Autumn Farro Salad with Feta & Herbs
Nutty farro tossed with feta, herbs, and roasted veggies. It’s rustic, filling, and destined to be your new go-to fall side.
Autumn Farro Salad with Feta & Herbs
4
servingsKeep the screen of your device on
Ingredients
1 cup farro, rinsed
2 1/2 cups vegetable broth (or water)
1 cup butternut squash, cubed
1 red bell pepper, chopped
1 tbsp olive oil
Salt & pepper, to taste
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill (optional)
2 tbsp lemon vinaigrette
Directions
- Cook farro in vegetable broth according to package directions. Drain any excess liquid and set aside.
- Preheat oven to 400°F. Toss squash and bell pepper with olive oil, salt, and pepper. Spread on a sheet pan and roast 20 to 25 minutes until tender.
- In a salad bowl, combine cooked farro, roasted veggies, feta, parsley, and dill.
- Drizzle with lemon vinaigrette and toss gently.
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FAQ: Autumn Salad Recipes
Can I make these salads ahead of time?
Yes! Most of these are meal-prep friendly, just keep dressings separate until you’re ready to serve.
What’s the best dressing for autumn salads?
Maple-balsamic, honey-Dijon, or tahini-based dressings bring out fall flavors perfectly.
Are there gluten-free options?
Absolutely. Swap grains like farro or couscous for quinoa or brown rice.
How do I keep apples from browning in salads?
Toss them in a little lemon juice or wait to slice them until right before serving.
And that’s a wrap on 21 salads that prove fall food doesn’t have to mean soup or stuffing. From apple-and-cheddar combos to kale-and-cranberry crunch, these bowls celebrate all the best seasonal produce – without hours in the kitchen.
Swap pears for apples, trade pecans for walnuts, or sneak in leftover roasted squash.
Which one’s calling your name first? Let me know in the comments, or just pin this post for the next time your crisper drawer starts judging you with a pile of neglected produce