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Warm Farro Salad with Maple Dijon Dressing Recipe

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4.1 from 34 reviews

This warm farro salad features tender roasted butternut squash, nutty farro, tart dried cranberries, fresh arugula, and crunchy pepita seeds, all tossed together with a sweet and tangy maple Dijon dressing. It's a comforting and wholesome salad perfect as a side or light main dish during the fall season.

  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings

Ingredients

Fall Farro Salad:

  • 1 1/2 cups diced butternut squash
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme
  • Salt and pepper, to taste
  • 1 cup dry farro
  • 3 cups water
  • 1/4 cup dried cranberries
  • 2 tablespoons pepita seeds
  • 2 cups fresh arugula

Maple Dijon Dressing:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt to taste
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme

Instructions

  1. Cook Farro: Rinse the dry farro thoroughly under cold water. In a small saucepan, combine the rinsed farro and 3 cups of water. Bring to a boil, then reduce the heat to a simmer and cook uncovered for 30 to 40 minutes, or until the farro is tender. Drain any excess water and transfer the cooked farro to a large bowl.
  2. Season Butternut Squash: Place the diced butternut squash into a small bowl. Drizzle with olive oil and sprinkle with salt, pepper, and 1 teaspoon of fresh thyme. Toss well to evenly coat the squash with the oil and seasoning.
  3. Roast Squash: Preheat your oven to 425°F (220°C). Spread the seasoned butternut squash in a single layer on a baking sheet. Roast in the oven for 15 minutes, then remove the sheet and toss the squash to ensure even cooking. Return to the oven and roast for an additional 10 minutes. Remove from the oven and allow it to cool slightly.
  4. Make Dressing: In a small bowl, whisk together Dijon mustard, maple syrup, balsamic vinegar, minced garlic, 1 teaspoon fresh thyme, and salt to taste until the dressing is smooth and emulsified.
  5. Assemble Salad: Add the roasted butternut squash, dried cranberries, pepita seeds, and fresh arugula to the bowl with the cooked farro. Pour the maple Dijon dressing over the ingredients. Gently toss everything together until the salad is well coated with the dressing. Serve warm or at room temperature.

Notes

  • Farro can be cooked a day ahead and stored in the refrigerator for convenience.
  • For a nuttier flavor, toast pepita seeds lightly before adding to the salad.
  • You can substitute dried cranberries with dried cherries or raisins if preferred.
  • Adjust salt and pepper according to taste after combining the salad.
  • This salad can be served warm or chilled depending on preference.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Salad
  • Method: Stovetop, Roasting, No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/warm-farro-salad-with-maple-dijon-dressing-recipe/