Hearty & Delicious Fall Farro Salad: Your Go-To Recipe for Festive Gatherings

As the vibrant colors of autumn give way to the cozy embrace of winter, our cravings often turn to comforting yet nourishing dishes. With the bustling holiday season just around the corner, my kitchen gravitates towards reliable recipes that deliver exceptional flavor without demanding excessive time. This colorful Fall Farro Salad perfectly fits the bill, transforming simple ingredients into a show-stopping dish ideal for any occasion, from a busy weeknight dinner to an elegant holiday feast.

This isn’t just any grain salad; it’s a symphony of textures and tastes. Chewy farro, subtly nutty and satisfying, forms the perfect base, beautifully complemented by tender, savory roasted Brussels sprouts and tri-color carrots. The magic truly comes alive with a creamy, dreamy maple tahini dressing that coats every component, striking an exquisite balance between sweet, tangy, and earthy notes. This farro salad is designed to be a crowd-pleaser, delivering layers of flavor in every bite.

Each spoonful of this hearty farro salad offers a delightful complexity. You’ll savor the fresh burst of parsley, the satisfying crunch of nutty toasted hazelnuts, the sweet-tart chewiness of dried cranberries, and the irresistible salty tang of crumbled feta cheese. These elements combine to create a truly irresistible experience that will have everyone coming back for more. While this farro salad shines brightest during the fall and winter months, its adaptable nature means you can easily customize it to enjoy all year long, making it a truly versatile addition to your culinary repertoire.

Why You’ll Absolutely Love This Fall Farro Salad

This Fall Farro Salad isn’t just a recipe; it’s an experience. Here’s why it will quickly become a favorite in your kitchen:

• Festive & Eye-Catching: Boasting sweet dried cranberries, golden toasted hazelnuts, and warming roasted root vegetables, this farro salad is an exceptional addition to your Thanksgiving, Christmas, or any holiday table. Its vibrant colors and rich flavors instantly elevate any spread. It’s also perfect for potlucks and gatherings, as it can be prepped ahead and served warm, at room temperature, or even slightly chilled from the fridge, offering ultimate convenience for busy hosts.
• Wholesome & Nutrient-Packed: Amidst the rich, often indulgent foods that define the holiday season, this grain salad offers a welcome and refreshing counterpoint. Packed with ancient farro, fiber-rich Brussels sprouts, and vitamin-loaded carrots, it delivers a powerful nutritional punch. Similar to our Fall Harvest Salad, it’s bursting with delightful textures, but with the added heartiness of farro and the sweet earthiness of roasted autumn vegetables. It’s a meal that truly nourishes both body and soul.
• Perfectly Balanced Flavors: The thoughtful combination of ingredients in this grain salad creates an irresistible flavor profile. It masterfully blends sweetness from maple and cranberries, savory depth from tahini and roasted veggies, a satisfying saltiness from feta, and a bright tang from lemon. This harmonious balance means every bite is a delightful surprise, making it a dish you’ll find yourself craving throughout the colder months.
• Incredibly Versatile & Adaptable: This recipe is a fantastic starting point, but don’t be afraid to make it your own! It’s highly adaptable, allowing you to easily swap out the grain, vegetables, and toppings based on what you have on hand, what’s in season, or simply what you’re in the mood for. Whether you’re accommodating dietary preferences or just experimenting, this salad provides a wonderful canvas for your culinary creativity. Be sure to see our extensive swap and substitution ideas below for endless inspiration!

Essential Ingredients You’ll Need for This Autumn Delight

Crafting this incredible Fall Farro Salad starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in creating its balanced and appealing flavor profile:

• FARRO: This ancient whole grain is truly the star of our salad. Known for its distinct nutty flavor and delightful chewy texture, farro is incredibly satisfying and holds its own beautifully against the creamy dressing and robust roasted vegetables. Its hearty nature ensures the salad remains substantial and keeps you feeling full. For best results, I highly recommend using a quality brand like Bob’s Red Mill farro.
• BRUSSELS SPROUTS: A quintessential vegetable for any autumnal or holiday table, Brussels sprouts transform into sweet, tender morsels with crispy edges when roasted. Their slightly bitter notes are wonderfully mellowed by the roasting process and perfectly complement the other ingredients. If you enjoy this element, you must also try our crowd-favorite Roasted Brussels Sprouts and Squash side dish.
• TRI-COLORED CARROTS: These vibrant rainbow carrots add an incredible visual appeal and natural sweetness, making them particularly festive around the holidays. Their earthy flavor pairs wonderfully with the Brussels sprouts and farro. If tri-colored carrots aren’t available, standard orange carrots will work just as well; the flavor difference is subtle, but the color pop from rainbow carrots is truly special.
• MAPLE TAHINI DRESSING: This luscious dressing is the secret weapon of the salad. Tahini paste, made from ground, pressed sesame seeds, provides a rich, savory, and slightly earthy base. A touch of pure maple syrup introduces a delightful sweetness that perfectly balances the tahini’s notes and harmonizes beautifully with the roasted vegetables and cranberries. For superior flavor and consistency, I suggest using Soom tahini brand.
• PARSLEY: Fresh flat-leaf parsley is crucial for adding a burst of vibrant color and a fresh, herbaceous counterpoint to the richness of the other ingredients. Its clean flavor brightens the entire dish. Baby arugula would also be a lovely, slightly peppery alternative.
• DRIED CRANBERRIES: These small, ruby-red gems provide a wonderful tangy, sweet, and festive bite. They contribute a delightful chewiness and a pop of color. Feel free to experiment by swapping them out for other dried fruits like dried cherries, chopped apricots, figs, or even dates for a different sweet note.
• HAZELNUTS: Once toasted, hazelnuts offer a warm, intensely nutty flavor and a fantastic crunchy texture that contrasts beautifully with the soft farro and tender vegetables. Toasting them properly enhances their aroma and depth.
• FETA CHEESE: Crumbled feta cheese introduces a delicious briny, salty tang and a creamy element that ties all the flavors together. Its sharp flavor adds another layer of complexity to this already rich salad.

