15 Delicious Fall Farro Salad Recipes to Try

Fall is the perfect season for hearty, wholesome salads that celebrate the flavors of the harvest.

Farro, a nutty ancient grain, makes an excellent base for fall salads, providing fiber, protein, and a satisfying chew.

Packed with roasted vegetables, seasonal fruits, nuts, and warm spices, fall farro salads are both nourishing and delicious.

Whether you’re meal prepping, hosting a dinner, or looking for a festive side dish, these salads are versatile and flavorful.

In this article, we’ll explore 15 fall farro salad recipes that highlight the season’s best ingredients and elevate your autumn meals.

15 Delicious Fall Farro Salad Recipes to Try

Fall farro salads are the perfect way to enjoy seasonal produce while staying nourished and satisfied.

With ingredients like roasted squash, apples, cranberries, nuts, and warm spices, each salad offers unique flavors and textures.

These 15 recipes are versatile, easy to prepare, and perfect for lunch, dinner, or festive gatherings.

Whether served warm or cold, farro salads combine wholesome grains with autumn’s best flavors.

Try these recipes this fall to add a nutritious, flavorful, and colorful touch to your table.

Roasted Butternut Squash and Farro Salad

This roasted butternut squash and farro salad is a hearty, autumn-inspired dish perfect for cozy meals.

The nutty farro pairs beautifully with sweet roasted squash, cranberries, and toasted pecans for a balanced flavor.

A maple-balsamic vinaigrette ties the salad together, adding a subtle sweetness and tang.

It’s both nutritious and satisfying, making it ideal for fall lunches or dinner sides.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 3 cups diced butternut squash
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste
• 2 cups arugula or baby spinach

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and lightly caramelized.
4. Cook farro according to package instructions using water or vegetable broth.
5. Drain and let farro cool slightly.
6. In a small bowl, whisk together remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper.
7. In a large mixing bowl, combine farro, roasted squash, cranberries, and arugula.
8. Drizzle with vinaigrette and toss gently to combine.
9. Sprinkle toasted pecans on top.
10. Serve immediately or chill for later.

The combination of nutty farro and sweet roasted squash creates a warm autumn flavor.

Cranberries and pecans add texture and a festive touch.

This salad is hearty enough to serve as a main or a side dish.

The maple-balsamic dressing complements the roasted vegetables perfectly.

Apple, Walnut, and Farro Harvest Salad

This apple, walnut, and farro salad is packed with crisp autumn flavors and textures.

Sweet-tart apples, crunchy walnuts, and chewy farro are combined with fresh kale and a honey-Dijon dressing.

Cinnamon adds a subtle warmth, enhancing the fall-inspired profile of the salad.

It’s nutritious, flavorful, and perfect for seasonal lunches or dinner sides.

Ingredients:

• 1 cup farro
• 2 cups water
• 2 cups chopped kale
• 2 crisp apples, diced
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Cook farro in water according to package instructions and let cool.
2. Massage kale with a pinch of salt to soften it.
3. In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, honey, cinnamon, salt, and pepper.
4. In a large bowl, combine cooled farro, kale, diced apples, cranberries, and walnuts.
5. Pour dressing over the salad and toss gently.
6. Adjust seasoning with additional salt and pepper if needed.
7. Let the salad sit for 10 minutes to allow flavors to meld.
8. Serve immediately or refrigerate for later.
9. Garnish with extra walnuts or a drizzle of honey if desired.
10. Enjoy as a main dish or side salad.

The crisp apples and crunchy walnuts provide a satisfying texture contrast.

Farro adds heartiness and earthy flavor to the salad.

The honey-Dijon dressing gives a gentle sweetness and tang.

This salad is perfect for fall gatherings or healthy weekday meals.

Roasted Root Vegetable and Farro Salad with Goat Cheese

This roasted root vegetable and farro salad combines sweet potatoes, carrots, and beets with creamy goat cheese.

The nutty farro provides a chewy base, while roasted vegetables bring natural sweetness.

A simple thyme and lemon vinaigrette brightens the flavors and ties the dish together.

It’s a colorful, wholesome salad ideal for fall lunches or dinner sides.

Ingredients:

• 1 cup farro
• 2 cups vegetable broth
• 1 cup diced sweet potatoes
• 1 cup diced carrots
• 1 cup diced roasted beets
• 1/3 cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 2 cups baby spinach

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes, carrots, and beets with 1 tablespoon olive oil, salt, and pepper.
3. Roast vegetables for 25–30 minutes until tender and caramelized.
4. Cook farro in vegetable broth according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, lemon juice, thyme, salt, and pepper.
6. In a large bowl, combine cooked farro, roasted vegetables, and baby spinach.
7. Drizzle with vinaigrette and toss gently.
8. Sprinkle crumbled goat cheese over the top.
9. Serve immediately or chill for later.
10. Garnish with additional thyme leaves if desired.

