Easy Fall Farro Salad with Butternut Squash & Maple Vinaigrette | Harvest Comfort Recipe

Introduction

Oh, fall! Does it get any cozier? The crisp air, the colorful leaves, and the feeling of wanting to curl up with a warm, comforting meal. This Fall Farro Salad with Butternut Squash and Maple Vinaigrette is exactly that feeling in a bowl. It’s one of those recipes that just screams “home” and tastes like a warm hug. The best part? It’s surprisingly simple to pull together, making it perfect for a weeknight dinner or a show-stopping addition to your holiday table.

Why You’ll Love This Recipe

• Fast: While roasting the squash takes a little time, the actual assembly is super quick!
• Easy: Seriously, if you can chop and toss, you can make this. No fancy techniques required.
• Giftable: Portion it into cute jars for a healthy and delicious homemade gift!
• Crowd-pleasing: It’s a hit with almost everyone, from picky eaters to seasoned foodies. The flavors are just that good.

Ingredients

Gathering your ingredients is the first step to culinary bliss! Here’s what you’ll need:

For the Salad:

• 4 cups cubed butternut squash: This is the star! Look for a nice, plump squash. Cubing it about ½-inch is perfect for even roasting.
• 2 Tbsp olive oil: Just enough to give our squash a beautiful golden crust.
• ¼ tsp salt: To bring out all the natural sweetness of the squash.
• ¼ tsp black pepper: A little kick to balance things out.
• 1 cup uncooked farro: This ancient grain has a wonderful chewy texture that holds up beautifully in salads.
• 6 cups chopped kale: Don’t be intimidated by the volume! Kale wilts down beautifully, especially with the vinaigrette. I like to remove the tough stems for a more tender bite.
• 1 apple, diced: Granny Smith or Honeycrisp work wonderfully for a touch of tartness and crunch.
• 1 cup crumbled goat cheese: Creamy, tangy, and utterly delicious.
• ½ cup chopped walnuts: For that satisfying nutty crunch. Toasted walnuts are even better if you have the time!
• ½ cup dried cranberries: These little jewels add a pop of sweetness and chewiness.

For the Apple Cider Maple Vinaigrette:

• ¼ cup apple cider vinegar: The perfect tangy base for our dressing.
• ¼ cup extra virgin olive oil: Good quality makes a difference here!
• 1 Tbsp maple syrup: Pure maple syrup, please! It adds that gorgeous fall sweetness.
• 1 Tbsp Dijon mustard: This is our emulsifier, keeping everything together and adding a little zing.
• 1 clove garlic, minced: Fresh garlic is key for that punch of flavor.
• ¼ tsp salt: To season the dressing perfectly.
• ¼ tsp black pepper: A little more peppery goodness.

How to Make It

Alright, let’s get cooking! It’s easier than you think.

1. Preheat your oven: Set it to 400°F (200°C). This is the sweet spot for roasting our squash to perfection.
2. Roast the butternut squash: Spread your cubed butternut squash on a baking sheet. Drizzle it with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss everything to coat. Pop it into the preheated oven and let it roast for about 20-25 minutes. You’re looking for tender squash with lovely caramelized edges. I love peeking in and giving it a stir halfway through!
3. Cook the farro: While your squash is roasting, get your farro going. Follow the package directions for cooking. Usually, it’s about 20-25 minutes simmering in water or broth. Once it’s tender and chewy, drain any excess water.
4. Combine the base: Grab a big, beautiful bowl. Add your cooked farro and the chopped kale to it. The warmth of the farro will gently wilt the kale, making it super tender.
5. Add the goodness: Now for the fun part! Gently add the roasted butternut squash, diced apple, crumbled goat cheese, chopped walnuts, and dried cranberries to the bowl with the farro and kale.
6. Whip up the vinaigrette: In a separate small bowl or even a mason jar with a lid (my favorite for easy whisking and storing!), combine the apple cider vinegar, ¼ cup extra virgin olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake it all up until it’s beautifully combined and creamy.
7. Dress and toss: Pour that glorious vinaigrette over your salad ingredients. Give everything a gentle toss, making sure all those delicious components are coated in the dressing.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your culinary creativity!

• Squash Swap: If butternut isn’t your favorite, sweet potatoes or acorn squash are excellent alternatives.
• Cheese Choices: Feta or a sharp white cheddar would be delicious if goat cheese isn’t your thing.
• Nutty Notes: Pecans are a lovely substitute for walnuts. For a nut-free option, try toasted pumpkin seeds (pepitas)!
• Grain Game: Quinoa or barley can stand in for farro if that’s what you have on hand.
• Extra Veggies: Roasted Brussels sprouts or thinly sliced red onion would be a fantastic addition.
• Protein Boost: Grilled chicken or chickpeas would make this a complete meal.

Tips for Success

A few little tricks to make your salad absolutely perfect:

• Don’t Overcook the Squash: You want it tender, not mushy. Keep an eye on it during the last few minutes of roasting.
• Prep Ahead: Roast your squash and cook your farro a day in advance. Store them separately in the fridge. When you’re ready to assemble, just chop your apple and kale, make the dressing, and toss!
• Massage Your Kale: If you’re worried about tough kale, especially if you’re not adding warm farro, you can give the chopped kale a little “massage” with a tiny bit of the vinaigrette for a minute or two. It helps break down the fibers and make it more tender.
• Taste and Adjust: Always taste your vinaigrette before dressing the salad! You might want a little more sweetness, tang, or spice.

How to Store It

Leftovers are a delicious bonus!

Store any leftover salad in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The flavors actually meld and deepen overnight, so it’s still delicious on day two!

FAQs

Can I make this salad ahead of time?

Yes! You can roast the squash and cook the farro a day or two in advance. Store them separately in the refrigerator. You can also make the vinaigrette ahead of time. Assemble the salad just before serving for the freshest texture, or a few hours ahead if you don’t mind the kale wilting a bit more.

Is this salad good served warm or cold?

This salad is wonderfully versatile! It’s delicious served slightly warm right after assembling, at room temperature, or chilled. It really depends on your preference and what you’re serving it with.

How long does the vinaigrette last?

The apple cider maple vinaigrette will keep in an airtight container in the refrigerator for up to a week. Just give it a good shake or whisk before using, as the oil and vinegar might separate.