Autumn Harvest Farro Salad (Print)

Nutty farro, roasted root veggies, apples, and goat cheese tossed in a mustard-maple vinaigrette for a fall-inspired meal.

# Ingredients:

→ Farro Base

01 - 1 cup pearled farro, rinsed
02 - 2 1/2 cups water or vegetable broth
03 - Pinch of salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 2 medium carrots, peeled and sliced
06 - 1 small beet, peeled and cubed
07 - 1 tablespoon olive oil
08 - 1 teaspoon fresh thyme leaves
09 - Salt and black pepper, to taste

→ Salad Assembly

10 - 1 medium crisp apple, thinly sliced
11 - 1/4 cup toasted pepitas
12 - 1/4 cup crumbled goat cheese
13 - 2 cups baby spinach or mixed greens

→ Mustard-Maple Vinaigrette

14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon apple cider vinegar
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon pure maple syrup
18 - Salt and black pepper, to taste

# Directions:

01 - In a medium saucepan, combine pearled farro, water or vegetable broth, and salt. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer for 20 to 25 minutes until farro is tender. Drain any excess liquid and fluff grains with a fork.
02 - Preheat oven to 400°F. Arrange cubed sweet potato, sliced carrots, and cubed beet on a baking sheet. Toss with olive oil, fresh thyme, salt, and black pepper. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized. Allow to cool slightly before assembling.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until fully emulsified.
04 - In a large mixing bowl, combine cooked farro, roasted vegetables, thinly sliced apple, and baby spinach or mixed greens. Drizzle with mustard-maple vinaigrette and gently toss until evenly coated.
05 - Divide salad among four plates or bowls. Garnish each with toasted pepitas and crumbled goat cheese. Serve immediately.

# Expert Tips:

01 -
  • Uses hearty whole grains and in-season produce for incredible flavor
  • Ready in under an hour with minimal hands-on time for busy weeknights
  • Vegetarian and can be made vegan or gluten-free with simple swaps
  • A single bowl offers contrasting textures creamy cheese crunchy pepitas crisp apples
  • Meal-preppable components perfect for easy lunches or potluck sharing
02 -
  • Packed with fiber and plant-based protein
  • Easy to prepare in advance for weekday lunches
  • Naturally immune-boosting thanks to root veggies
03 -
  • Take your time roasting vegetables for real golden edges that deepen sweetness and taste
  • Toast the pepitas yourself in a dry pan for the most satisfying crunch and richness
  • For best cheese crumbles use very cold goat cheese and crumble just before serving with dry hands

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