The creamy goat cheese contrasts beautifully with the sweet roasted vegetables.

Farro provides a hearty and earthy base.

This salad is visually vibrant and full of fall flavors.

It’s perfect as a main dish or a side for seasonal dinners.

Roasted Brussels Sprout and Farro Salad

This roasted Brussels sprout and farro salad is a hearty and flavorful fall dish.

Caramelized sprouts and toasted farro create a nutty, slightly sweet combination.

Dried cranberries and pumpkin seeds add texture and a touch of natural sweetness.

A maple-Dijon vinaigrette brings warmth and tang, tying all flavors together.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 3 cups halved Brussels sprouts
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 20–25 minutes until caramelized and tender.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
6. In a large bowl, combine farro, roasted Brussels sprouts, cranberries, and pumpkin seeds.
7. Drizzle vinaigrette over salad and toss gently.
8. Adjust seasoning as needed.
9. Serve warm or at room temperature.
10. Garnish with additional pumpkin seeds if desired.

The nutty farro and caramelized Brussels sprouts create a hearty fall flavor.

Cranberries and pumpkin seeds add a satisfying crunch.

The maple-Dijon vinaigrette ties the dish together perfectly.

This salad is ideal for lunch, dinner, or holiday gatherings.

Roasted Sweet Potato and Farro Salad with Pomegranate

This roasted sweet potato and farro salad combines sweet, earthy flavors with a burst of freshness.

Pomegranate seeds add tartness, while farro provides a chewy, nutty base.

Arugula adds a peppery note, balancing the richness of roasted vegetables.

A citrus-honey dressing brightens the salad, making it perfect for fall meals.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups diced sweet potatoes
• 2 cups arugula
• 1/2 cup pomegranate seeds
• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, orange juice, honey, salt, and pepper.
6. In a large bowl, combine farro, roasted sweet potatoes, arugula, and pomegranate seeds.
7. Drizzle dressing over salad and toss gently.
8. Adjust seasoning if necessary.
9. Serve immediately or refrigerate for later.
10. Garnish with extra pomegranate seeds if desired.

Sweet roasted potatoes and nutty farro create a hearty fall combination.

Pomegranate adds color, tartness, and freshness.

The citrus-honey dressing enhances the natural flavors of the vegetables.

This salad is perfect as a main dish or a festive side.

Autumn Farro Salad with Roasted Beets and Feta

This autumn farro salad combines roasted beets, crumbled feta, and toasted walnuts for a flavorful fall dish.

The earthy beets pair perfectly with the nutty farro and creamy, tangy feta.

A balsamic vinaigrette adds a subtle sweetness and acidity, tying the salad together.

It’s a colorful and satisfying option for lunch, dinner, or holiday gatherings.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups roasted beets, diced
• 1/3 cup crumbled feta cheese
• 1/4 cup toasted walnuts
• 2 cups baby spinach
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast diced beets with 1 tablespoon olive oil, salt, and pepper for 25–30 minutes.
3. Cook farro according to package instructions and let cool slightly.
4. In a small bowl, whisk together remaining olive oil, balsamic vinegar, salt, and pepper.
5. In a large bowl, combine farro, roasted beets, baby spinach, feta, and walnuts.
6. Drizzle vinaigrette over salad and toss gently.
7. Adjust seasoning as needed.
8. Serve warm or chilled.
9. Garnish with extra walnuts or feta if desired.
10. Enjoy as a main dish or side salad.

Earthy roasted beets and nutty farro create a hearty fall flavor.

Feta adds creaminess and a slight tang.

Walnuts provide crunch and depth to the dish.

This salad is perfect for lunch, dinner, or holiday entertaining.

Roasted Pumpkin and Farro Salad with Cranberries

This roasted pumpkin and farro salad combines sweet, tender pumpkin with chewy farro for a hearty fall dish.

Dried cranberries add tartness, while pumpkin seeds provide crunch and texture.

A simple maple-lemon vinaigrette brightens the flavors and ties everything together.

It’s a colorful, nutritious salad perfect for lunch, dinner, or holiday gatherings.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups diced pumpkin
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds, toasted
• 2 cups baby spinach
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss pumpkin with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, lemon juice, maple syrup, salt, and pepper.
6. In a large bowl, combine farro, roasted pumpkin, cranberries, and spinach.
7. Drizzle vinaigrette over salad and toss gently.
8. Adjust seasoning as needed.
9. Serve immediately or chill for later.
10. Garnish with toasted pumpkin seeds.

