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Cozy Warm Fall Farro Salad with Roasted Root Vegetables

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A hearty and satisfying warm farro salad featuring roasted root vegetables, a creamy lemon-tahini dressing, and crunchy pepitas. Perfect for fall meal prep or entertaining, this vegan and gluten-free adaptable dish is both rustic and elegant.

Ingredients

Scale
  • 1 medium butternut squash (about 2 cups cubed), peeled and cut into ½-inch cubes
  • 3 large carrots (about 1½ cups chopped), peeled and sliced into ½-inch rounds
  • 2 medium parsnips (about 1 cup chopped), peeled and cut into similar-sized pieces as carrots
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 cup semi-pearled farro
  • 3 cups water or vegetable broth
  • 1 bay leaf (optional)
  • ½ teaspoon salt
  • ¼ cup tahini, stirred well
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon maple syrup (or honey for non-vegan)
  • 1 small garlic clove, minced
  • 3–4 tablespoons warm water
  • ¼ teaspoon salt
  • ¼ cup pepitas (raw or toasted)
  • ¼ cup fresh parsley, roughly chopped
  • Optional: crumbled feta cheese or goat cheese (omit for vegan)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into ½-inch pieces. Peel carrots and parsnips, slice into ½-inch rounds. Cut red onion into wedges. Toss vegetables on a large baking sheet with olive oil, thyme, rosemary, salt, and pepper. Spread in a single layer.
  2. Roast vegetables for 25-30 minutes, flipping halfway through, until edges are browned and squash is tender. Check at 20 minutes if oven runs hot.
  3. While vegetables roast, rinse farro under cold water. In a medium saucepan, combine farro, 3 cups water or broth, bay leaf, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 25-30 minutes until tender but chewy. Drain any excess liquid, remove bay leaf, and keep covered.
  4. In a small bowl or mason jar, combine tahini, lemon juice, maple syrup, minced garlic, and salt. Whisk or shake until smooth. Add warm water 1 tablespoon at a time until smooth and pourable. Adjust seasoning to taste.
  5. In a small dry skillet over medium heat, toast pepitas for 2-3 minutes, shaking frequently, until they start to pop and smell nutty. Remove immediately.
  6. In a large mixing bowl, combine warm farro and roasted vegetables. Pour about three-quarters of the dressing over and toss gently. Add more dressing if needed. Fold in fresh parsley.
  7. Transfer to a serving bowl or platter. Top with toasted pepitas and crumbled cheese if using. Serve warm or at room temperature.

Notes

Don’t skip low-and-slow roasting at 400°F for best caramelization. Season farro cooking water generously. Let farro rest after cooking for even moisture. Toast farro before cooking for extra nuttiness. Make extra dressing—it keeps for a week. For gluten-free, substitute farro with brown rice, quinoa, or sorghum. Store leftovers in an airtight container for up to 4 days; reheat with a splash of olive oil or lemon. Not recommended for freezing.

Nutrition

Keywords: farro salad, roasted root vegetables, fall salad, warm grain salad, vegan, gluten-free adaptable, meal prep, healthy, tahini dressing

Find it online: https://lindabake.com/cozy-warm-fall-farro-salad-with-roasted-root-vegetables/