Harvest farro salad is full of roasted sweet potatoes, diced apple, pecans and dried cranberries and finished off with balsamic vinegar and olive oil for a delicious side salad that’s perfect for cooler weather.

We are going to have a scorcher here in N.C. today and that seems unfair since it's mid-September. I'm over the mid-90s temperatures and ready for some cooler weather.

And sweaters. And boots. And all the cozies!

But whatever the weather is doing outside, I can bring a few autumn vibes indoors. Specifically, in the kitchen, if you didn't see where I was going with that.

Today’s recipe for this harvest farro salad is chock full of some of my favorite fall flavors!

First, we’ve got farro, which is one of my very favorite grains. It’s slightly chewy, very sturdy and hearty and just so delicious!

We mix it with some roasted sweet potatoes, fresh greens, nutty pecans, crunchy apples, sweet and tart dried cranberries and then finish it all off with a simple balsamic vinaigrette.

Swoon!

If you're a quinoa lover, too, check out this harvest quinoa salad that's another great fall side dish. I also have many of these same great flavors together in my one-pot easy harvest chicken skillet, which you should definitely check out for a fall dinner recipe as well.

Bonus: This is great served warm, as soon as it’s mixed and ready, but it’s also delicious at room temperature. So you can let it hang out for a while and it’ll be just as good when you’re ready to sit down and eat.

Of course, I also have some fun toppings or add-ins that you can toss into this salad, too. They are absolutely optional, however, and I’m always 100% satisfied with this salad just as it is.

It’s fall in a bowl, y’all! ❤️

Now, I’ve got some notes, tips and substitutions coming up below. Just tryin’ to be helpful.

(And y’all know I like to help you make recipes your very own!)

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making harvest farro salad:

I use a quick-cook farro that I buy at Trader Joe’s. You could use regular farro too, it just takes a little longer. Follow the package instructions for cooking. You’ll want about 3-4 cups once it’s cooked.
Or you could substitute another grain if you’d like. Brown rice or quinoa would be great here, too.
I use baby spinach but baby arugula or even baby kale would be good here. Or choose a mix!
I recommend a sweet, crisp apple for this. Fuji or Gala are my go-to choices, but Honey Crisp or Cripps Pink would be great as well.
I like chopped pecans but walnuts will work too. (Tip: buy the chopped kind at the grocery store. They are much cheaper than the whole, intact nuts.)
Also, I roast the sweet potatoes with just olive oil, salt and pepper. However, you could add some cinnamon to give the salad a bit more warmth if you’d like.

I’ve also included a few optional toppings or add-ins for this salad just below. It's plenty flavorful on its own, but they can add some extra pizzazz.

You do you!

Toppings for fall farro salad:

- Chopped fresh herbs, such as parsley or thyme

- Crumbled feta cheese or goat cheese

- Grated or shaved Parmesan cheese

- Cooked, crumbled bacon

And finally, let’s round out this meal!

What to serve with farro salad:

- Grilled or roasted chicken (such as Italian herb grilled chicken or easy crunchy baked chicken or honey Dijon baked chicken)

- A quick skillet chicken, like 15-minute paprika chicken or easy creamy chicken

- Or pick up a rotisserie chicken at the store to keep things easy

- Roasted pork tenderloin or pork chops (like spice-rubbed pork chops or Ranch seasoned pork chops or balsamic pork tenderloin with thyme for company)

- Roasted salmon or your favorite fish

Your protein can be kept pretty basic, flavor wise, since this farro salad has so much flavor going on itself.

Oh, and if you have leftovers of the salad, it makes a great lunch the next day.

I prefer it slightly warmed in the microwave. And I’ll add some extra balsamic if I feel like it needs a little freshening up.

I hope you give this a try to welcome autumn with open arms! And a happy belly!

Enjoy!

XO,

Kathryn

P.S. You may also love these farro salad recipes:

Fast farro salad with veggies (Family Food on the Table)
Simple farro salad (Family Food on the Table)
Greek farro salad (Cookie + Kate)
Farro, kale and strawberry salad with goat cheese (Family Food on the Table)
Citrus farro and arugula salad (Family Food on the Table)

Yield: 6 servings

Harvest farro salad

Name: Harvest farro salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 2 small sweet potatoes; 3 tablespoons extra-virgin olive oil, divided; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 (8.8 oz.) package quick-cooking farro (or the equivalent to make 3-4 cups cooked); 1 cup baby spinach (or sub arugula); 2/3 cup small diced apple (such as Fuji or Gala); 1/2 cup chopped pecans (or sub walnuts); 1/3 cup dried cranberries; 3 tablespoons balsamic vinegar; Chopped fresh parsley or thyme, crumbled feta or goat cheese, grated or shaved Parmesan cheese

Harvest farro salad is full of roasted sweet potatoes, diced apple, pecans and dried cranberries and finished off with balsamic vinegar and olive oil for a delicious fall side salad!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

2 small sweet potatoes
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 (8.8 oz.) package quick-cooking farro (or the equivalent to make 3-4 cups cooked)
1 cup baby spinach (or sub arugula)
⅔ cup small diced apple (such as Fuji or Gala)
½ cup chopped pecans (or sub walnuts)
⅓ cup dried cranberries
3 tablespoons balsamic vinegar

Optional extras:

Chopped fresh parsley or thyme, crumbled feta or goat cheese, grated or shaved Parmesan cheese

Instructions

Preheat oven to 400.
Peel and chop sweet potatoes into ½-inch cubes. Place on a large baking sheet in an even layer. Drizzle with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to mix. Roast at 400 for 35 minutes, stirring after about 20 minutes.
Meanwhile, prepare the farro according to package directions. Drain and add to a large bowl. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
While the farro is cooking, prep the remaining ingredients.
Add the roasted sweet potatoes and remaining ingredients to the bowl with the farro. Toss to combine.
Drizzle the balsamic vinegar and remaining 2 tablespoons olive oil over the farro mix and toss to mix everything together well. Season to taste with extra salt and ball pepper.
Serve warm or at room temperature.

Notes

I use a quick-cook farro that I buy at Trader Joe’s. You could use regular farro too. You’ll want about 3-4 cups once it’s cooked.

Or you could substitute another grain if you’d like. Brown rice or quinoa would be great here, too.

I use baby spinach but baby arugula or even baby kale would be good here.

I recommend a sweet, crisp apple for this. I usually go for Fuji or Gala, but Honey Crisp or Cripps Pink would be great too.

I like chopped pecans but walnuts are fine too. (Tip: buy the chopped kind at the grocery store. They are much cheaper than the whole, intact nuts.)

Also, I roast the sweet potatoes with just olive oil, salt and pepper. However, you could add some cinnamon to give the salad a bit more warmth if you’d like.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 21mgSodium: 651mgCarbohydrates: 35gFiber: 5gSugar: 14gProtein: 11g