Looking for a fall salad that’s hearty, easy to prep, and filled with seasonal produce? This warm farro salad with roasted butternut squash, white beans, sausage, and kale is the perfect balance of cozy and nourishing.
As the weather cools down, I find myself drawn to meals that feel both comforting and nutritious.
This Fall Farro Salad combines caramelized butternut squash, creamy white beans, and savory sausage crumbles, all tossed together with nutty farro and a handful of kale. A sprinkle of shaved Parmesan brings it all together with just the right amount of richness.
It is the kind of recipe that works as well for a Sunday dinner as it does packed into meal prep containers for the week ahead.
Whether you enjoy it warm from the oven or reheated as a quick weekday lunch, this cozy fall farro salad is one you will want to come back to again and again.
And if you love prepable fall salads, these are a must-try:
- Fall Lentil Salad with Apple, Sweet Potato & Crispy Halloumi
- Warm Butter Bean, Kale & Roasted Pumpkin Salad
Why You’ll Love This Fall Farro Salad
- Packed with protein – over 30 grams per serving keeps you full and satisfied.
- Cozy autumn flavors – roasted squash, nutty farro, sausage, and parmesan create a comforting balance.
- Simple to make – just a sheet tray and one pot with minimal prep.
- Perfect for meal prep – stays fresh for 4 days and reheats beautifully.
- Balanced and nourishing – fiber from beans and kale, protein from sausage, and wholesome grains from farro.
You might also enjoy trying my Fall Lentil Salad with Apple, Sweet Potato & Crispy Halloumi if you’re looking for another cozy meal prep option that takes advantage of seasonal produce.
Key Ingredients
- Italian chicken or turkey sausage: Removing the casings allows the sausage to crumble and roast into savory, golden bites that bring richness and depth.
- Butternut squash: Cubed and roasted until caramelized, it adds natural sweetness and a cozy fall flavor that balances the salty sausage.
- Cannellini beans: Creamy white beans that crisp slightly in the oven while adding extra protein and fiber to the salad.
- Farro: A nutty, chewy grain that soaks up the lemon and olive oil while providing a hearty base that keeps you full.
- Kale: Tossed in at the end so it softens just enough from the warmth, adding freshness and nutrients without becoming soggy.
- Parmesan: Ties everything together with a savory finish and a bit of extra protein.
And if you want something super simple for lunch, my Curry Chicken Salad with Toasted Almonds & Dried Blueberries comes together in just 10 minutes and is absolutely packed with flavor (and antioxidants).
How to Make This Fall Farro Salad
Making this salad is simple, and most of the prep can be done ahead of time for easy meals all week long.
Cook the farro
Bring a pot of salted water to a boil and cook the farro until tender but still chewy. Drain and set aside.
Prepare the sheet tray
Preheat the oven to 400°F (200°C). On a large sheet tray, toss the cubed butternut squash, drained cannellini beans, and sausage meat with olive oil and salt. Roast for 25 to 35 minutes.
Combine
In a large bowl, toss the roasted mixture with the cooked farro and chopped kale. Add the honey lemon vinaigrette.
Finish & serve
Taste and adjust seasoning with more salt or red pepper flakes. Serve warm or divide into containers for meal prep.
Looking for more meal prep ideas? A bowl of Healthy Chicken Chili is the perfect option. It’s comforting, protein-packed, and family-loved.
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Tips & Variations
- Make it gluten-free: Swap the farro for quinoa, brown rice, or buckwheat for a gluten-free option that still keeps the salad hearty.
- Make it dairy-free: Leave out the parmesan or replace it with nutritional yeast for a nutty, cheesy flavor without the dairy.
- Change up the protein: Try chicken breast, turkey meatballs, or crispy tofu if you want something different from sausage.
- Switch the greens: Baby spinach or arugula can be used in place of kale for a milder flavor.
- Try another squash: Delicata or acorn squash work just as well here if you want to change up the fall produce.
- Add crunch: Toasted walnuts, pumpkin seeds, or pecans bring extra texture and a seasonal touch.
Storage & Meal Prep
Store it in an airtight container in the fridge for up to 4 days.
You can portion it into containers right after cooking for easy grab-and-go lunches. While it tastes best warm, it is also delicious at room temperature as a hearty grain salad.
FAQ
Yep, simply swap the farro for a gluten-free grain like quinoa, wild rice, or buckwheat. It will still be hearty and satisfying.
Skip the parmesan or replace it with nutritional yeast for a nutty, cheesy flavor without the dairy.
Chicken breast, ground turkey, or even crispy tofu are all great substitutes if you want something different from sausage.
Totally! In fact, this salad was designed to keep well in the fridge for up to 4 days. Taste great cold or reheated.
Fall Farro Salad with Butternut Squash, White Beans & Sausage
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Ingredients
Instructions
- Cook the farroBring a pot of salted water to a boil and cook 1 cup farro for 15 to 20 minutes (depending on package instructions), until tender but still chewy. Drain and set aside.
- Prepare the sheet trayPreheat oven to 400°F (200°C). On a large sheet tray, toss 3 cups cubed butternut squash, 1 can drained cannellini beans, and the meat from 6 sausages (casings removed) with 1 to 2 tablespoons olive oil, 2 cloves minced garlic, and ½ teaspoon salt.
- RoastSpread evenly and roast for 25 to 30 minutes, stirring halfway, until the squash is caramelized, the beans are lightly crisp, and the sausage is browned.
- Make the dressingCombine 1 tablespoon olive oil, 1 tablespoon dijon mustard, 1 tablespoon honey or hot honey, the juice of one lemon, and optional red pepper flakes. Whisk until emulsified and creamy.
- CombineIn a large bowl, toss the roasted mixture with the cooked farro, 4 cups chopped kale, honey lemon vinaigrette, and ½ cup grated or shaved parmesan.
- Finish & serveTaste and adjust seasoning with extra salt or red pepper flakes. Serve warm or cold, dividing into 4 bowls or containers for meal prep.
Nutrition
Notes
- Store in airtight containers in the fridge for up to 4 days.
- Reheat gently in the microwave or on the stovetop with a splash of broth or water.
- Can also be enjoyed at room temperature.
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I just finished off the leftovers with a little drizzle of hot honey, and even after eating this so many times, it still hit. It will definitely be on rotation in our house during the colder months.