fall farro salad

Hearty and chewy farro grains are combined with roasted Brussels sprouts, tri-color carrots, and a creamy maple tahini dressing. Finished with fresh parsley, toasted chopped hazelnuts, dried cranberries, and briny feta cheese, this elegant and festive fall farro salad is an ideal addition to any holiday spread, but can be enjoyed all year long. It also pairs beautifully with roasted chicken or salmon, but is equally delicious served and enjoyed on its own. See our make-ahead tips and ingredient substitution ideas in the note section for more ideas.

Fall Farro Salad

lb (16 oz) Brussels sprouts

(45 milliliters) extra virgin olive oil

Diamond Crystal kosher salt

black pepper

(180 grams) uncooked farro (rinsed and drained (or 2½ to 3 cups cooked farro))

(65 grams) tahini paste

(60 milliliters) extra virgin olive oil

(30 milliliters) freshly squeezed lemon juice

(15 milliliters) pure maple syrup

Diamond Crystal kosher salt (or more to taste)

flat leaf parsley leaves (roughly chopped (about ½ cup)

(70 grams) hazelnuts (toasted (see notes))

(70 grams) feta cheese (crumbled)

Preheat the oven to 425°F (220°C) with a rack in the center position. To cook the farro, bring a large saucepan of salted water to a boil.

Roast the Vegetables: Combine the Brussels sprout halves and sliced carrots onto a half sheet pan - they will shrink in size during roasting. Drizzle with the extra virgin oil olive oil, salt, and freshly ground black pepper. Toss until evenly coated. Distribute the vegetables into an even, single layer on the sheet pan - setting the Brussels sprout halves and carrots cut-side down. This will allow them to caramelize more evenly. Roast for 20 to 25 minutes, flipping after 15 minutes, or until caramelized and fork tender. Note: Avoid over-crowding the vegetables. If you are scaling this recipe up or using more vegetables, you&#39;ll need to use two half sheet pans. Use the bottom and top third oven rack, rotating the pans halfway through roasting.

Cook the Farro: While the vegetables are roasting, add the farro to the boiling water. Reduce heat to medium and cook according to the package instructions until the grains are tender, but still maintain a bit of chew. Drain well and spread onto a rimmed sheet pan to cool. Note: For a festive and fragrant twist, try replacing one cup of cooking water with apple cider.

In a liquid measuring cup or medium bowl, combine the tahini, olive oil, 2 tablespoons lemon juice, maple syrup, salt, and freshly ground black pepper. Whisk until thoroughly combined. Add 1 tablespoon of water at a time, whisking continuously. If the dressing is too thick to drizzle, whisk in a touch more water. Season to taste, adding more salt or lemon juice as needed. Set aside.

Assemble the Salad: Combine the cooked farro and roasted vegetables in a large mixing bowl. Add tahini dressing (reserving a small portion for drizzling and serving on the side) to taste, tossing until evenly coated. Add the chopped parsley, hazelnuts and cranberries (reserving a small portion of each for garnishing). Toss to combine. Season to taste with salt and pepper, adding a squeeze of lemon juice if needed.

Transfer to a large platter for serving. Top with the crumbled feta.  Garnish with any remaining parsley, hazelnuts, and cranberries, and an additional drizzle of tahini dressing, as desired.

Storage: Refrigerate leftovers for up to 4 days. Serve slightly chilled or at room temperature.

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Top 1 fall farro salad recipes from across the web

The most viewed fall farro salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fall Farro Salad

The most viewed fall farro salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine