Irresistible Halloumi Farro Bowls With Maple Dijon Dressing : A Cozy Autumn Salad Delight

As autumn arrives with its crisp air and colorful leaves, there’s no better time to enjoy warm, nourishing meals. These Halloumi Farro Bowls With Maple Dijon Dressing combine the best seasonal ingredients—roasted delicata squash, chewy farro, juicy tomatoes, and golden seared halloumi—drizzled with a tangy-sweet maple Dijon dressing. This comforting bowl brings out the heartiness of fall vegetables while keeping things light, fresh, and satisfying.

If you love wholesome, protein-packed dishes that feel as cozy as they taste, this warm farro salad will become a favorite. It’s simple enough for weeknight dinners yet elegant enough for entertaining.

Looking for more fall-inspired dishes? You might also enjoy Stuffed Acorn Squash or our savory Garlic Herb Roasted Potatoes, Carrots, and Zucchini.

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What Makes This a Perfect Autumn Farro Salad?

Autumn salads are all about balance—warm grains, roasted vegetables, and just the right amount of freshness. The beauty of this Autumn Farro Salad lies in its versatility. The halloumi adds protein and a crispy texture, while the farro brings in a nutty flavor and heartiness. Roasted delicata squash and cherry tomatoes lend sweetness and warmth that tie everything together.

This salad celebrates the harvest season, just like comforting recipes such as Pumpkin Chicken Chili and Cheesy Root Vegetable Gratin. Pair it with a cup of herbal tea or a light fall drink like Lavender Lemonade for the perfect cozy meal.

Ingredients for Halloumi Farro Bowls With Maple Dijon Dressing

To prepare this wholesome bowl, gather the following ingredients. This recipe serves four and is easy to scale for meal prep or family dinners.

For the Salad:

• 1 cup uncooked farro
• 2 cups water or vegetable broth
• 1 delicata squash, cleaned and sliced into half-moons
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 block (8 oz) halloumi cheese, sliced
• 2 cups arugula or baby spinach

For the Maple Dijon Dressing:

• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or apple cider vinegar
• Salt and pepper to taste

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Kitchen Tools You’ll Need to Make This Warm Farro Salad

Before you start cooking, set up your workspace with the right tools:

• Medium saucepan for cooking farro
• Baking sheet with parchment paper
• Sharp knife and sturdy cutting board
• Non-stick skillet for frying halloumi
• Mixing bowls
• Whisk or small jar with a lid for the dressing

If you enjoy preparing breakfast bowls or grain dishes, check out these Make-Ahead Breakfast Bowls for another easy and balanced meal option.

Step-by-Step Preparation of This Farro Butternut Squash Arugula Salad

Follow these easy steps to create a stunning, flavorful bowl.

Step 1: Cook the Farro
Rinse the farro thoroughly. Combine it with water or broth in a saucepan, bring to a boil, reduce heat, and simmer for 25–30 minutes until tender but chewy. Drain excess liquid and set aside.

Step 2: Roast the Vegetables
Preheat your oven to 400°F (200°C). Spread sliced delicata squash and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes, flipping halfway through. The squash should be golden and the tomatoes blistered.

Step 3: Sear the Halloumi
Heat a non-stick skillet over medium heat. Add the halloumi slices directly (no oil needed). Sear for 2–3 minutes per side until crisp and golden.

Step 4: Prepare the Maple Dijon Dressing
Whisk together Dijon mustard, maple syrup, olive oil, lemon juice, and seasoning until emulsified.

Step 5: Assemble the Bowls
Toss farro, roasted vegetables, and arugula in a large bowl with the dressing. Divide into serving bowls and top with crispy halloumi. Serve warm or at room temperature.

Tips for Roasting Vegetables for Farro Salad Recipes

Roasted vegetables make or break this dish. Follow these pro tips:

• Don’t overcrowd your baking sheet—space allows for caramelization.
• Toss vegetables in oil evenly for golden edges.
• For an extra flavor boost, try adding roasted garlic or thyme sprigs.

