Fall Greens & Farro Salad

5 from 7 votes
Jump to Recipe

This post may contain affiliate links.

This savory Fall Salad has it all, lots of greens, farro for texture, feta, roasted brussel sprouts and more. The whole grain mustard vinaigrette brings all the flavors together. It’s the perfect seasonal salad or Thanksgiving side.

Fall salad in a white bowl with a fork.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make This Fall Salad

This salad comes together quickly. It is perfect for a side dish, light lunch or an appetizer. Fall salad is full of different textures, crunch from the pecans, creaminess from feta and so on, you will find this salad very satisfying. This salad has my favorite whole grain mustard Vinaigrette dressing. It’s tangy, minimal ingredients and has maple notes mixed into the mustard. You will love this one! Use any grain of choice but I love to add al dente farro to the salad.

Ingredients Needed

Fall Salad ingredients on a board in a bowls.

Brussel Sprouts. Thinly sliced.

Farro. Any grain will work but I prefer farro, it is nice firm grain and I like it al dente.

Greens. Spinach and arugula.

Pecans. Chopped.

Feta.

Pomegranate Arils.

Seasoning. Garlic powder, salt, pepper.

Whole Grain Mustard. For the dressing.

Olive Oil. To roast brussel sprouts and for the dressing.

Apple Cider Vinegar. For the dressing.

Maple Syrup. For the dressing.

Steps To Make This Fall Salad

Steps To make fall salad on a cooking sheet with brussels.

Step One. Preheat oven to 400º. Thinly slice the brussel sprouts lengthwise. Place them on a parchment lined cooking sheet. Drizzle olive oil and seasoning over the sprouts and toss with hands to evenly coat. Bake for 15 – 20 minutes.

Step Two. Start cooking farro according to package. This process typically takes about 20 minutes. I prefer my farro al dente, keep a close eye on it and drain water once its al dente (otherwise It can turn to mushy consistency)

Step Three. Make the dressing. Whisk together all the ingredients and set aside. Chop pecans, set aside.

Steps to make fall salad in a big bowl with ingredients piled high.

Step Four. In a large serving bowl add spinach, arugula, roasted brussel sprouts, chopped pecans, crumbled feta, pomegranate arils and dressing. Toss well and serve immediately.

Fall Salad in a bowl with a fork and dressing on the side.

Recipe FAQ’s

Can I make this vegan?

yes, just skip the cheese or use a vegan feta.

How long will this keep?

Only about 24 hours if the salad has already been dressed. If you want to keep it longer, keep the dressing to the side until you are ready to serve.

Can I use another mustard?

Yes, dijon will also work.

Other Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Fall Salad
5 from 7 votes

Fall Salad With Greens & Farro

This savory Fall Salad has it all, lots of greens, farro for texture, feta, roasted brussel sprouts and more. The whole grain mustard vinaigrette brings all the flavors together. 
Prep: 10 minutes
Cook: 30 minutes
Servings: 4

Ingredients 

  • 1 cup farro
  • ½ lb brussel sprouts
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ¼ tsp course salt
  • ¼ tsp ground black pepper
  • 5 cup baby spinach, *fresh
  • 5 cup arugula , *see notes
  • ¼ cup raw pecans
  • ¼ cup feta
  • ½ cup Pomegranate arils

Whole Grain Mustard Vinaigrette

  • 3 tbsp olive oil
  • 3 tbsp whole grain mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • ¼ tsp salt & pepper
  • 1 tbsp water

Instructions 

  • Preheat oven to 400º. Thinly slice the brussel sprouts lengthwise. Place them on a parchment lined cooking sheet. Drizzle olive oil and seasoning over the sprouts and toss with hands to evenly coat. Bake for 15 – 20 minutes.
  • Start cooking farro according to package. This process typically takes about 20 minutes. I prefer my farro al dente, keep a close eye on it and drain water once its al dente (otherwise It can turn to mushy consistency)
  • Make the dressing. Whisk together all the ingredients and set aside. Chop pecans, set aside. 
  • In a large serving bowl add spinach, arugula, roasted brussel sprouts, chopped pecans, crumbled feta, pomegranate arils and dressing. Toss well and serve immediately. 

Notes

*kale salad will also work
*you can sub for vegan feta
*walnuts will also work great

Nutrition

Calories: 418kcal | Carbohydrates: 58g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 579mg | Potassium: 767mg | Fiber: 13g | Sugar: 11g | Vitamin A: 4596IU | Vitamin C: 65mg | Calcium: 184mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 418
Keyword: easy meals, salad, Side Dish
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

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

Recipe Rating




6 Comments

  1. 5 stars
    This salad is phenomenal and my husband loves bringing it to work for his lunches, if there are left overs 😏

  2. This salad is so hearty and filling. I paired it with pork chops for dinner the other night and my husband loved it too. I’m always looking for new dressings too, and your Mustard Vinaigrette is a new favorite.

  3. 5 stars
    This was so delicious wish I could give it 10 stars.

  4. 5 stars
    I cannot get enough of this salad. it’s SO good.