoning add just a few extra minutes.
- Can I use a different grain instead of farro, and how would that affect cooking times?
A: You can swap farro for grains like quinoa or barley. Quinoa cooks in about 15 minutes and requires a 1:2 grain-to-water ratio, while pearl barley takes around 25–30 minutes with similar liquid. Adjust water and cooking time according to the grain’s package instructions, and drain any excess water before tossing with the salad.
- What’s the difference between pearled and whole grain farro, and which should I choose?
A: Pearled farro has had some bran removed, so it cooks faster (about 20 minutes) and has a slightly softer texture. Whole grain farro retains all bran, offers more chew, and may take up to 30 minutes to cook. Choose pearled if you prefer a tender bite or whole grain for nuttier flavor and extra fiber.
- How should I store leftovers, and how long will the salad keep?
A: Store the salad in an airtight container in the refrigerator for up to 2 days. If possible, keep the dressing separate and toss just before serving to preserve texture. Leftovers can be enjoyed chilled, at room temperature, or gently warmed.
- Can I substitute the pumpkin seeds for other nuts or seeds?
A: Absolutely. Chopped walnuts or pecans make a great alternative for crunch and flavor. You can also use sunflower seeds or chopped almonds. If using nuts, toasting them lightly in a dry skillet for 2–3 minutes will enhance their aroma.
- Is it best to serve the salad warm, or can it be fully chilled?
A: This salad is versatile: serve it warm straight after tossing to enjoy the roasted vegetables’ caramelized flavor, or chill it fully for a cool, refreshing meal. If chilled, allow it to sit at room temperature for 10 minutes before eating to soften the squash and sprouts slightly.
- How can I prep this salad ahead of time for meal prep or entertaining?
A: Roast the squash and Brussels sprouts up to a day in advance and store them in the fridge. Cook and cool the farro as well. Combine grains, veggies, dried cranberries, seeds, onion, and parsley just before serving. Whisk the dressing separately and pour over the salad when ready, so everything stays fresh and crisp.
What Makes This Special
Nothing beats the cozy crunch of roasted Brussels sprouts and the caramelized sweetness of butternut squash mingling with chewy farro in a single dish—this salad is basically autumn on a plate. The tangy-sweet maple balsamic vinaigrette ties every element together, creating a flavor party that’s as beautiful to behold as it is delicious to devour. Whether you’re feeding family, conquering potluck season, or just craving a seasonal mood boost, this recipe delivers every time. Go ahead and print this guide, stash it in your recipe binder, and don’t hesitate to leave a comment or question if you give it a whirl—or if you just want to share your crunchy-caramelized triumphs!
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Fall Farro Salad with Butternut Squash & Brussels Sprouts
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dishes
Description
This fall salad layers tender roasted squash and Brussels sprouts over nutty farro, studded with cranberries and pumpkin seeds, then dressed in a tangy-sweet maple balsamic vinaigrette for a symphony of autumn flavors.
Ingredients
- 1 cup farro
- 2 cups water
- 1 medium butternut squash peeled and cubed
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds toasted
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, pepper, and smoked paprika.
- Spread vegetables in a single layer on the prepared sheet and roast for 20–25 minutes until tender and lightly caramelized.
- Meanwhile rinse farro under cold water, combine with water in a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes until tender; drain any excess water.
- In a small bowl whisk remaining olive oil, maple syrup, and balsamic vinegar to make the dressing.
- In a large bowl combine cooked farro, roasted squash and sprouts, dried cranberries, pumpkin seeds, red onion, and parsley.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve the salad warm or at room temperature.
Notes
- Use pearled or whole grain farro based on your texture preference.
- Salad can be made ahead and stored covered in the refrigerator for up to 2 days.
- Leftovers taste great chilled and pack well for lunches.
- Swap pumpkin seeds with chopped walnuts or pecans for a different crunch.