The roasted pumpkin and farro create a hearty, autumnal flavor.

Cranberries and pumpkin seeds add tartness and crunch.

The maple-lemon vinaigrette ties all the ingredients together perfectly.

This salad is ideal for seasonal lunches or festive dinners.

Autumn Farro Salad with Roasted Carrots and Feta

This autumn farro salad features sweet roasted carrots paired with nutty farro and creamy feta.

Toasted almonds add crunch, while a honey-Dijon dressing enhances the flavors.

Fresh parsley adds a bright, herbaceous note, balancing the earthy sweetness of the carrots.

It’s a vibrant, nutrient-packed salad perfect for fall meals.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups diced carrots
• 1/3 cup crumbled feta
• 1/4 cup toasted almonds
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced carrots with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
6. In a large bowl, combine farro, roasted carrots, feta, and almonds.
7. Drizzle dressing over salad and toss gently.
8. Stir in chopped parsley.
9. Serve immediately or refrigerate for later.
10. Garnish with additional almonds if desired.

Roasted carrots and farro create a sweet, nutty base.

Feta adds creaminess, while almonds add crunch and texture.

The honey-Dijon dressing brings warmth and balance to the salad.

This dish is perfect for lunch, dinner, or festive occasions.

Farro Salad with Roasted Beets, Oranges, and Walnuts

This farro salad combines earthy roasted beets with sweet, juicy orange segments for a refreshing fall dish.

Toasted walnuts add a crunchy texture, while arugula adds peppery freshness.

A citrus-honey vinaigrette brightens the flavors and ties the ingredients together.

It’s a colorful, vibrant salad that celebrates the flavors of autumn.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups roasted beets, diced
• 2 oranges, peeled and segmented
• 1/4 cup toasted walnuts
• 2 cups arugula
• 3 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast diced beets with 1 tablespoon olive oil, salt, and pepper for 25–30 minutes.
3. Cook farro according to package instructions and let cool slightly.
4. In a small bowl, whisk together remaining olive oil, orange juice, honey, salt, and pepper.
5. In a large bowl, combine farro, roasted beets, orange segments, arugula, and walnuts.
6. Drizzle vinaigrette over salad and toss gently.
7. Adjust seasoning if necessary.
8. Serve immediately or chill for later.
9. Garnish with extra walnuts or orange zest if desired.
10. Enjoy as a main dish or side salad.

Earthy roasted beets and sweet oranges create a balanced flavor profile.

Walnuts add crunch, while arugula adds a peppery note.

The citrus-honey vinaigrette enhances the freshness of the ingredients.

This salad is perfect for autumn meals, festive gatherings, or healthy lunches

Farro Salad with Roasted Squash and Pomegranate

This farro salad combines sweet roasted butternut squash with chewy farro and tart pomegranate seeds.

Toasted pecans add crunch, while fresh spinach provides a leafy base.

A maple-Dijon vinaigrette enhances the flavors and ties the ingredients together.

It’s a vibrant, autumn-inspired salad perfect for lunch or dinner.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups diced butternut squash
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pecans
• 2 cups fresh spinach
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
6. In a large bowl, combine farro, roasted squash, pomegranate seeds, and spinach.
7. Drizzle vinaigrette over salad and toss gently.
8. Adjust seasoning as needed.
9. Serve immediately or chill for later.
10. Garnish with toasted pecans.

The roasted squash and farro create a warm, nutty flavor.

Pomegranate seeds add freshness and tartness.

The maple-Dijon vinaigrette ties the salad together beautifully.

It’s perfect for fall meals or festive gatherings.

Farro Salad with Roasted Cauliflower and Cranberries

This roasted cauliflower and farro salad combines nutty farro with tender, caramelized cauliflower.

Sweet cranberries and toasted almonds provide flavor and texture contrast.

A lemon-tahini dressing brings a creamy, tangy element that balances the dish.

It’s a hearty and satisfying salad ideal for autumn lunches or dinners.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups cauliflower florets
• 1/2 cup dried cranberries
• 1/4 cup toasted almonds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and lightly browned.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, lemon juice, tahini, maple syrup, salt, and pepper.
6. In a large bowl, combine farro, roasted cauliflower, cranberries, and almonds.
7. Drizzle dressing over salad and toss gently.
8. Adjust seasoning if necessary.
9. Serve immediately or refrigerate for later.
10. Garnish with extra almonds or a sprinkle of lemon zest.

The roasted cauliflower and farro create a savory, hearty base.

Cranberries and almonds add sweetness and crunch.

The lemon-tahini dressing brightens the flavors beautifully.

