Name: Fall Harvest Salad with Honey Balsamic Vinaigrette Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups butternut squash, peeled and chopped into 1/2 inch cubes; 3 tablespoons extra virgin olive oil; 1 teaspoon salt (more or less to taste); 1/2 teaspoon black pepper (more or less to taste); 1 cup cooked and cooled farro; 6 ounces mixed greens (baby spinach, arugula, spring mix, baby kale); 1/2 cup pumpkin seeds; 1/2 cup dried cranberries; 2 honeycrisp apples, cored and sliced thin (or your favorite apple); 1/4 cup extra virgin olive oil; 1 tablespoon white balsamic vinegar; 1 tablespoon honey (or maple syrup); Juice of half a lemon; 1 grated garlic clove; 2 teaspoons Dijon mustard; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper

Jump to Recipe

If you’re craving a dish that captures everything wonderful about autumn in a single bowl, you have to try this Fall Harvest Salad with Honey Balsamic Vinaigrette. It brings together warm roasted butternut squash, crisp honeycrisp apples, nutty farro, and a lively mix of greens, all tied together with a sweet and tangy honey balsamic dressing. Every bite bursts with the colors, textures, and flavors that make fall meals so comforting yet refreshing at the same time. Whether you want a satisfying lunch or a vibrant side dish for dinner, this salad truly celebrates the season’s best ingredients in a way that feels both cozy and fresh.

Fall Harvest Salad with Honey Balsamic Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to creating this delightful salad, and luckily, it’s a simple list that brings complexity and balance to the table. Each component adds its own charm, from the earthy sweetness of roasted butternut squash to the crunchy, juicy snap of crisp apples, with farro adding a wholesome chewiness that rounds everything out perfectly.

3 cups butternut squash (peeled and chopped into 1/2 inch cubes): Roasting this brings out its naturally sweet, nutty flavor and tender texture.
3 Tablespoons extra virgin olive oil: Essential for roasting and dressing, it adds a fruity richness.
1 teaspoon salt: Enhances all the flavors — feel free to adjust to your taste.
1/2 teaspoon black pepper: Adds a subtle spice that keeps the salad vibrant.
1 cup cooked and cooled farro: Delivers a hearty, chewy texture and a nutty note.
6 ounces mixed greens (baby spinach, arugula, spring mix, baby kale): Provides freshness, color, and a peppery bite to the salad.
1/2 cup pumpkin seeds: Toasted or raw, they contribute crunch and a mild nuttiness.
1/2 cup dried cranberries: Offer a sweet-tart punch that’s perfect for fall flavors.
2 honey crisp apples (cored and thinly sliced): These juicy apples add crispness and a gentle honeyed sweetness.
1/4 cup extra virgin olive oil (for vinaigrette): The base that gives the dressing its comforting body.
1 Tablespoon white balsamic vinegar: Brings brightness and a delicate acidity.
1 Tablespoon honey or maple syrup: Adds a lovely natural sweetness that contrasts nicely with the tangy vinegar.
Juice of half a lemon: Freshens and lifts all the other flavors.
1 grated garlic clove: Provides a subtle savory depth.
2 teaspoons Dijon mustard: Adds a gentle kick and helps emulsify the vinaigrette.
1/2 teaspoon sea salt (for vinaigrette): Balances the sweet and acidic elements.
1/2 teaspoon black pepper (for vinaigrette): Finishes with a mild peppery warmth.

How to Make Fall Harvest Salad with Honey Balsamic Vinaigrette

Step 1: Roast the Butternut Squash

Preheat your oven to 375 degrees Fahrenheit. Toss the peeled and cubed butternut squash with olive oil, salt, and pepper to ensure every piece is lightly coated. Spread the squash in a single layer on a sheet pan to roast evenly. Bake for 30 to 35 minutes until the squash is tender and slightly caramelized on the edges, then set it aside to cool. Roasting is what unlocks the squash’s sweet, buttery flavor, which is the heart of this Fall Harvest Salad with Honey Balsamic Vinaigrette.

