Fall Farro Salad with Squash and Honey Mustard Dressing
A cozy and satisfying autumn grain salad featuring hearty farro, sweet roasted squash, peppery arugula, tart cranberries, and creamy cheese, all tossed in a zesty honey mustard dressing. Perfect for a busy weeknight or a holiday gathering, this vibrant dish celebrates the best of fall produce with a harmonious blend of textures and flavors.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4-6 servings
- Category: Dinner
- Method: Roasting and Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup pearled farro, rinsed
3 cups water or vegetable broth
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed (about 1-inch pieces)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
5 oz arugula
1/2 cup dried cranberries
1/2 cup crumbled goat cheese or feta cheese
For the Honey Mustard Dressing:
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C).
Cook the farro: In a medium saucepan, combine the rinsed farro with water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-30 minutes, or until tender and liquid is absorbed. Drain any excess liquid and set aside.
Roast the squash: Toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
Prepare the dressing: In a small bowl or jar, whisk together 1/4 cup olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and pepper until well combined and emulsified.
Assemble the salad: In a large bowl, combine the cooked farro, roasted squash, arugula, dried cranberries, and crumbled cheese.
Drizzle the honey mustard dressing over the salad and toss gently to combine.
Serve warm or at room temperature.
Notes
If using a different type of squash like delicata or acorn, you may not need to peel it, but ensure seeds are removed.
Farro can be cooked in advance and stored in the refrigerator for up to 3 days.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The arugula may wilt slightly over time.