Fall Harvest Salad

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Serves8 ()
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  1. Preheat oven to 400°F. Place butternut squash and red onion on a baking sheet and toss with olive oil, salt and pepper. Roast for 20 minutes or until tender.
  2. While butternut squash roasts, cook farro according to package directions. Drain if any excess water remains.
  3. Prepare dressing in a large bowl: whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper.
  4. Combine warm farro with dressing and toss together in a large bowl. Add squash and onions, dried cranberries, apple, walnuts, and parsley.
  5. Serve room temperature or cold.

Recipe Tips

* You can substitute any whole grain for the farro in this salad, such as brown rice, quinoa or barley.

Nutrition Facts
Fall Harvest Salad
Amount Per Serving
Calories 277 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 241mg 10%
Potassium 460mg 13%
Total Carbohydrates 46g 15%
Dietary Fiber 7g 28%
Sugars 10g
Protein 8g 16%
Vitamin A 39%
Vitamin C 22%
Vitamin D0%
Calcium 5%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

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