Name: Fall Salad with Greens, Farro, Pomegranate, and Roasted Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup farro; ½ lb Brussels sprouts; 5 cups baby spinach (fresh); 5 cups arugula; ¼ cup raw pecans; ¼ cup feta cheese; ½ cup pomegranate arils; 1 tbsp olive oil; ½ tsp garlic powder; ¼ tsp coarse salt; ¼ tsp ground black pepper; 3 tbsp olive oil; 3 tbsp whole grain mustard; 2 tbsp apple cider vinegar; 2 tbsp maple syrup; ¼ tsp salt; ¼ tsp ground black pepper; 1 tbsp water

Jump to Recipe· 4.3 from 9 reviews

I absolutely love sharing recipes that bring a burst of autumn flavors to my table, and this Fall Salad with Greens, Farro, Pomegranate, and Roasted Brussels Sprouts Recipe is one of my favorites to make when the crisp air settles in. It’s a vibrant mix of earthy farro, tender roasted Brussels sprouts, peppery greens, crunchy pecans, and juicy pomegranate arils, all tied together with a tangy, slightly sweet mustard-maple dressing. Every bite feels like a cozy, colorful celebration of fall, and I’m excited to walk you through making it yourself.

Why You’ll Love This Fall Salad with Greens, Farro, Pomegranate, and Roasted Brussels Sprouts Recipe

What truly makes this salad stand out for me is the delightful combination of textures and flavors working in harmony. The nutty chewiness of farro pairs so perfectly with the crispness of roasted Brussels sprouts, while the pomegranate seeds burst with juicy sweetness that balances out the earthiness. The sharp peppery notes from the arugula and the creamy tang of feta just elevate every forkful to something really special. I promise every bite feels both balanced and interesting.

One of the reasons I keep coming back to this Fall Salad with Greens, Farro, Pomegranate, and Roasted Brussels Sprouts Recipe is how straightforward it is to prepare despite its sophisticated flavor profile. Roasting Brussels sprouts and cooking farro happen simultaneously, and the dressing can be whipped up in no time, making it an easy yet impressive dish to serve for family dinners, potlucks, or even a festive holiday meal. I love that I can rely on this recipe when I want something that’s both healthy and indulgent without spending hours in the kitchen.

Ingredients You’ll Need

A white bowl holds a fresh salad with three main layers: at the bottom, there is a mix of dark green leafy spinach and arugula with some pieces of green Brussels sprouts scattered throughout; the middle layer is sprinkled with light brown cooked grains, mixed with medium brown pecan halves, adding texture; the top layer shows bright white chunks of soft cheese and vibrant red pomegranate seeds that pop against the greens and grains, all placed on a white marbled surface with a gray textured cloth nearby and a silver fork out of focus in the background photo taken with an iphone --ar 4:5 --v 7

I appreciate how this recipe uses simple, wholesome ingredients that each contribute something unique to the salad’s overall charm. From the hearty farro acting as a wholesome base to the bright pop of pomegranate arils adding festive color and sweetness, each item has its role that’s easy to understand and trust.

Farro: I recommend using an al dente farro to give the salad a wonderful chewy texture that stands up to the other ingredients.
Brussels sprouts: Roasting them brings out a deep, caramelized flavor that’s just irresistible.

Olive oil: Used both for roasting and dressing, it adds a silky richness throughout.
Garlic powder, salt, and black pepper: Simple seasonings that enhance every element without overpowering.
Baby spinach and arugula: I love the softness of spinach with the peppery bite of arugula—it’s such a great flavor balance.

Raw pecans: Adding a subtle nutty crunch that contrasts beautifully with the other textures.
Feta cheese: Crumbled feta delivers a tangy creaminess that ties it all together.
Pomegranate arils: These bring the salad to life with their juicy bursts of sweet-tart flavor and vibrant color.

Mustard, apple cider vinegar, maple syrup, water: These combine into a dressing that expertly balances sweet, tangy, and savory notes.

Directions

Step 1: Preheat your oven to 400ºF. Thinly slice the Brussels sprouts lengthwise for even roasting. Spread them out on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle the garlic powder, salt, and pepper. Toss everything together with your hands to make sure the sprouts are coated evenly. Roast for 15 to 20 minutes until they get tender and caramelized on the edges.

Step 2: While the Brussels sprouts roast, start cooking your farro according to the package instructions. I like to keep it al dente, which usually takes about 20 minutes. Make sure to drain the farro once it’s cooked but still has a slight bite to avoid it becoming mushy—it adds such a nice texture to the salad.

Step 3: Next, prepare the dressing by whisking together olive oil, whole grain mustard, apple cider vinegar, maple syrup, salt, pepper, and a bit of water to loosen it up. Set this flavorful dressing aside while you chop the pecans for an added crunchy texture.

Step 4: In a large bowl, combine the baby spinach, arugula, roasted Brussels sprouts, chopped pecans, crumbled feta cheese, and pomegranate arils. Pour over the dressing and toss everything gently but thoroughly so each bite is perfectly coated. Serve immediately to enjoy the fresh contrast of textures and flavors.

