Dinner/ Lunch/ Salads/ Shared Plates

Fall Farro Salad

September 13, 2018

Oh September, you beautiful biatch, welcome back. I’ve missed you and your fall glory.

Fall Farro Salad- The Seasonal Junkie

Fall is a special time for me. After 3 months of being trapped in the hottest place on earth, it finally starts to cool down…. and we can like do things again. Like normal, fun things. First day that is under 82 degrees, so help me, I will be up a mountain faster than you can spell hiking. I’m sorry, but by this time I go a little stir crazy. And if you’re wondering if all my pumpkin spice candles are out and lit. They very much are, thank you.

Want a no-fuss weeknight meal?! Click here for my recipe for White Bean and Chicken Sausage Ragu!

What can I say, I’m a sucker for fall. Which leads me to this glorious Fall Farro Salad!

Fall Farro Salad- The Seasonal Junkie

If you’re wondering what Farro is, boy you are in for a treat. It’s an ancient grain that has been around for thousands of years. And for good reason. This little grain has a perfect nutty complex taste. It is perfect at as a side or in a salad. Which is exactly where this Fall Farro Salad came from! It has all the flavors of fall and is perfect along side any main dish. Personally, I whipped up a big batch of this Fall Farro Salad and had it with chicken multiple times this week and it was perfect to pack for lunch.

Cough, Cough Thanksgiving?

Fall Farro Salad- The Seasonal Junkie

That’s right, pin this Fall Farro Salad for Thanksgiving and it’s sure to be a crowd-pleaser for the biggest food day of the year!  And if you couldn’t already tell This Fall Farro salad healthy, so go ahead make a big bowl and enjoy!

If you’re not following me on pinterest and want to save some recipes for later, do it here!

And before I let you all go, I wanted to share some exciting news! I’m going to be implementing a weekly meal plan and should be getting more details to you guys soon, so stay tuned!!

Fall Farro Salad

Serves: 4-6


  • 3 cups, Cooked Farro
  • 2 Apples, Sliced
  • 3/4 cup, Toasted Pecans
  • 1 1/2 cup, Butternut Squash, medium diced
  • 2 cup, Brussel Sprouts, halved
  • 3 tbsp Olive Oil
  • 2-3 tbsp Maple syrup
  • Juice of one lemon
  • Salt To Taste
  • Parsley, chopped
  • Extra olive oil for roasting and toasting



Preheat Oven to 375


Toss halved brussel sprouts and diced butternut squash separately in olive oil


Roast brussel sprouts and butternut squash separately on two sheet pans, season with salt


Check both after 15 minutes, they will be done when they start to brown


Remove from oven and set aside


To toast pecans add pecans and 2 tsp of olive oil to sautee pan, heat and stir until it the pecans start to smell nutty, sprinkle some salt


Remove from heat and set aside


In a large bowl, add cooked farro, sliced apples, toasted pecans, butternut squash, and brussel sprouts.


Add olive oil, 2 tbsp of maple syrup, lemon juice, olive oil, and salt- Toss until mixed. Taste to see if you need to add more of any of the ingredients (you may need 1 more tbsp of maple syrup if you want it sweeter and adjust with how much salt is desirable to your pallet)


You can serve warm or cold


Top with chopped parsley

Fall Farro Salad- The Seasonal Junkie

Fall Farro Salad- The Seasonal Junkie

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Fall Farro Salad
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  • Reply
    Sara | mshealthesteem.com
    September 16, 2018 at 4:19 am

    I unfortunately can’t eat farro but I will totally be making this with quinoa because daaaammmnnn that looks amazing ??. Thanks for sharing! This is the ultimate fall salad ?

  • Reply
    September 16, 2018 at 5:36 pm

    This looks so good! I just recently discovered farro and I really liked it so definitely trying this salad.

    • Reply
      September 16, 2018 at 6:39 pm

      Thank you! I hope you enjoy it Camille!

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