Step-by-Step Guide: How to Make This Irresistible Fall Farro Salad

Creating this flavorful Fall Farro Salad is straightforward, allowing you to enjoy a gourmet-quality dish with minimal fuss. Follow these simple steps for a perfect result (for full ingredient measurements and detailed instructions, refer to the recipe box below).

1. Prepare and Roast the Vegetables: Begin by preheating your oven to the optimal temperature for roasting. On a spacious half sheet pan, combine your trimmed and halved Brussels sprouts with the bias-cut tri-colored carrots. Drizzle generously with high-quality extra virgin olive oil, then season with a good pinch of salt and freshly ground black pepper. Toss everything thoroughly until the vegetables are evenly coated. Arrange them in a single, even layer, making sure the Brussels sprout halves and carrots are placed cut-side down. This technique encourages maximum caramelization and ensures they cook evenly. Roast for approximately 20 to 25 minutes, flipping the vegetables halfway through, until they are beautifully caramelized, tender when pierced with a fork, and slightly crispy. Avoid overcrowding the pan; if necessary, use two sheet pans for better roasting.

2. Cook the Farro to Perfection: While your vegetables are roasting, turn your attention to the farro. Bring a large saucepan of salted water to a rolling boil. Add the rinsed and drained farro, then reduce the heat to a simmer and cook according to package instructions. The goal is tender grains that still retain their characteristic chewy texture – avoid overcooking, as mushy farro will diminish the salad’s appeal. Once cooked, drain the farro thoroughly and spread it out onto a rimmed sheet pan to cool slightly. *Chef’s Tip: For an extra festive and fragrant twist, consider replacing one cup of the cooking water with apple cider for a subtle hint of autumnal flavor.*

3. Whip Up the Maple Tahini Dressing: In a liquid measuring cup or a medium mixing bowl, whisk together the tahini paste, extra virgin olive oil, fresh lemon juice, pure maple syrup, salt, and black pepper. Whisk vigorously until all ingredients are thoroughly combined and the dressing is smooth. Tahini can sometimes seize up when mixed with acid, so if the dressing appears too thick, gradually whisk in 1 tablespoon of water at a time until it reaches a creamy, yet pourable consistency. Taste and adjust the seasoning as needed, adding more salt, pepper, or a squeeze of lemon juice to achieve your desired flavor balance.

4. Assemble and Serve the Salad: In a large mixing bowl, gently combine the cooled, cooked farro with the warm, roasted Brussels sprouts and carrots. Add a generous portion of the maple tahini dressing (you might want to reserve a small amount for drizzling at the end or serving on the side). Toss everything gently until all components are evenly coated. Next, fold in the vibrant dried cranberries, crunchy toasted hazelnuts, and aromatic fresh parsley, again reserving a small amount of each for a beautiful garnish. Taste the assembled salad and adjust seasoning with additional salt, pepper, or a final squeeze of lemon juice if desired. Transfer the salad to an elegant serving platter or bowl. Finish by topping with the crumbled feta cheese, and garnish with any remaining parsley, hazelnuts, and cranberries. A final drizzle of the reserved tahini dressing will add a beautiful sheen. Serve immediately, or at room temperature.

Smart Make-Ahead Strategies for Effortless Entertaining

Preparing for a busy holiday like Thanksgiving or simply managing a hectic weeknight schedule? This Fall Farro Salad is incredibly forgiving and can be largely prepped in advance, saving you valuable time and stress. Here’s how to get ahead:

• Cook the Farro in Advance: Cook the farro up to 2 to 3 days before you plan to serve. Once cooked, spread it on a sheet pan to cool completely, then transfer it to an airtight container and store in the refrigerator. When it’s time to assemble the salad, allow the farro to come to room temperature for about 30 minutes, or gently warm it if you prefer a slightly warmer salad, before tossing with the roasted vegetables.
• Roast Vegetables Ahead of Time: The Brussels sprouts and carrots can be roasted several hours in advance, or even the day before. After roasting, let them cool completely on the sheet pan. Once cooled, transfer them to a covered container and refrigerate. You can gently reheat them in the oven for a few minutes before assembling, or simply add them to the salad at room temperature.
• Prepare the Maple Tahini Dressing: The maple tahini dressing is robust and keeps well. You can make it 4 to 5 days ahead of time. Store it in a covered container in the refrigerator. Be aware that it will thicken considerably when chilled. Before serving, allow the dressing to sit at room temperature for about 20-30 minutes, then whisk in a tablespoon or two of water until it reaches your desired pourable consistency. Always taste and adjust seasoning (salt, pepper, lemon juice) before using.
• Pre-Chop Your Toppings: The fresh parsley, dried cranberries, toasted hazelnuts, and crumbled feta cheese can all be prepped 1 to 2 days ahead of time. Store each component in separate small, airtight containers in the refrigerator. This ensures maximum freshness and prevents textures from blending prematurely.