This Farro Salad is an epic vegetarian side dish or entrée that will liven up any holiday spread (Friendsgiving or Thanksgiving side dish? Yes, please!)! It’s loaded with veggies, dried fruits, nuts, and a seriously delicious honey mustard vinaigrette. Not only does it taste amazing, but it’s vegan and dairy-free!
If you’ve never cooked farro before, don’t be intimidated! It’s similar to making other grains, like rice or quinoa. The farro boils in liquid, absorbing as it cooks. We’re using vegetable broth, but water is fine too.
You definitely want to cook until tender, but unlike rice, farro has a chewy texture. The contrast in texture between the farro grain and the tender roasted vegetables, the crunchy nuts, and the chewy dried fruit is all around pleasing.
This farro salad is healthy, completely delicious, and perfect for meal prep too! We think you’ll have this on repeat all fall and winter long!
If you love farro as much as we do, be sure to check out our farro risotto!
*This post was sponsored by Kings Food Market. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
- Extra Virgin Olive Oil, Apple Cider Vinegar, Dijon Mustard, and Honey for the base of the vinaigrette.
- Chives: an herb with a delicate onion flavor and hints of garlic.
- Fresh Tarragon: An herb with a distinct licorice taste and fragrance.
- Kosher Salt and Ground Black Pepper: To season everything!
- Farro: make sure to rinse before cooking, same as rice!
- Vegetable Stock or water, to cook the farro
- Carrots peeled and cut into 1” pieces to give it a sweet yet earthy flavor.
- Shallots: A flavor-building vegetable that tastes similar to a red onion but milder.
- Lacinato Kale: Though you can use any variety of kale (or other leafy green, such as Swiss Chard), you like.
- Extra Virgin Olive Oil to roast the vegetables.
- Scallions thinly sliced to give it an added sharp and peppery flavor.
- Rehydrated Dried Cranberries: These add a sweet flavor and a chewy texture.
- Toasted Pecans: Adds a buttery, nutty flavor with hints of caramel.
- Pomegranate Seeds, for garnish, optional.
- Flaky sea salt and chives for serving.
This salad recipe is for you if you’re looking for a healthy, hearty side dish that will keep you full! Fold in some arugula or garnish with chopped parsley just before serving.
For another great grain salad, you might like our Kale Quinoa Salad!
Our Favorite Holiday Side Dish!
- Make the Honey Mustard Vinaigrette. First, preheat the oven, then make the salad dressing. Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, shallot, chives, fresh tarragon, Kosher salt, and freshly ground black pepper in a mason jar and shake well to mix. You can also do this in a small bowl and whisk it all together.
- Rinse the farro. Rinse the farro under cool water for 30-60 seconds, then cook in a rice cooker or on a stovetop in a medium saucepan with vegetable stock (or a few cups water) until tender. While still hot, add in the chopped kale leaves.
- Roast the veggies. Drizzle prepped veggies with olive oil, then season with salt and pepper. Roast until tender, tossing halfway through cook time to ensure even cooking on all sides!
- Combine in a large bowl. Place the farro in a large mixing or serving bowl, then add roasted veggies, scallion, dried cranberries, and toasted pecans. Drizzle on the honey mustard dressing, then toss, taste, and adjust seasoning as needed.
- Garnish, then serve. Garnish the farro salad with pomegranate seeds, additional chives, and flaky sea salt. Serve hot or at room temperature!
You can totally stir in cheese (Parmesan cheese, goat cheese, or feta cheese make great additions!) or replace the pecans with walnuts, almonds, or pistachios.
No, farro is a type of wheat. However, you can substitute with quinoa for a similar side dish that is naturally gluten-free.
Farro salad will keep for up to 5 days in a fridge when stored in a sealed, airtight container.
Yes! There is no meat used in this recipe. In fact, it’s vegan!
How To Serve
This would be delicious with a simple store-bought rotisserie chicken, but if you’re looking to make something at home, we recommend the following quick, simple, and seasonal entrées:
If you’re more into sweet and savory dishes, be sure to check out our Wild Rice Salad. The wild rice has a similar texture to cooked farro, but the flavor profile of this particular recipe runs a little sweet thanks to dried cranberries, fresh crunchy apples, and roasted carrots.
Farro Salad is a recipe loved by vegetarians and meat-eaters alike. Great texture, great flavor, and perfect alongside any fall menu!
If you make this Farro Salad recipe, please let us know by leaving a review and rating below!
More Fall Recipes To Try
- Lentil Salad
- Beef Tenderloin With Parmesan Cream Sauce
- Skillet Chicken with Anchovies
- Shredded Brussel Sprouts Salad
- Fall Cobb Salad
Farro Salad Recipe
Honey Mustard Vinaigrette
- ¾ cups extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ½ shallot minced, about 2-3 Tbsp
- 2 Tbsp chives thinly sliced
- 1 Tbsp fresh tarragon finely chopped
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the farro
- 1½ cups farro rinsed
- 3 cups vegetable stock or water
- 3 large carrots peeled and cut into 1” pieces
- 6 medium shallots peeled and halved lengthwise
- 1 bunch lacinato kale stems removed, but reserved, and leaves roughly chopped
- 2 Tbsp extra virgin olive oil
- 2 scallions thinly sliced
- ⅓ cup rehydrated dried cranberries see note below
- ½ cup toasted pecans chopped
- ¼ cup pomegranate seeds for garnish, optional
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt for serving
- 1-2 Tbsp chives for serving
- Make the dressing. Preheat oven to 425F. Combine all salad dressing ingredients in a mason jar, then secure with lid and shake vigorously. Alternatively, can place all ingredients in a small bowl, then whisk. Set aside.
- Cook the farro. To make in a rice cooker: rinse the farro for 30-60 seconds under cool water, then add to the bowl of a rice cooker and cover with 3 cups vegetable stock (or water). Cook on the ‘brown rice’ setting, or about 45-55 minutes. The farro should be tender. If there’s excess water in the bowl, simply drain. Stir the chopped kale leaves into the farro while it’s still hot. Skip the following step and move onto roasting veggies.
- Stove top instructions. To make farro on a stovetop: bring vegetable stock (or water) to a rapid boil, then pour in the farro and stir. Simmer until the farro is tender. The cook time will vary based on the type of farro used (pearled farro, semi-pearled, or whole farro), ranging from 20 minutes up to ~45 minutes. Drain excess water (like with pasta), then stir the chopped kale leaves into the farro while it’s still hot.
- Roast the veggies. Place carrots, halved shallots, and kale stems on a large rimmed baking sheet lined with parchment, then drizzle with 2 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Roast for 20-25 minutes, tossing once halfway through.
- Assemble the salad. In a large mixing bowl, combine the cooked farro and kale leaves, the roasted veggies, scallion, dried cranberries, and ½ cup toasted pecans. Pour as much of the dressing on top as you like (we recommend beginning with half), then stir to thoroughly mix. Taste and adjust seasoning, as needed.
- Garnish, then serve. Pour the salad into a large serving bowl, then garnish with ¼ cup pomegranate seeds and additional chives, if using. Sprinkle with flaky sea salt. Serve immediately or at room temp!
- To rehydrate dried cranberries, place in a small bowl then cover with water and let sit for 10 minutes. Drain.
- Farro salad will keep for up to 5 days in a fridge when stored properly.
- If not concerned with keeping the salad vegan, this is absolutely delicious with fresh goat cheese crumbled on top.
Let us know your thoughts!