Butternut Apple Farro Salad, Maple Vinaigrette
This Butternut Apple Farro Salad, Maple Vinaigrette is a vibrant celebration of fall flavors, combining the nutty chew of farro with the sweetness of roasted butternut squash and crisp apples. Tossed in a luscious maple vinaigrette, this salad strikes the perfect balance between hearty and refreshing. Whether you’re looking for a wholesome lunch, a side dish for dinner, or a colorful addition to your next gathering, this recipe delivers on all fronts. It’s packed with texture, flavor, and nutrition — plus, it’s incredibly simple to make from start to finish.
Why I Love This Recipe
This salad is one of those recipes that feels like a warm hug in a bowl. The Butternut Apple Farro Salad, Maple Vinaigrette brings together earthy roasted squash, sweet-tart apples, and chewy farro for a satisfying bite every time. What makes it stand out is the maple vinaigrette—sweet enough to highlight the fruit but tangy enough to keep things bright and fresh. It’s a wholesome dish that doesn’t rely on heavy dressings or added sugars but uses natural ingredients to create depth of flavor. Plus, it’s naturally vegetarian and easily adaptable to suit your pantry or preferences.
One of the best parts? This salad can be served warm, room temperature, or chilled, making it incredibly versatile for meal prep or entertaining. The toasted walnuts add a lovely crunch, and fresh parsley wakes up the whole dish with a pop of green. It’s a recipe that feels special but comes together with ease, which is a winning combo in my kitchen.
What Goes In
- 1 cup farro – A chewy, nutty ancient grain that forms the hearty base of the salad.
- 2 cups vegetable broth – To cook the farro, adding extra flavor.
- 1 medium butternut squash, peeled and diced – Roasted until tender and caramelized.
- 2 tablespoons olive oil – For roasting the squash and dressing the salad.
- Salt and pepper to taste – Enhances all the flavors.
- 1 apple, diced – Adds crisp sweetness and a refreshing contrast.
- 1/2 cup dried cranberries – For bursts of tart sweetness.
- 1/2 cup walnuts, toasted – For crunch and a toasty flavor note.
- 1/4 cup fresh parsley, chopped – Brings freshness and color.
- 1/4 cup maple syrup – The star ingredient in the vinaigrette providing natural sweetness.
- 2 tablespoons apple cider vinegar – Balances the sweetness with tang.
- 1 tablespoon Dijon mustard – For a subtle kick and emulsifying the vinaigrette.
What’s in the Gear List
- Medium saucepan – To cook the farro perfectly.
- Baking sheet – For roasting the butternut squash until caramelized.
- Mixing bowls – One for tossing the salad and another for whisking the vinaigrette.
- Whisk – To emulsify the maple vinaigrette smoothly.
- Knife and cutting board – For prepping the squash, apple, and parsley.
- Measuring cups and spoons – To ensure ingredient accuracy.
Butternut Apple Farro Salad, Maple Vinaigrette: Step-by-Step Guide
Step 1: Cook the Farro
Rinse 1 cup of farro under cold water to remove any dust. In a medium saucepan, combine the rinsed farro with 2 cups of vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 25-30 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid and set aside to cool slightly.
Step 2: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Peel the butternut squash and dice it into roughly 1-inch cubes. Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and lightly caramelized on the edges. Remove from the oven and allow to cool.
Step 3: Prepare the Vinaigrette
In a small bowl, whisk together 1/4 cup maple syrup, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Slowly drizzle in 2 tablespoons olive oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste.
Step 4: Toast the Walnuts
Place walnuts in a dry skillet over medium heat. Toast, shaking the pan frequently, for 3-5 minutes or until fragrant and slightly browned. Remove from heat and let cool.
Step 5: Combine the Salad
In a large bowl, combine the cooked farro, roasted butternut squash, diced apple, dried cranberries, toasted walnuts, and chopped parsley. Pour the maple vinaigrette over the salad and toss gently to coat everything evenly.
Step 6: Serve and Enjoy
This Butternut Apple Farro Salad, Maple Vinaigrette can be served warm, at room temperature, or chilled. It’s perfect on its own or paired alongside your favorite mains.
No-Store Runs Needed
- Farro is a pantry staple that lasts a long time.
- Maple syrup and apple cider vinegar are versatile pantry ingredients used in many dressings.
