This warm farro salad with maple Dijon dressing is a perfect bowl of wholesome grains and bright flavors. The chewy texture of farro pairs beautifully with the sweet and tangy maple Dijon dressing, creating a dish that feels both cozy and fresh. It’s a wonderful mix of hearty and light, making it a great side or even a main for a simple meal.
I love making this salad when I want something that’s satisfying but not too heavy. The warmth of the farro makes it comforting, especially on cooler days, while the maple Dijon dressing adds just the right zip of sweetness and mustardy kick. I usually toss in some roasted veggies or a handful of fresh herbs to bring even more color and flavor. It’s super easy to customize!
One of my favorite ways to serve this salad is straight from the pot while the farro is still warm. It’s great alongside grilled chicken or roasted tofu, or even enjoyed by itself for a quick lunch. I’ve noticed that this salad always gets compliments because it’s nutritious and tasty without feeling complicated. It’s one of those dishes I keep coming back to again and again.
Key Ingredients & Substitutions
Farro: This whole grain gives the salad its chewy, nutty base. If farro isn’t available, try barley or brown rice for a similar texture.
Dried Cherries or Cranberries: They add a sweet-tart pop. Raisins or chopped dried apricots are good swaps.
Roasted Butternut Squash: Sweet and soft, it balances the salad. You can use roasted sweet potatoes or carrots instead.
Arugula: This peppery green adds freshness. Baby spinach or kale work well if you prefer milder or sturdier greens.
Maple Dijon Dressing: The combo of sweet maple syrup and tangy mustard brightens the salad. Honey can replace maple syrup if needed, and any mustard style works, but Dijon offers a nice balance.
How Do I Cook Farro So It’s Tender but Not Mushy?
Cooking farro just right can be tricky since you want it chewy but not hard or mushy. Here’s what works for me:
- Rinse farro well to remove dust.
- Use 3 cups of water or broth per 1 cup of farro.
- Bring to a boil, then simmer uncovered for 25-30 minutes.
- Start checking for doneness at 20 minutes to avoid overcooking.
- Drain any extra water promptly to stop cooking.
- If using pearled farro, cook time may be shorter (12-15 minutes).
Once cooked, fluff with a fork to keep grains separate before adding dressing and mix-ins. This simple approach keeps farro perfectly chewy and tasty in your salad!
Equipment You’ll Need
- Medium saucepan – I use it to cook the farro until tender and chewy.
- Strainer or colander – helpful for rinsing the farro before cooking to remove any dust.
- Mixing bowl – great for tossing the cooked farro with the dressing and other ingredients.
- Whisk – essential for blending the maple Dijon dressing smoothly.
- Baking sheet – used to roast the butternut squash or sweet potato until soft and caramelized.
Flavor Variations & Add-Ins
- Replace dried cherries with chopped dried apricots or cranberries for different sweet notes.
- Add crumbled feta or goat cheese on top for extra creaminess and tang.
- Toss in roasted nuts like walnuts or pecans for crunch and richness.
- Stir in cooked chickpeas or grilled chicken for more protein and heartiness.
Warm Farro Salad with Maple Dijon Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup farro (uncooked)
- 3 cups water or vegetable broth (for cooking farro)
- 1/2 cup dried cherries or cranberries
- 1/2 cup diced roasted butternut squash or sweet potato (cooked)
- 2 cups fresh arugula
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions or scallions
- 1/4 cup toasted nuts (optional: walnuts or pecans)
For the Maple Dijon Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This salad takes about 10 minutes of prep, 25-30 minutes cooking time to soften the farro, and about 10 minutes for roasting the squash or sweet potato. You can make the dressing and chop other ingredients while the farro and vegetables cook, so total time is roughly 35-40 minutes.
Step-by-Step Instructions:
1. Cook the Farro:
Rinse the farro under cold water. In a medium saucepan, combine farro with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 25-30 minutes until farro is tender but still chewy. Drain any excess liquid and set farro aside.
2. Roast the Squash or Sweet Potato:
If your squash or sweet potato is raw, preheat your oven to 400°F (200°C). Toss the diced pieces lightly with oil if you like, then spread them on a baking sheet. Roast for about 20 minutes, or until tender. Let cool slightly.
3. Make the Maple Dijon Dressing:
In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar (or lemon juice), salt, and pepper. Taste and adjust seasonings if needed.
4. Combine the Salad Ingredients:
In a large bowl, mix the warm cooked farro, roasted squash, dried cherries or cranberries, chopped parsley, and green onions.
5. Dress and Toss:
Pour the maple Dijon dressing over the farro mixture. Toss gently to coat all ingredients evenly.
6. Add Greens and Nuts:
Just before serving, add the fresh arugula and toasted nuts if using. Toss lightly to combine without wilting the arugula too much.
7. Serve Warm and Enjoy!
Serve this salad warm as a healthy side or a light main dish. It’s perfect alongside grilled protein or enjoyed on its own.
Can I Use Quick-Cooking Farro Instead of Regular Farro?
Yes! Quick-cooking or pearled farro cooks faster—usually in 12-15 minutes. Just keep an eye on it to avoid overcooking and adjust the water amount if needed.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the farro and roasted vegetables in advance and store them separately. Toss everything together with the dressing and fresh greens right before serving to keep the arugula crisp.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm the farro mixture gently on the stove or microwave, then add fresh arugula right before eating.
What Can I Substitute for Maple Syrup in the Dressing?
You can use honey or agave nectar as a substitute for maple syrup. Each will add its own unique sweetness, so adjust the amount to taste.