The crisp air and colorful leaves of fall signal the perfect time to enjoy hearty, healthy dishes. Our fall farro salad with carrots and cranberries is just what you need for a cozy meal packed with nutrients and seasonal flavors. This warm, vegan-friendly salad features chewy farro, sautéed carrots, white beans, cranberries, and fresh herbs, making it a vibrant addition to your fall menu.
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Why You’ll Love This Fall Farro Salad
This fall farro salad is the perfect balance of savory and sweet, thanks to the nuttiness of farro paired with the sweet-tart cranberries and the earthiness of sautéed carrots. It’s not just flavorful but also packed with health benefits. Farro is a whole grain full of fiber, protein, and essential vitamins, while cranberries add a burst of antioxidants. This salad is perfect for cozy meals or as a colorful side for holiday gatherings.
Ingredients
- 1 cup farro (cooked)
- 2 large carrots (sautéed)
- 1 cup white beans (cooked)
- 1/2 cup dried cranberries
- Fresh parsley or thyme for garnish
- Olive oil for sautéing
- Salt and pepper to taste
Optional Add-ins:
- Roasted squash or pumpkin
- Kale or spinach for extra greens
- Balsamic vinegar or maple syrup for extra flavor
How to Make Fall Farro Salad
Step 1: Cook the Farro
Rinse the farro under cold water, then cook according to package instructions, typically simmering for 20-30 minutes. Drain any excess water and set aside.
Step 2: Sauté the Vegetables
Heat olive oil in a pan, then sauté sliced carrots until tender. Add cooked white beans and cook for an additional 2-3 minutes to warm through.
Step 3: Combine and Toss
In a large bowl, combine the cooked farro, sautéed carrots and beans, cranberries, and fresh herbs. Toss gently to combine. Season with salt and pepper to taste.
Step 4: Serve and Enjoy
Serve your warm fall farro salad on its own or alongside your favorite fall dishes. Drizzle with balsamic vinegar or a sweet maple dressing for added flavor.
Serving Suggestions for Fall Farro Salad
This fall farro salad with carrots and cranberries makes a versatile side dish or a filling main. It pairs beautifully with roasted meats or can be served as a standalone vegan meal. For a truly festive touch, serve it with Roasted Garlic Herb Chicken or a comforting Butternut Squash Soup.
Storage and Meal Prep Tips
This salad is perfect for meal prep! You can make it in advance and store it in an airtight container in the fridge for up to 3 days. The flavors continue to meld together, making it even more delicious the next day.
Variations of Fall Farro Salad
Feel free to get creative with your fall farro salad! Add roasted squash, sautéed kale, or toasted nuts for an extra layer of flavor and texture. You could also switch up the beans or cranberries to fit your taste. Try adding Cranberry Pecan Chicken Salad for a festive variation.
FAQs
Yes, this salad is perfect for meal prep. It holds up well in the fridge for a few days.
No, farro contains gluten. However, you can substitute it with quinoa or another gluten-free grain if needed.
If you prefer a sweeter salad, add a drizzle of maple syrup or extra cranberries.
Fall Farro Salad with Carrots and Cranberries
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
The crisp air and colorful leaves of fall signal the perfect time to enjoy hearty, healthy dishes. Our fall farro salad with carrots and cranberries is just what you need for a cozy meal packed with nutrients and seasonal flavors. This warm, vegan-friendly salad features chewy farro, sautéed carrots, white beans, cranberries, and fresh herbs, making it a vibrant addition to your fall menu.
Ingredients
- 1 cup farro (cooked)
- 2 large carrots (sautéed)
- 1 cup white beans (cooked)
- 1/2 cup dried cranberries
- Fresh parsley or thyme for garnish
- Olive oil for sautéing
- Salt and pepper to taste
- Optional Add-ins:
- Roasted squash or pumpkin
- Kale or spinach for extra greens
- Balsamic vinegar or maple syrup for extra flavor
Instructions
- Rinse the farro under cold water, then cook according to package instructions, typically simmering for 20-30 minutes. Drain any excess water and set aside.
- Heat olive oil in a pan, then sauté sliced carrots until tender. Add cooked white beans and cook for an additional 2-3 minutes to warm through.
- In a large bowl, combine the cooked farro, sautéed carrots and beans, cranberries, and fresh herbs. Toss gently to combine. Season with salt and pepper to taste.
- Serve your warm fall farro salad on its own or alongside your favorite fall dishes. Drizzle with balsamic vinegar or a sweet maple dressing for added flavor.
Notes
This salad is perfect for meal prep and can be stored in the fridge for up to 3 days. The flavors continue to meld together, making it even more delicious the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Final thoughts
This fall farro salad with carrots and cranberries is an easy-to-make, hearty dish that’s bursting with seasonal flavors and perfect for fall. Whether you’re looking for a simple side dish or a comforting main, this salad checks all the boxes for flavor, nutrition, and festivity. Try it today and enjoy the tastes of autumn in every bite!
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