If you’re in the mood for another roasted vegetable recipe, the Roasted Butternut Squash is a fantastic side dish that complements this farro bowl perfectly.

How to Cook Farro Perfectly Every Time

Cooking farro right is key to this salad’s texture.

• Rinse before cooking to remove starch.
• Use broth for deeper flavor.
• Taste-test around the 25-minute mark.
• Let rest a few minutes before mixing into the salad.

For a lighter alternative, try Lemon Herb Quinoa with Chickpeas—it has similar nutty flavors and pairs wonderfully with fall produce.

Variations and Swaps for Your Roasted Delicata Squash and Farro Salad

The best thing about this Farro Fall Salad is how easily you can adapt it.

• Swap delicata squash for roasted sweet potatoes or butternut squash.
• Substitute farro with quinoa or brown rice.
• Use kale instead of arugula for a heartier texture.
• Make it vegan by replacing halloumi with crispy tofu or roasted chickpeas.
• Add toppings like pomegranate seeds, walnuts, or feta for variation.

You can also transform this dish into a festive side by pairing it with Garlic Butter Corn With Melty Cheese for a comforting and colorful table spread.

Common Mistakes to Avoid With Warm Farro Salads

To ensure your salad tastes perfect every time:

• Don’t overcook the farro—it should stay chewy.
• Avoid soggy greens by dressing right before serving.
• Season each element as you cook for balanced flavor.
• Don’t skip the dressing—it ties everything together beautifully.

Serving and Presentation Tips for Farro Fall Salad

Presentation makes a meal feel special.

• Serve in wide bowls to highlight colors and textures.
• Garnish with herbs or lemon zest for brightness.
• Drizzle a final touch of dressing right before serving.

For an impressive brunch spread, serve this alongside Cottage Cheese Flatbread or Vegetarian Pasta Primavera. Both pair wonderfully with the flavors of this salad.

How to Store Leftovers of Farro Recipes for Maximum Freshness

This dish stores well, making it perfect for meal prep:

• Store salad and dressing separately in airtight containers for up to 4 days.
• Reheat farro and vegetables gently before serving.
• Keep halloumi separate to retain its crispness; re-sear before serving.
• Enjoy cold as a next-day grain bowl for lunch.

Perfect Food Pairings With Autumn Farro Salad (Non-Alcoholic)

Pair this Autumn Farro Salad with cozy, non-alcoholic options:

• A cup of creamy Pumpkin Spice Cold Brew for an energizing fall lunch.
• Cucumber Mint Agua Fresca for a light, refreshing pairing.
• Lavender Lemonade for a floral twist on your meal.

If you’re planning a full menu, serve this alongside Vegetable Casserole or Sweet Potato and Chickpea Curry for a wholesome vegetarian dinner.

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Frequently Asked Questions About Farro Salad Recipes

Can I make this salad ahead of time?
Yes! Store the dressing separately and add it before serving.

Is this salad gluten-free?
Farro contains gluten. For a gluten-free version, substitute with quinoa or buckwheat.

Can I replace halloumi?
Feta or grilled paneer work well, though they’ll be less crispy.

Can I serve this cold?
Yes, it’s equally delicious warm or chilled for lunch the next day.

What can I serve with it?
Try pairing it with roasted dishes like Garlic Parmesan Chicken Skewers or hearty sides like Scalloped Potatoes.

Conclusion: Try This Cozy Bowl and Share the Love!

This Halloumi Farro Bowl With Maple Dijon Dressing is more than just a salad—it’s a cozy, flavor-packed celebration of fall’s best ingredients. It’s wholesome, balanced, and versatile enough to enjoy all season long.

If you loved this recipe, don’t forget to share it with your friends, save it to your meal prep list, and subscribe to our blog for more delicious creations. For dessert, try our Pumpkin Truffles or the festive Halloween Brownie to round out your meal beautifully.

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