This Warm Farro Salad with Maple Dijon Dressing is a wonderful mix of hearty grains and bright flavors. The farro is tender but still pleasantly chewy, making it a great base for the sweet and tangy maple dijon dressing that ties everything together. You’ll also find roasted vegetables and fresh greens in there, adding color and a range of textures.
I love making this salad when I want something filling but fresh at the same time. The maple dijon dressing has just the right balance of sweetness and zest—it’s simple but feels a little special. I usually toss in some toasted nuts or seeds for an extra crunch, which I think makes it feel even more satisfying.
It’s a perfect dish to serve warm on a chilly day or as a side for a relaxed dinner with friends. I sometimes make extra and enjoy the leftovers cold the next day for lunch. Whether you’re looking for a healthy meal or a colorful side, this salad is a great choice that never gets boring.
Key Ingredients & Substitutions
Farro: This is the main grain that gives the salad its chewy texture and nutty flavor. Pearled farro cooks faster, but whole farro offers more bite. If you can’t find farro, try barley or brown rice as alternatives.
Butternut Squash: Roasting brings out its sweetness and soft texture. You can swap it for sweet potato or pumpkin if you prefer. Just roast them the same way until tender.
Greens (Arugula or Spinach): These add freshness and a peppery or mild flavor. Baby kale or mixed salad greens can work well too, depending on your taste.
Dried Cranberries: They add a nice sweet-tart contrast. Feel free to substitute with raisins, chopped dried apricots, or cherries if you like.
Toasted Nuts: Almonds bring crunch, but walnuts, pecans, or even pumpkin seeds are great options. Toasting intensifies their flavor, so don’t skip this step.
Maple Dijon Dressing: The mix of maple syrup and Dijon mustard is what makes the dressing balanced and bright. If you want it less sweet, reduce the maple syrup or swap it for honey or agave.
How Do You Cook Farro Perfectly for Salad?
Cooking farro well is key. You want it tender but still chewy, not mushy. Here’s what I do:
- Rinse farro under cold water to clean it.
- Use 3 cups of water or broth for 1 cup farro for good moisture balance.
- Bring it to a boil, then lower to a simmer.
- Cook uncovered for about 25-30 minutes. Check for tenderness but a little bite remains.
- Drain extra liquid well so salad doesn’t get soggy.
For extra flavor, cook farro in vegetable broth instead of water. Letting it cool slightly before mixing helps keep texture when combined with warm roasted squash.
Equipment You’ll Need
- Medium saucepan – I like this for cooking the farro because it heats evenly and keeps everything contained.
- Baking sheet – Perfect for roasting the butternut squash until tender and caramelized.
- Small bowl and whisk – Handy for mixing the maple Dijon dressing smoothly and quickly.
- Large mixing bowl – Ideal for tossing all the ingredients together without making a mess.
Flavor Variations & Add-Ins
- Try adding crumbled goat cheese or feta for extra creaminess and tang.
- Use roasted sweet potatoes or carrots instead of squash for different flavors and colors.
- Sprinkle with toasted pumpkin seeds or sunflower seeds for more crunch.
- Mix in herbs like chopped thyme, rosemary, or fresh parsley to boost freshness and aroma.
Warm Farro Salad with Maple Dijon Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup farro (pearled or semi-pearled)
- 3 cups water or vegetable broth
- 1 cup butternut squash, peeled and diced
- 2 cups fresh arugula or baby spinach
- ½ cup dried cranberries
- ⅓ cup sliced almonds or chopped nuts (e.g., walnuts, pecans), toasted
- 2 tbsp olive oil (for roasting squash)
- Salt and pepper to taste
For the Maple Dijon Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 30 minutes of cooking time. Roasting the squash and cooking the farro happen at the same time to keep things efficient. Overall, you’ll have a warm, satisfying salad ready in around 40 minutes.
Step-by-Step Instructions:
1. Cook the Farro:
Rinse the farro well under cold water. In a medium saucepan, combine the farro and water or vegetable broth. Bring it to a boil, then lower the heat and simmer uncovered. Cook for about 25 to 30 minutes, or until the farro is tender but still has a slight chew. Drain any leftover liquid and set the farro aside.
2. Roast the Butternut Squash:
Preheat your oven to 425°F (220°C). Toss the diced squash in olive oil, salt, and pepper. Spread it out on a baking sheet in one even layer. Roast the squash for 20 to 25 minutes, turning it once halfway through, until it’s tender and lightly browned. Remove it from the oven and let it cool a little.
3. Make the Maple Dijon Dressing:
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, maple syrup, and minced garlic (if you’re using it). Add salt and pepper to taste. This dressing is sweet, tangy, and a little zesty – the perfect match for the salad.
4. Combine Salad Ingredients:
In a large bowl, combine the warm cooked farro, roasted butternut squash, fresh arugula (or baby spinach), dried cranberries, and toasted nuts. Toss gently so everything mixes well.
5. Dress and Serve:
Pour the maple Dijon dressing over the salad and toss again until everything is evenly coated. Taste and adjust with a little more salt or pepper if you like. Serve the salad warm or at room temperature.
Enjoy a delicious, hearty salad that blends nutty farro, sweet roasted squash, tart cranberries, crunchy nuts, and a lively maple dijon dressing. It’s great as a main meal or a side dish!
Can I Use Instant or Quick-Cooking Farro?
Yes! Quick-cooking farro works well and will reduce your cooking time to about 10-15 minutes. Just follow the package instructions and adjust liquid as needed.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the farro, roast the squash, and make the dressing in advance. Keep them separate, then toss everything together just before serving for the freshest taste.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes great cold or gently warmed. If it thickens, add a splash of olive oil or vinegar when reheating.
Can I Substitute the Butternut Squash?
Definitely! Sweet potatoes, carrots, or pumpkin are perfect roasted substitutes that bring similar sweetness and texture to the salad.