Fall Harvest Farro Salad

Fall Farro Salad

Instructions geared for ages 8 & up Farro is a grain which is similar to pearl barley it has a nutty flavour and a spongy fluffy texture when it is cooked. Its great for hot or cold salads and is packed with fibre!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6
Author: Karyn Sunohara, Poppy Innovations


  • 1 ½ cups dry farro
  • water
  • 4 carrots chopped
  • 1 onion diced
  • 1 zucchini diced
  • 1 cup Brussels sprouts quartered
  • 1 cup bell peppers diced
  • 1 tsp dried thyme
  • ¼ cup of oil
  • Cranberries or diced dates
  • Honey
  • ¼ cup walnut pieces
  • Salt and pepper to taste


  • (Parents or older children) Preheat oven to 400°F.
  • (Parents or older children) Combine the farro and water in a medium saucepan over medium-high heat. Bring the water to a boil, then reduce the heat so the liquid is barely bubbling; cover and cook for 20 minutes. Remove from the heat; drain any excess water, cover and let stand for at least 10 minutes or until it cools to room temperature.
  • (Parents or older children) Cut vegetables according to instructions above.
  • Have child(ren) place carrots, onions, and Brussels sprouts on baking sheet and drizzle with oil. Season with spices, and salt and pepper.
  • (Parents or older children) Place baking sheet in the preheated oven.
  • Once carrots, and Brussels sprouts are tender have child(ren) add dried fruit, zucchini, peppers to the baking sheet and drizzle with a small amount of honey and have adult or older child(ren) place back in the oven for 5-10 minutes.
  • Have child(ren) sprinkle with walnuts for garnish and serve warm or cold.


This recipe can be made ahead of time and kept in the fridge for up to a week so it’s ready to go for those busy nights. Try changing up the flavour by adding different fruits and vegetables into the mix. Try goat cheese, or blue cheese too! One of my favourites is pear and crumbled blue cheese with walnuts!