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!
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 going to 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.
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 some cooked farro. Next drizzle on the simple hot honey vinaigrette. The dressing is super simple. But, the hot honey goes a long way. I get mine at Trader Joe’s. However, there is also Mike’s hot honey on Amazon.
Other recipes you will love:
- Fall harvest bake with maple mustard sauce
- Thanksgiving salad
- Trader Joe’s fall charcuterie board for two
- Crock-Pot maple bourbon sweet potatoes
- Dijon chicken apple cheddar sliders
I hope you enjoy this warm fall inspired salad all season long!Print
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
Preheat the oven to 400 degrees F. Spray a large baking sheet with non-stick spray or line with parchment paper.
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.
Bake for 15 minutes.
Meanwhile, make the hot honey vinaigrette by whisking all the ingredients in a bowl or jar. Cover and refrigerate until ready to use.
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.
Serve warm and enjoy!