This Harvest Butternut Squash Farro Salad is filled with roasted vegetables, super grains, dry cranberries and tossed with a simple vinaigrette. It’s the perfect healthy side dish this fall!
Harvest Butternut Squash Farro Salad
Guys! Tomorrow is the day. Tomorrow is the 1st game of the NFL season which means it is officially FOOTBALL SEASON! Our household has been waiting for this time of year for a long time. We love football season!
I had my “all ladies fantasy draft” this past Saturday, Mike had a draft on Sunday, and we are hosting another draft tonight at our house for the church. Which means my house will be smelling like football food all day to prepare for all those men coming over for the draft.
Now before you think we are crazy and all we do is fantasy football let me correct you. I am only in one league, my ladies league. My husband has one that he’s done for years that he’s still in and the one we have tonight is new. It’s a league with our church and now that we’re in our new house WE get to host!
Which is my favorite part! Y’all know I love to cook and and serve people, or at least you should by now. And now we finally have the space for it, why not use it.
So really, we aren’t all consumed with fantasy football and the stats. It’s more just football season in general!
The 1st game of the year is my favorite. It means I don’t cook. We order chicken wings from Wing Stop then pop open a beer to sit and enjoy the game. I love it! Except this year I don’t get the beer. Although I did hear that they make non-alcoholic beer now. I had no idea! So I may have to buy a few of those, just to “feel in the spirit.”
What is your favorite thing to do on opening day? Or better yet, do you even care?
Anywho, the start of football season to me means it’s officially time to start the fall recipes and I’m not holding back one bit with this Harvest Butternut Squash Farro Salad. It is loaded with fall vegetables like sweet potatoes, brussels sprouts, and butternut squash then tossed with a good hearty grain … farro!
Have you had farro before? If not, it’s one of those grains you’re missing out on. It is super hearty, fibrous, and has a nice “bite” to it, almost like al dente pasta. It’s delicious! Sometimes I even prefer it to quinoa.
Once all the vegetables are roasted they are tossed with the farro, some almonds, dried cranberries and then a super simple and light vinaigrette that has a hint of cinnamon in it! That cinnamon is the kicker, it’s one of those surprise spices you wouldn’t think would be in a salad like this. But you’ll learn to absolutely love it!
And I guarantee it will be the thing your guests will be asking about! This salad is absolutely perfect for the fall. You could serve it with my Spice Rubbed Chicken or at your Thanksgiving meal as a change up side to those plain old mashed potatoes!
Bon Appetit friends!
Harvest Butternut Squash Farro Salad
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 5 cups 1x
- Category: Side dish
- Method: Oven
- Cuisine: American
Description
This Harvest Butternut Squash Farro Salad is filled with roasted vegetables, super grains, dry cranberries and tossed with a simple vinaigrette. It’s the perfect healthy side dish this fall!
Ingredients
- 1 cup quick cooking farro
- 2 cups of water
- 1 1/2 cups finely diced butternut squash
- 1 1/2 cups finely diced red onion
- 1 1/2 cups finely diced sweet potatoes
- 2 cups quartered brussels sprouts
- 1 tablespoon olive oil
- salt & pepper to season
- 1/4 cup sliced almonds
- 1/4 cup dry cranberries
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dry basil
- salt to taste
Instructions
- Preheat oven to 400 degrees F.
- To a medium saucepan, add dry farro and water. Bring to a boil, then reduce to simmer for 10 minutes. Drain any excess liquid. Fluff with a fork. Set aside.
- In a large bowl add butternut squash, red onion, sweet potatoes and brussels sprouts. Toss with 1 tablespoon of olive oil, salt and pepper to season.
- Spread vegetables out on a baking sheet.
- Bake for 20 minutes.
- Add cooked farro to a bowl with the roasted vegetables, sliced almonds and dry cranberries.
- To a small bowl add apple cider vinegar, olive oil, maple syrup, ground cinnamon, basil and salt. Whisk until combined.
- Pour dressing over the farro salad and toss all the ingredients together.
- Serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 186
- Sugar: 8 g
- Sodium: 129 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Filed Under:
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Side Dishes?
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Crispy Roasted Potatoes with Sage Salsa Verde
Mandarin Orange Cranberry Kale Salad with Candied Pecans
