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Farro Salad with Roasted Vegetables

Farro salad with roasted butternut squash, Brussels sprouts, and red onion tossed with a vinaigrette. This fall-inspired grain salad makes a great weeknight dinner or workweek lunch.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: fall recipes, farro, meal prep, salad
Servings: 4
Author: Gabriella @ Nutritious Minimalist


  • 1 tablespoon avocado oil (or coconut or olive oil)
  • 2 cups dried farro
  • 1 pound Brussels sprouts, halved
  • 4 cups butternut squash, peeled, seeded and chopped into 1-inch chunks (1 small squash)
  • 1 medium red onion, sliced
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries


  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tsp Dijon mustard
  • salt and ground black pepper to taste


  • Preheat the oven to 400 degrees Fahrenheit. 
  • In a large bowl, toss the Brussels sprouts, butternut squash, and onion slices with 1 tablespoon of oil. Season with salt and pepper.
  • Spread the vegetable evenly on a baking sheet (you may need to use two baking sheets if using one is too crowded) and bake for 25 minutes. Set aside and let it cool slightly. 
  • While the vegetables are roasting, cook the farro according to package directions. 
  • In a large bowl, mix together the farro, dried cranberries, and sliced almonds. 
  • In a small bowl, whisk together the dressing ingredients, pour over the farro, and stir to combine. Add the roasted vegetables, and gently mix everything.