Main Courses,  Salads

Fall Farro Salad

Summer is over, and so are crisp salads loaded with super-sweet tomatoes, avocados and corn. Fall brings a whole different kind of salad to the table, and one that I actually tend to prefer: dark leafy greens, sweet dried fruit, grains, warm seasonal flavor… LOVE. This salad here is everything I love about autumnal and winter salads. It’s all tied together with my “signature” dressing (I call it that because I make it all the time) and it makes for a seriously awesome side-salad for a big family dinner, or a main course on its own. Farro, which is my ultimate favorite grain (the texture is perfect!) gives this salad enough heartiness to fill you up on its own.

Also, the combo of pepitas, cranberries and goat cheese = amazing.


Fall Farro Salad

Yield: Serves 3 as a main, 4-6 as a side dish


    For The Salad:
  • 1 cup dry farro, cooked according to package instructions
  • 5oz container of baby arugula
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 cup dried cranberries
  • 2-3 oz chevre goat cheese
    For The Dressing:
  • 1 1/2 tablespoon whole grain mustard (dijon works too!)
  • 1 teaspoon honey
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Pepper to taste
  • Dash of cumin and dried thyme (optional - gives great fall flavor)


  1. Cook farro according to package instructions. Allow it to cool once cooked.
  2. Meanwhile, make the dressing. In a small bowl, mix together the mustard, honey, and apple cider vinegar until blended. Add the olive oil and seasonings, then whisk until fully emulsified.
  3. Assemble the salad in a large bowl. Add the baby arugula and farro, and toss together until well mixed. Crumble goat cheese on top, and sprinkle the pepitas and dried cranberries. Add all of the dressing and toss until coated. Enjoy!

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