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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.
Table of contents
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
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
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.
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.
Recipe FAQ’s
yes, just skip the cheese or use a vegan feta.
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.
Yes, dijon will also work.
Other Recipes To Try
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Fall Salad With Greens & Farro
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
loved this!! great fresh meal
This salad is phenomenal and my husband loves bringing it to work for his lunches, if there are left overs 😏
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.
This was so delicious wish I could give it 10 stars.
I cannot get enough of this salad. it’s SO good.
Thank you! I am so thrilled to hear this.