Fall Farro Salad With Hot Honey Vinaigrette

This warm Fall Farro Salad with Hot Honey Vinaigrette is loaded with cozy autumn flavors. It’s the perfect side dish for any holiday or dinner this season packed with sheet pan roasted Brussels sprouts, squash, apples, walnuts and pomegranate.

Oval serving dish fill of fall farro salad on a grey background.

Something about the change of seasons gets my creative juices flowing. Especially when it comes to Fall. I love all the cozy and warm flavors. Squash, apple, pumpkin, and brussels sprouts are just a handful of ingredients that get me excited to recipe develop this time of year.

I already know this Fall Farro Salad with Hot Honey Vinaigrette is a side dish that is going to be made regularly. It’s light but comforting at the same time. Every bite feels nourishing and flavorful. The hot honey vinaigrette adds the perfect touch to this elevated salad that is perfect for any fall meal, but would also be perfect for your Thanksgiving table! It is one of those bulky yet healthy salads that is just as good served by itself for lunch and dinner as it is as a side dish.

Not only is this recipe scrumptious. But, it’s also very easy to throw together. Just roast the shaved Brussels sprouts, apple, butternut squash on a sheet pan with some olive oil, salt and cinnamon. Then top it with some cooked farro. Next, drizzle on the simple hot honey vinaigrette. Seriously, the dressing is so good you’ll start making it to top your grain bowls all year around.

I hope you enjoy this warm fall inspired salad all season long!

Close up of a fall farro salad with roasted squash, Brussels sprouts, walnuts and pomegranate.

Can I make this salad ahead?

Yes! While it is best served warm it is also delicious served at room temperature, and the apple cider vinegar in the dressing will help stop the apples discolouring too much in the fridge. You can also get ahead by making the dressing in advance, and the farro is perfect to add to your list for weekend meal prep.

Is there anything I can substitue for the hot honey?

Yes, if you can’t find any a simple mix of 1 part Tabasco to every 12 parts of runny honey (so 1/2 tsp per 2 tbsp) should do the trick! I get mine at Trader Joe’s, but if you’d like to order online, there is also Mike’s hot honey on Amazon if there is not a Trader Joe’s near you.

Are there any other substitutions I could use?

Seriously, this warm fall salad is so customisable! You could sub pecans for the walnuts, and pear would be delicious in place of the apple. Any fall pumpkin or squash would also be good here.

Close up of a fall salad with farro, pomegranate, apple, walnut, squash and roasted Brussels sprouts.

Other recipes you will love:

Why not save & pin for later?

Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest, Instagram and like my page on Facebook. If you make this recipe, be sure to leave a star rating and tag me in your pictures!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of a fall farro salad with roasted squash, Brussels sprouts, walnuts and pomegranate.

Fall Farro Salad With Hot Honey Vinaigrette

  • Author: Amanda Hickman
  • Total Time: 30 minutes
  • Yield: 34 servings 1x
  • Diet: Vegetarian


This warm fall farro salad with hot honey vinaigrette is loaded with cozy autumn flavors. It’s the perfect side dish for any holiday or dinner this season!




  • 5 oz. shaved brussels sprouts
  • 1 red apple, chopped
  • 1 cup butternut squash, cut into small cubes
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp olive oil
  • 1 cup cooked farro
  • 1/4 cup pomegranate seeds
  • 1/2 cup walnuts, chopped

Hot Honey Vinaigrette

  • 3 tbsp & 1 tsp hot honey
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon
  • 1 clove minced garlic
  • 1/4 tsp salt
  • 1/2 tsp fresh thyme leaves, optional
  • pinch of black pepper
  • pinch of nutmeg


  1. Preheat the oven to 400 degrees F. Spray a large baking sheet with non-stick spray or line with parchment paper.
  2. In a large mixing bowl combine shaved brussels sprouts, apple, butternut squash, salt, cinnamon and olive oil. Mix well then arrange on the prepared baking sheet in a single layer.
  3. Bake for 15 minutes.
  4. Meanwhile, make the hot honey vinaigrette by whisking all the ingredients in a bowl or jar. Cover and refrigerate until ready to use.
  5. Assemble salad by adding the farro to a serving dish. Top with the roasted brussels sprouts, apple and butternut squash. Add the pomegranate seeds and chopped walnuts. Drizzle with the hot honey vinaigrette.
  6. Serve warm and enjoy!


If you can’t find hot honey you can make your own by mixing 1 part Tabasco hot sauce with 12 parts runny honey.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad

  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating



    Delicious! Added chopped almonds & goat cheese


    Me gustaría poder recibir en mi correo las recetas nuevas vegetarianas. Son estupendas. Gracias