Roasted Fall Vegetable Farro Salad with Maple Balsamic
A hearty autumn salad combining earthy roasted beets and sweet butternut squash with nutty farro grains and creamy goat cheese. The maple balsamic vinaigrette ties together the seasonal flavors with a perfect balance of sweetness and tang. Ideal for fall gatherings, holiday meals, or as a substantial lunch that showcases the best of harvest vegetables. The combination of textures from tender roasted vegetables, chewy farro, and fresh spinach creates a satisfying dish that works as both a side and main course.
Ingredients
- 2 medium beets, sized
- 1 pound butternut squash, cut into 3/4 inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- ½ cup farro
- 1 ½ cup chicken broth
- 5 ounce baby spinach, bag
- 2 ounces goat cheese, cut into cubes
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- salt
- ¼ cup olive oil
- 1 tablespoon pomegranate arils(optional)
- chives, chopped(optional)
Instructions
- 1
Preheat the oven to 400 degrees
- 2
Wrap the beets in foil and roast for about 45 minutes or until tender
- 3
When cool, peel and cut into 3/4-inch chunks
- 4
Place the butternut squash chunks on a sheet pan and toss with olive oil, maple syrup, and salt
- 5
Add squash to the oven with the beets, and roast for 15 to 20 minutes, turning once, until tender
- 6
Cook the farro in chicken broth according to package instructions until tender
- 7
Drain any excess liquid and let cool to room temperature
- 8
Whisk together balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt
- 9
Slowly drizzle in olive oil, whisking constantly until emulsified
- 10
Add some of the vinaigrette to the farro, just to moisten and add flavor
- 11
Place half the spinach in a large salad bowl
- 12
Layer with half the farro, half the beets and squash, and half the goat cheese
- 13
Repeat layers and garnish with pomegranate arils and chives if desired
- 14
Drizzle with vinaigrette and toss to serve
Tips
Roast beets separately wrapped in foil to prevent bleeding onto other vegetables and make peeling easier.
Let farro cool completely before adding to salad to prevent wilting the spinach leaves.
Toast farro in a dry pan before cooking for extra nutty flavor and better texture.
Good to Know
Refrigerate assembled salad for up to 2 days, though spinach may wilt slightly.
Roast vegetables and cook farro up to 2 days ahead. Assemble just before serving.
Serve at room temperature or slightly chilled. Toss with dressing just before serving.
Common Mistakes
Add dressing gradually to avoid overdressing the delicate spinach
Cool roasted vegetables completely to prevent wilting greens
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this salad vegan?
Yes, substitute vegetable broth for chicken broth and omit the goat cheese or use a plant-based alternative.
How long will this salad keep in the refrigerator?
The assembled salad keeps for 2-3 days refrigerated, though the spinach may wilt slightly over time.
Can I use other grains instead of farro?
Absolutely. Quinoa, bulgur, or wild rice work well as substitutes with similar cooking methods.