Warm Fall Farro Salad

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses, Sides
Fall Farro Salad

As the leaves start to change their hues, painting the world in shades of red and orange, the air gets crisp and calls for the comfort of a warm, hearty meal. This is the charm of autumn, a season that not only transforms the landscape but also brings a shift in our culinary preferences. It’s during these chilly days that a warm fall salad featuring farro can become a favorite choice on the dining table.

Health Benefits of Farro

The recipe we’re about to explore offers a delightful blend of flavors and textures, with farro playing the leading role. This ancient grain has been revered by food connoisseurs for its nutty flavor and satisfying chewy texture. It’s what gives this salad a robust body and makes every spoonful a culinary delight.

But farro isn’t just about taste and texture. It’s a nutritional powerhouse too. Packed with protein, fiber and essential nutrients like magnesium and iron, it turns this salad into a wholesome meal that nourishes as much as it satisfies the palate.

Embrace Autumn with a Warm Farro Salad

Now, imagine this nutritious grain tossed with chunks of sweet potato and shaved Brussels sprouts, all sautéed in olive oil with shallots and garlic until they’re perfectly tender. The addition of fresh thyme and black pepper elevates the fall flavors, while dried cranberries add a touch of sweetness that contrasts beautifully with the nuttiness of the farro.

And just when you think it couldn’t get better, it does. The final touch in this Fall Farro Salad comes in the form of pecan halves, adding a pleasing crunch and a hint of buttery flavor to this already fantastic dish.

So stay tuned, as we delve deeper into the making of this Warm Fall Farro Salad. You’ll be surprised how easy it is to whip up and how wonderfully the unusual ingredients come together to create a dish that’s nothing short of a celebration of the autumn season.

Customizing Your Fall Farro Salad

Like most salad recipes, this Warm Fall Farro Salad is very versatile! Here are some ideas on how you can customize this salad to suit your preferences:

Vary the Grains

While farro is the star of this recipe, you can easily substitute it with other whole grains like barley, freekeh or quinoa. Each grain will lend a unique texture and flavor to the salad.

Switch Up the Vegetables

Feel free to experiment with the vegetables depending on what’s in season or what you have on hand. Roasted beetroot, grilled zucchini, wilted spinach or caramelized onions could be excellent additions.

Add Some Protein

If you’re looking to make this salad more filling, consider adding some protein. Grilled chicken, pan-seared salmon, tofu or even boiled eggs would work beautifully.

Play with the Dressing

The salad dressing can dramatically alter the taste of the salad. You can go for a classic vinaigrette, a tangy lemon dressing or even a creamy tahini dressing for a Middle Eastern twist.

Experiment with Nuts and Dried Fruits

While pecans and dried cranberries are suggested in the original recipe, feel free to mix and match with walnuts, almonds, dried apricots or raisins.

The key to a great salad is balance. Make sure there’s a good mix of textures (crunchy, soft, chewy) and flavors (sweet, savory, tangy). Go ahead and make this warm farro salad your own!

If you’re on a Nutrisystem weight loss plan, you can log each serving of this salad as one SmartCarb and one PowerFuel in the NuMi app. Check out the Nutrisystem Grocery Guide for more information on grocery add-ins.

If you enjoyed this cozy, autumn-inspired salad, you’ll love this healthy Fall Pasta Salad recipe!

Servings: 8

Calories per Serving: 214

On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel


  • ½ cup farro, uncooked
  • 1 Tbsp. olive oil
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and diced small
  • 1 cup shaved Brussels sprouts
  • 2 tsp. fresh thyme (or ½ tsp. dried)
  • ¼ tsp. black pepper
  • ½ cup dried cranberries
  • 4 oz. (½ cup) pecans halves


  1. Cook farro according to package's directions.
  2. Heat olive oil in a large pan. Sauté the shallot, garlic and sweet potato. Cook until the sweet potato is soft.
  3. Add Brussels sprouts and cook for 2 minutes.
  4. Stir in the farro, thyme and black pepper.
  5. Top with pecans and cranberries before serving.
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