This salad is ideal for autumn meals or holiday sides.

Farro Salad with Roasted Carrots, Fennel, and Goat Cheese

This farro salad features roasted carrots and fennel paired with nutty farro and creamy goat cheese.

Toasted walnuts add crunch, while fresh arugula provides a peppery note.

A citrus-honey dressing brightens the salad, enhancing the autumn flavors.

It’s a colorful and nutritious salad perfect for fall gatherings or weekday lunches.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups diced carrots
• 1 cup sliced fennel bulb
• 1/3 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 cups arugula
• 3 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots and fennel with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, orange juice, honey, salt, and pepper.
6. In a large bowl, combine farro, roasted carrots, fennel, arugula, goat cheese, and walnuts.
7. Drizzle dressing over salad and toss gently.
8. Adjust seasoning if necessary.
9. Serve immediately or chill for later.
10. Garnish with extra goat cheese or walnuts.

Roasted carrots and fennel provide sweet, earthy flavors.

Goat cheese adds creaminess, while walnuts give a satisfying crunch.

The citrus-honey dressing brightens the entire salad.

This salad is perfect for autumn meals, lunches, or holiday gatherings.

Farro Salad with Roasted Butternut Squash and Feta

This farro salad combines roasted butternut squash with nutty farro and tangy feta cheese.

Toasted pumpkin seeds add crunch, while fresh spinach adds a bright, leafy base.

A maple-balsamic vinaigrette ties all flavors together for a warm, autumnal taste.

It’s perfect as a hearty lunch or a festive fall side dish.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups diced butternut squash
• 1/3 cup crumbled feta
• 1/4 cup toasted pumpkin seeds
• 2 cups fresh spinach
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper.
6. In a large bowl, combine farro, roasted squash, spinach, and feta.
7. Drizzle vinaigrette over salad and toss gently.
8. Adjust seasoning as needed.
9. Serve immediately or refrigerate for later.
10. Garnish with toasted pumpkin seeds.

Roasted squash and farro create a warm, nutty flavor.

Feta adds creaminess, while pumpkin seeds provide crunch.

The maple-balsamic dressing enhances the autumnal flavors beautifully.

This salad is ideal for lunch, dinner, or fall celebrations.

Farro Salad with Roasted Sweet Potatoes and Pomegranate

This farro salad features roasted sweet potatoes, tart pomegranate seeds, and nutty farro.

Arugula adds a peppery note, while toasted pecans provide crunch.

A honey-lemon dressing balances the sweetness and tartness of the ingredients.

It’s a colorful and festive salad perfect for autumn meals.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups diced sweet potatoes
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pecans
• 2 cups arugula
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender.
4. Cook farro according to package instructions and let cool slightly.
5. In a small bowl, whisk together remaining olive oil, lemon juice, honey, salt, and pepper.
6. In a large bowl, combine farro, roasted sweet potatoes, arugula, pomegranate seeds, and pecans.
7. Drizzle dressing over salad and toss gently.
8. Adjust seasoning if needed.
9. Serve immediately or refrigerate for later.
10. Garnish with extra pecans or pomegranate seeds.

Sweet potatoes and farro create a hearty base.

Pomegranate adds tartness and freshness, while pecans add crunch.

The honey-lemon dressing ties all flavors together beautifully.

This salad is perfect for fall lunches, dinners, or festive gatherings.

Farro Salad with Roasted Beets, Goat Cheese, and Walnuts

This farro salad combines earthy roasted beets, creamy goat cheese, and nutty farro for a fall-inspired dish.

Toasted walnuts add texture, while fresh arugula adds a peppery bite.

A citrus-honey dressing brings brightness and balance to the salad.

It’s colorful, flavorful, and perfect for autumn meals or holiday tables.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 2 cups roasted beets, diced
• 1/3 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 cups arugula
• 3 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast diced beets with 1 tablespoon olive oil, salt, and pepper for 25–30 minutes.
3. Cook farro according to package instructions and let cool slightly.
4. In a small bowl, whisk together remaining olive oil, orange juice, honey, salt, and pepper.
5. In a large bowl, combine farro, roasted beets, arugula, goat cheese, and walnuts.
6. Drizzle dressing over salad and toss gently.
7. Adjust seasoning as needed.
8. Serve immediately or refrigerate for later.
9. Garnish with extra walnuts or goat cheese if desired.
10. Enjoy as a main dish or side salad.

Earthy roasted beets and nutty farro create a rich, hearty base.

Goat cheese adds creaminess, while walnuts provide crunch.

The citrus-honey dressing enhances freshness and balances flavors.

This salad is perfect for fall lunches, dinners, or festive gatherings.