Servings and Timing

This recipe serves 4 generously, making it perfect for a family meal or sharing with friends. Prep time is around 10 minutes, cook time about 20 minutes due to the farro and roasting, bringing your total time to roughly 30 to 40 minutes. There’s no resting time needed, so you can serve the salad as soon as it comes together, ensuring the greens stay crisp and the roasted Brussels sprouts warm and tender.

How to Serve This Fall Salad with Greens, Farro, Pomegranate, and Roasted Brussels Sprouts Recipe

A white bowl filled with a layered salad sitting on a white marbled surface, the bottom layer is dark green leafy spinach and kale, topped with scattered light green sliced Brussels sprouts. Over these, there are small pieces of white crumbly cheese spread evenly, bright red pomegranate seeds scattered throughout, and mixed grain-like wheat berries covering the top. Brown pecans are placed among the grains, adding texture and color contrast. A gray textured napkin is partially visible in the background with a silver fork nearby. Photo taken with an iphone --ar 4:5 --v 7

When serving this salad, I like to think about balance and presentation to make the experience extra special. I find it pairs wonderfully with simple roasted chicken or grilled fish for a wholesome meal. If you want to keep things vegetarian, a side of warm lentils or a creamy butternut squash soup complements the salad’s hearty elements beautifully. The colors alone—deep greens, bright reds, and golden roasted hues—make for a striking presentation on a large white platter or a rustic wooden bowl.

I love garnishing the top with an extra sprinkle of pomegranate arils or a few whole pecans to add a pop of color and texture right before serving. For beverages, a crisp, lightly oaked Chardonnay or a sparkling apple cider highlights the salad’s fall-inspired flavors. On chillier evenings, a warm spiced tea or mulled wine also feels like a cozy match. This salad can be served warm or at room temperature, which makes it perfect for any meal of the day—whether you’re hosting weekend brunch or a holiday feast.

Portion-wise, I usually serve about a generous cup per person as a main course salad, or smaller portions as a side. It’s always a hit that sparks compliments and requests for seconds, so having a bit extra won’t go to waste.

Variations

I love how adaptable this Fall Salad with Greens, Farro, Pomegranate, and Roasted Brussels Sprouts Recipe is to different tastes and dietary needs. If you’re looking for a gluten-free option, swapping out farro for quinoa or cooked millet works beautifully without sacrificing that hearty grain component. For vegans, simply omit the feta and maybe add some roasted chickpeas or avocado slices for creaminess.

If you want to shake up the flavors, try adding fresh herbs like thyme or rosemary to the roasted Brussels sprouts or swapping raw pecans for toasted walnuts or almonds for a different crunch. I’ve also experimented with using balsamic vinegar in the dressing for a tangier twist or adding a pinch of smoked paprika to the roasting mix for extra depth.

Instead of roasting, you could lightly sauté the Brussels sprouts in olive oil with garlic for a quicker method that still softens them nicely. Or even shave them thin and toss raw for a crunchier salad variation, although roasting really brings out their sweetness and caramelization, which I adore.

Storage and Reheating

Storing Leftovers

I like to store any leftover salad in an airtight glass container to maintain freshness, keeping it in the refrigerator. It will stay good for up to 2 days, though I recommend eating it sooner for the best texture and flavor since the greens can wilt and the farro might soak up the dressing and become softer over time.

Freezing

This salad isn’t the best candidate for freezing because the fresh greens, pomegranate seeds, and feta lose their texture and flavor once frozen and thawed. However, you can freeze leftover cooked farro and roasted Brussels sprouts separately if you want to prepare components in advance for another meal.

Reheating

When reheating, I suggest warming only the roasted Brussels sprouts and farro gently in a skillet or microwave, then combining them with fresh greens and other ingredients just before serving. Avoid heating the entire salad as the delicate baby spinach, arugula, and pomegranate will wilt or turn mushy. Refresh with a little extra dressing if needed after reheating to brighten the flavors again.

FAQs

Can I use other grains instead of farro?

Absolutely! Quinoa, barley, or even bulgur are great substitutes depending on your dietary preferences and what you have on hand. Just cook them according to their package instructions and keep the texture slightly firm for the best salad experience.

How can I make this salad vegan?

Simply omit the feta cheese and consider adding extra nuts, avocado, or even roasted chickpeas for creaminess and richness. Using a maple-based dressing keeps it flavorful and satisfying without any animal products.

Is this salad good for meal prep?

It can be, but I recommend storing the dressing separately and adding it just before serving to keep the greens fresh. Roasted Brussels sprouts and cooked farro prep well ahead, making assembly quick and easy at mealtime.

Can I roast the Brussels sprouts in advance?

Yes, you can roast them a day ahead and keep them in the refrigerator. Gently reheat or add them at room temperature when assembling the salad for the best flavor and texture.

What if I don’t have pomegranate seeds?

You can substitute with dried cranberries or chopped fresh red grapes for a similar sweet-tart element, though the juicy pop of pomegranate arils is really unique and worth trying if possible.

Conclusion

If you’re looking to bring the rich, cozy flavors of the season into a fresh and satisfying dish, this Fall Salad with Greens, Farro, Pomegranate, and Roasted Brussels Sprouts Recipe is one you’ll want to keep in your repertoire. I’m so excited for you to make it, because it feels like a celebration of everything I love about autumn—earthy, bright, sweet, and savory all at once. Give it a try, and I promise it’ll become a joyful staple at your table just like it is at mine.