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Autumn Harvest Farro Salad

Delicious Autumn Harvest Farro Salad Recipe

Delight in the Flavors of Fall with This Gluten-Free Vegan Salad

As the leaves change color and the air becomes crisper, it's the perfect time to enjoy the hearty and comforting flavors of an autumn harvest. Introducing our Autumn Harvest Farro Salad – a vibrant and nutritious dish that highlights the best produce of the season.

Why Farro?

Farro is an ancient grain, packed with fiber, protein, and essential nutrients. It's nutty flavor and chewy texture make it an excellent base for salads, providing a satisfying bite that complements the variety of roasted and fresh vegetables included in this recipe.

A Symphony of Seasonal Ingredients

This salad features a medley of fall vegetables including roasted butternut squash, crisp apple slices, dried cranberries, and toasted pecans, all tossed in a tangy maple-Dijon dressing. Each bite is a delightful combination of sweet, savory, and nutty notes, ensuring a full-flavored experience.

Perfect for Any Occasion

Whether you're looking for a nutritious lunch, a unique side dish for your holiday table, or a wholesome addition to your weekly meal prep, this Autumn Harvest Farro Salad is a versatile option that fits the bill. It's easy to make, visually stunning, and will surely impress your family and friends.

  • Enjoy as a main course or a side dish.
  • Packed with seasonal vegetables and wholesome grains.
  • Perfectly pairs with your favorite fall recipes.

Ready to get cooking? Let's dive into the ingredients and steps needed to create this culinary masterpiece.

Ingredients

  • 1 cup farro
  • 2 cups water
  • 1 small butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 2 cups mixed greens (e.g., arugula, spinach)
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil

Мethod of preparation

1. Preheat your oven to 400°F (200°C). In a medium saucepan, combine the farro and water. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the farro is tender. Drain any excess water and set aside to cool. 2. While the farro is cooking, prepare the butternut squash. Toss the diced squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through for even roasting. 3. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gradually add the extra-virgin olive oil, whisking until the dressing is well combined and emulsified. 4. In a large mixing bowl, combine the cooked farro, roasted butternut squash, apple slices, dried cranberries, toasted pecans, and mixed greens. Add the maple-Dijon dressing and toss gently to coat all the ingredients evenly. 5. Serve the Autumn Harvest Farro Salad immediately, or store it in the refrigerator for up to two days. The flavors will meld over time, making it even more delicious. Enjoy this salad warm or chilled, as a main dish or a complement to your favorite fall meals.

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