- Frozen or fresh butternut squash can easily be swapped based on what you have.
- Dried cranberries and walnuts store well and add a nice crunch and sweetness.
- Olive oil, Dijon mustard, and seasonings are kitchen essentials.
Author’s Commentary
This Butternut Apple Farro Salad, Maple Vinaigrette has quickly become a favorite go-to for cozy autumn meals. The contrasting textures—from chewy farro to crisp apple and crunchy walnuts—make each bite interesting and satisfying. Roasting the butternut squash brings out its natural sweetness and adds a lovely caramelized flavor that pairs beautifully with the tangy maple dressing.
One tip I always recommend is to make the vinaigrette ahead of time so the flavors can meld. It keeps the salad fresh and vibrant, even if you’re making it for meal prep. I also love that this salad is nutrient-dense and filling without feeling heavy, which makes it an ideal choice for a wholesome lunch or a crowd-pleasing side dish.
Feel free to customize by swapping walnuts for pecans or using your favorite apple variety. Each tweak brings a little something unique to the table.
Storage & Reheat Guide
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad tastes great cold or at room temperature, but if you prefer warm, gently reheat in a skillet or microwave.
- If reheating, you might want to add a splash of extra vinaigrette to freshen up the flavors.
- To keep the walnuts crunchy, store them separately and add just before serving when possible.
Reader Questions
Can I use a different grain instead of farro?
Absolutely! Barley, quinoa, or brown rice are excellent alternatives. Just adjust cooking times accordingly and note that the texture will vary slightly.
Is it okay to use fresh cranberries instead of dried?
Fresh cranberries can be used but they are quite tart and firm. You might want to cook them slightly or add a bit more maple syrup to balance their tartness.
Can I make this salad vegan?
This recipe is already plant-based and vegan-friendly! All the ingredients come from plant sources without any animal products.
What’s the best way to store the salad for meal prep?
Store the salad in an airtight container in the fridge, keeping the dressing separate if possible to maintain freshness. Add the dressing just before eating.
One Pan, More Ideas
- Roasted Butternut Squash Salad with Feta & Pecans – A tangy, cheesy twist with crunchy pecans.
- One-Pan Roasted Farro with Vegetables – A simple way to cook farro with seasonal veggies.
- Apple Walnut Salad with Maple Dressing – Another maple-infused salad highlighting fresh apples and nuts.
- Maple Roasted Butternut Squash – Perfect as a side or to add to grain bowls.
The Takeaway
The Butternut Apple Farro Salad, Maple Vinaigrette is a celebration of wholesome, seasonal ingredients that come together effortlessly in one dish. It’s nourishing, flavorful, and perfect for any occasion, whether you’re meal prepping for the week or looking to impress at your next dinner party. With its balance of textures and sweet-tart dressing, this salad will quickly become a staple in your recipe rotation.
Enjoy the vibrant flavors of fall with every bite!
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Butternut Apple Farro Salad, Maple Vinaigrette
Ingredients
Equipment
Method
- Rinse 1 cup of farro under cold water to remove any dust. In a medium saucepan, combine the rinsed farro with 2 cups of vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 25-30 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid and set aside to cool slightly.
- Preheat your oven to 400°F (200°C). Peel the butternut squash and dice it into roughly 1-inch cubes. Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and lightly caramelized on the edges. Remove from the oven and allow to cool.
- In a small bowl, whisk together 1/4 cup maple syrup, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Slowly drizzle in 2 tablespoons olive oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste.
- Place walnuts in a dry skillet over medium heat. Toast, shaking the pan frequently, for 3-5 minutes or until fragrant and slightly browned. Remove from heat and let cool.
- In a large bowl, combine the cooked farro, roasted butternut squash, diced apple, dried cranberries, toasted walnuts, and chopped parsley. Pour the maple vinaigrette over the salad and toss gently to coat everything evenly.
- This Butternut Apple Farro Salad, Maple Vinaigrette can be served warm, at room temperature, or chilled. It’s perfect on its own or paired alongside your favorite mains.
Notes
- Make the vinaigrette ahead of time to allow flavors to meld for a more vibrant taste.
- Store walnuts separately to keep them crunchy when serving leftovers.
- Substitute farro with barley, quinoa, or brown rice for variety and adjust cooking times accordingly.
