Farro Harvest Salad

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Farro is an ancient Italian wheat variety that retains a satisfying chew even after boiling, making it a reliable foundation for grain salads that need to hold their texture over time.

Roasting root vegetables such as butternut squash, beets, or sweet potatoes at high heat caramelizes their natural sugars and creates slightly crisp edges that contrast with the soft grain below. Toasted walnuts or pecans layered in add crunch and nutty depth. Bitter greens like arugula or kale interrupt the sweetness of the vegetables and prevent the salad from becoming one-dimensional. A dressing of apple cider vinegar, olive oil, and a small amount of honey ties the components together while allowing each ingredient to remain distinct. The salad carries enough fiber and protein to serve as a complete meal rather than a side. Farro's dense structure absorbs dressing gradually without turning soft, so the salad holds well in the refrigerator for two days, making it a practical choice for meal preparation.

Ingredients

servings

IngredientAmountUnit

farro160 gg

pumpkin180 gg

red onion60 gg

arugula70 gg

almonds25 gg

olive oil2 tbsptbsp

balsamic vinegar1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Rinse 160 g farro in a sieve until the water runs mostly clear.

Put it in a pot with 400 ml water, set over medium heat, and bring it to a steady boil.
2

Heat

Once boiling, lower to medium low and cook for about 18 minutes.

The grains should stay intact and feel chewy, not mushy. Drain well in the sieve and let the steam fade before dressing.
3

Prep

Cut 180 g pumpkin into 2 cm cubes and 60 g red onion into 0.5 cm half moons.

Coat with 1 tbsp olive oil, then spread them in one layer so the edges roast instead of steaming.
4

Season

Roast at 200 C for about 20 minutes.

Pull them out when the pumpkin edges are lightly browned and a fork slides in easily. Avoid overbaking, because broken pieces can make the salad heavy.
5

Prep

Wash 70 g arugula in cold water and drain it thoroughly, since excess water weakens the dressing.

Break 25 g almonds into coarse pieces, keeping a mix of larger bites and smaller crunchy bits.
6

Prep

In a large bowl, first combine the cooled farro with the roasted vegetables.

Add 1 tbsp balsamic vinegar, 1 tbsp olive oil, the arugula, and almonds, then toss lightly so the leaves stay lifted.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Farro wheat grains maintain a sturdy, chewy structure even after absorbing the herb vinaigrette.
Finish cue: In a large bowl, first combine the cooled farro with the roasted vegetables.
Avoid this: The grains should stay intact and feel chewy, not mushy.
Storage and reheating: Farro's dense structure absorbs dressing gradually without turning soft, so the salad holds well in the refrigerator for two days, making it a practical choice for meal preparation.