Warm Farro Salad

This post may contain affiliate links. This Warm Farro Salad is so delicious with chewy bites of farro, sweet apple and cranberries and roasted butternut squash all brought together by the perfect tangy apple cider vinegar dressing. You’ll love it for a weeknight meal or make-ahead option. Extra Farro? I love using farro in recipes. If you have extra from this recipe, try it in this Pesto Farro Salad or Vegan Farro Bowl . Ingredients You’ll Need Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe. Farro : Use rinsed farro. Substitute barley. For gluten-free, use brown rice or wild rice. Butternut Squash : Use a smaller butternut squash. It should be about 4 cups once you chop it up. You can use pre-cut squash to save time. Sweet potato or another squash variety can be used here too. Parsnip : Adds a really nice sweetness and depth of flavour. I’d recommend adding it but you can skip it if you must. Zucchini or eggplant could be used as a substitute. Red Onion : White onion is suitable in a pinch. Apple : An variety can be used but something crisp like Honeycrisp or Pink Lady works best. Apple Cider Vinegar : Bright and tangy! Substitute red wine vinegar or white wine vinegar if needed. Spinach : I found baby spinach to work best here but you could substitute finely chopped kale or arugular. Grainy Mustard : The best bite for the dressing! You can substitute dijon mustard if needed. Cranberries : Adds chewiness and sweetness. Deftienly recommend using them. Dried cranberries or dried cherries work best for their tartness. Dried blueberries could work as well. Pumpkin Seeds : Toast for extra flavour if you like. You can substitute walnuts or pine nuts. Recipe Variations Add Protein: Add chickpeas, white beans, lentils or serve with the lemon tofu from this Roasted Veggie Bowl , salmon or chicken. Gluten-Free Option : Substitute wild rice or brown rice for the farro. I find a heartier grain works best with the other ingredients so while you could use quinoa, I’d recommend the rice here if you can’t do farro. Toppings : Serve with a sprinkle of feta or goat cheese. How to Make Warm Farro Salad Step 1: Bring 2.5 cups salted water to a boil. Add farro and cook uncovered until tender, 26-30 minutes. Drain. Step 2: Add vegetables to a large bowl with herbs, salt, pepper and oil. Toss to coat. Spread on 2 baking sheets and roast for 25-30 minutes until tender. Step 3: In the same bowl, no need to wash. Mix the dressing: oil, vinegar, maple syrup, mustard, garlic, salt and pepper. Whisk to combine. Step 4: Add the cooked farro, veggies, cranberries, pumpkin seeds and spinach to the bowl. Season with salt...

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