This Warm Farro Salad with Maple Dijon Dressing is a comforting dish that brings together nutty, chewy farro with a bright and tangy dressing. You’ll notice the sweet touch of maple syrup perfectly balancing the sharpness of Dijon mustard, making every bite full of flavor and just a little zing. It’s a wonderful mix of textures and tastes that feels fresh yet hearty.
I love making this salad when I want something that’s both satisfying and easy to prepare. The farro cooks up nice and tender, and the warm salad comes together quickly with some simple ingredients you might already have. The maple Dijon dressing is a special touch that I always find myself coming back to because it adds just the right amount of sweetness and mustardy kick.
This salad is great on its own as a light meal, but I also enjoy serving it alongside roasted veggies or grilled chicken for a fuller dinner. It’s one of those dishes that feels like a treat without being complicated, making it perfect for weekday lunches or casual dinners. I bet you’ll find yourself making it again and again!
Key Ingredients & Substitutions
Farro: This chewy grain gives the salad a nutty heartiness. If you can’t find farro, try barley or quinoa for a similar texture and bite. I like pearled farro for quicker cooking, but whole farro has more chew.
Butternut Squash: Roasted cubes add sweetness and a velvety texture. You can swap with sweet potatoes or carrots if you prefer. Just be sure to cut veggies into small, even pieces so they roast evenly.
Dried Cranberries: These bring a pop of tart sweetness that contrasts nicely with mustard. Raisins or chopped dried cherries work well, too.
Nuts: Pecans or walnuts add crunch. Feel free to use almonds or pumpkin seeds if you want a different crunch or nut-free option.
Arugula: This peppery green brightens the salad. Spinach or baby kale are great milder swaps if arugula isn’t your favorite.
Maple Dijon Dressing: The combo of maple syrup and Dijon mustard balances sweet and tangy. Honey works instead of maple syrup, and grainy mustard is a nice twist if you like texture.
How Can I Cook Farro Perfectly Every Time?
Farro can be tricky if overcooked or undercooked. Here’s my simple way to get it right:
- Rinse farro well under cold water to remove any dust.
- Use a 2.5:1 water-to-farro ratio for pearled farro; more water if whole grain.
- Bring water to a boil, add farro plus a pinch of salt.
- Lower heat to a simmer, cook uncovered for 25-30 minutes (pearled) or longer for whole, until chewy but tender.
- Drain any extra water and fluff with a fork.
Remember, farro will keep softening as it cools, so stop cooking just before it feels fully tender. This keeps it from getting mushy in the salad.
Equipment You’ll Need
- Large saucepan – I like it because it lets the farro cook evenly without spilling.
- Baking sheet – for roasting the butternut squash; I prefer a rimmed sheet for easy tossing.
- Small bowl or jar – to whisk the dressing; a small jar with a lid makes mixing and storing easy.
- Mixing bowl – big enough to toss all the salad ingredients without making a mess.
- Measuring cups and spoons – for accuracy and quick prep.
Flavor Variations & Add-Ins
- Use cooked quinoa or barley instead of farro for different textures or faster cooking.
- Add roasted sweet potatoes or carrots for extra sweetness and color.
- Stir in crumbled goat cheese or feta for a tangy, creamy addition.
- Incorporate toasted pumpkin seeds or sunflower seeds for a crunch variation.
Warm Farro Salad with Maple Dijon Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup farro (uncooked)
- 2 ½ cups water or vegetable broth
- 1 cup butternut squash, peeled and diced into small cubes
- 1 tbsp olive oil (for roasting squash)
- Salt and pepper to taste
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- ¼ cup crumbled feta cheese (optional)
- 2 cups fresh arugula
- 2 green onions, thinly sliced
For the Maple Dijon Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 40 minutes from start to finish. Roasting the squash takes 20-25 minutes while the farro cooks for around 25-30 minutes. You can prepare the dressing and chop the other ingredients during the cooking time. This warm salad comes together quickly once the components are ready!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until the squash is tender and lightly caramelized. Flip the cubes halfway through for even cooking. Take it out and set aside.
2. Cook the Farro:
While the squash roasts, rinse the farro under cold water. Bring water or broth to a boil in a medium pot. Add the farro and a pinch of salt. Reduce the heat to a gentle simmer and cook uncovered for about 25-30 minutes, or until the farro is tender but still has a little bite. Drain any leftover liquid and transfer the warm farro to a large mixing bowl.
3. Make the Maple Dijon Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and combined.
4. Combine and Toss the Salad:
Pour the dressing over the warm farro and toss to coat. Add the roasted butternut squash, dried cranberries, chopped nuts, sliced green onions, and fresh arugula. Gently toss everything together until well mixed.
5. Finish and Serve:
If you like, sprinkle crumbled feta cheese on top for a creamy touch. Serve the salad warm or at room temperature, and enjoy this flavorful, wholesome dish!
Can I Use Instant Pot or Pressure Cooker to Cook Farro?
Yes! Cooking farro in a pressure cooker reduces the time significantly — about 10 minutes on high pressure with a natural release. Just use the same water-to-farro ratio and adjust cooking time accordingly.
How Do I Store Leftover Farro Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes great cold or at room temperature. If it seems dry, toss with a little extra olive oil or dressing before serving.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the farro, roast the squash, and mix the dressing in advance. Toss everything together just before serving to keep the arugula fresh and crisp.
What Can I Substitute for Butternut Squash?
Sweet potatoes or carrots work well as substitutes and roast nicely. Just cut them into similar small cubes for even cooking and follow the same roasting instructions.