Roasted Fall Farro Salad with Maple Vinaigrette
This Roasted Fall Farro Salad is packed with warm, caramelized veggies, crispy bacon, chewy farro, and sweet pops of pomegranate. Tossed in a maple Dijon vinaigrette, it’s the perfect blend of savory, sweet, and satisfying — a cozy side dish or a complete meal you’ll crave all season long.
Servings: 6
Ingredients
For the Salad:
- 1.5 cups uncooked farro (rinsed)
- 1 large sweet potato (peeled and diced)
- 1.5 cups Brussels sprouts (trimmed and halved)
- 1 small red onion cut into chunks
- 1 tbsp olive oil or avocado oil
- 4 slices bacon, cooked until crispy and crumbled
- 1/2 cup pomegranate arils
- salt and pepper to taste
- 3 tbsp crumbled goat cheese (optional)
- 1/3 cup diced pecans
For the Maple Vinaigrette:
- 1/3 cup olive oil or avocado oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 2 tsp dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp minced garlic
- pinch of sea salt
Instructions
- Preheat the oven to 400 degrees F. On a large sheet pan, toss sweet potatoes, Brussels sprouts, and onion with olive oil. Roast for 20 - 25 minutes flipping halfway.
- Meanwhile, make the farro. In a medium sized saucepan, boil at least 4 cups of water. Toss in the farro and boil like pasta for 15 - 20 minutes or until tender and a little chewy. Drain the water and let the farro sit and cool slightly.
- Make the dressing by combining oil, apple cider vinegar, maple syrup, dijon mustard, Italian seasoning, minced garlic and sea salt in a jar or bowl. Whisk or shake the dressing until well combined.
- Assemble the salad by combining cooked farro with roasted veggies, pomegranate, and crispy bacon. Pour the dressing on top and toss to coat.
- Season with salt and pepper. You can add goat cheese and chopped pecans as an option, but this salad is still very tasty without!