Harvest Farro Salad recipe / Running in a Skirt

Harvest Farro Salad with Apple Cider Vinaigrette

Harvest Farro Salad with Apple Cider Vinaigrette is filled with sweet potato, cranberry and apple!  A perfect side dish or vegan main course for Thanksgiving, Christmas or any fall day.

Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


For the sweet potatoes

  • 2 small sweet potatoes peeled & cubed
  • 1 teaspoon olive oil
  • 1/2 teaspoon thyme
  • salt & pepper to taste

For the rest of the dish

  • 1 cup uncooked farro
  • 3 cups water or vegetable broth
  • 1 apple sliced
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds (pepitas)
  • 2 tablespoons Apple Cider Vinaigrette *** to taste


For the potatoes

  1. Preheat the oven to 400 degrees.

  2. Toss the potatoes in the olive oil, thyme salt and pepper.

  3. Roast for 20-30 minutes until tender

For the rest of the dish

  1. Cook the farro in the water or vegetable broth according to package instructions.

  2. Toss the cooked farro, roasted sweet potatoes, apple, cranberries, pumpkin seeds together with the Apple Cider Vinaigrette.  Add more dressing to taste!

  3. Serve warm or room temperature!

Recipe Notes

*** Get the recipe for my Homemade Healthy Apple Cider Vinaigrette HERE.