Oh September, you beautiful biatch, welcome back. I’ve missed you and your fall glory.
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!
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?
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!
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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
- 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
Sara | mshealthesteem.comSeptember 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 ?
CamilleSeptember 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.
theseasonaljunkie_j6gv8cSeptember 16, 2018 at 6:39 pm
Thank you! I hope you enjoy it Camille!
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