Step 2: Prepare the Honey Balsamic Vinaigrette

In a mason jar or small bowl, combine the extra virgin olive oil, white balsamic vinegar, honey (or maple syrup), lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper. Secure the lid and shake vigorously to blend all the ingredients into a smooth, flavorful dressing. Refrigerate it until you’re ready to assemble the salad. This vinaigrette carries brightness, sweetness, and a touch of tang that beautifully complements the roasted veggies and fresh greens.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooled roasted butternut squash, cooked farro, mixed greens, pumpkin seeds, dried cranberries, and thinly sliced honeycrisp apples. Drizzle the honey balsamic vinaigrette over the top, and toss gently but thoroughly to coat every bite. It’s important to mix well so that the dressing highlights every ingredient’s flavor, making this Fall Harvest Salad with Honey Balsamic Vinaigrette a harmonious celebration of textures and tastes.

How to Serve Fall Harvest Salad with Honey Balsamic Vinaigrette

Garnishes

To make your salad look even more inviting, sprinkle additional pumpkin seeds or some crumbled goat cheese or feta for a creamy tang. Fresh herbs like chopped parsley or thyme also make a lovely, aromatic finishing touch. These simple garnishes add another layer of flavor and that little extra wow factor when serving to guests or family.

Side Dishes

This salad pairs wonderfully well with a range of fall-inspired mains. Think roasted chicken, grilled pork chops, or even a cozy bowl of butternut squash soup. The Fall Harvest Salad with Honey Balsamic Vinaigrette provides a refreshing counterpoint to richer dishes, balancing your meal with its fresh and vibrant personality.

Creative Ways to Present

For a fun twist, try serving this salad in individual mason jars or hollowed-out apples for a festive fall gathering. You could also layer the ingredients in a clear bowl to showcase the stunning colors before tossing. Presentation matters, and with this salad’s gorgeous palette and textures, it’s bound to impress no matter how you choose to serve it.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Fall Harvest Salad with Honey Balsamic Vinaigrette, store the salad and dressing separately in airtight containers. Keep the salad refrigerated and toss it again with fresh dressing when ready to eat. This keeps the greens crisp and the flavors fresh rather than soggy.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The texture of the greens and apples will not hold up well to freezing, and the vinaigrette might separate upon thawing. Instead, try to enjoy it within a couple of days for maximum freshness and flavor.

Reheating

Since this is primarily a cold salad with roasted butternut squash, reheating isn’t necessary. If you prefer warm butternut squash, you can gently reheat just the squash in the oven or microwave before tossing it with the chilled salad ingredients and dressing. Otherwise, enjoy the salad cold to savor the crispness of the apples and greens alongside the savory squash.

FAQs

Can I use a different grain instead of farro?

Absolutely! Barley, quinoa, or brown rice can work wonderfully in this salad. They all provide a slightly different texture but maintain that wholesome, hearty base you want alongside the fresh veggies and dressing.

What can I substitute for honey in the vinaigrette?

Maple syrup is a fantastic vegan-friendly alternative that pairs beautifully with the balsamic and adds a subtle fruity sweetness that complements the salad perfectly.

How do I prevent the apples from browning?

Squeeze a little lemon juice onto the apple slices right after cutting to keep them crisp and prevent browning, which also adds an extra zing to the overall flavor.

Can I make this salad vegan?

Yes! Simply use maple syrup instead of honey and ensure your farro or grain is cooked without any animal products. You may also omit any cheese garnishes for a fully vegan meal.

Is it okay to prepare the salad ahead for a party?

Definitely! Prepare the roasted squash, vinaigrette, and other ingredients in advance but toss everything together right before serving to keep the greens fresh and crunchy. This way, you save time and keep the salad vibrant.

Final Thoughts

I can’t recommend this Fall Harvest Salad with Honey Balsamic Vinaigrette enough—it’s one of those recipes that tastes like autumn on a plate and feels like a warm hug on any day. Whether you’re cooking for yourself or a dinner crowd, its combination of sweet, savory, and tangy flavors along with satisfying textures always hits the spot. Give it a try soon and watch how quickly it becomes a new seasonal favorite in your home!

Fall Harvest Salad with Honey Balsamic Vinaigrette Recipe

★★★★★

5.1 from 12 reviews

Author: Andria
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Fall Harvest Salad with Honey Balsamic Vinaigrette is a vibrant and wholesome dish perfect for autumn. It features roasted butternut squash, nutty farro, crisp honeycrisp apples, and a mix of fresh greens, all tossed with a sweet and tangy honey balsamic dressing. The combination of textures and flavors makes it a satisfying and nutritious meal or side dish.

Instructions

Preheat and Roast: Preheat oven to 375°F. On a sheet pan, toss the butternut squash with olive oil, salt, and pepper until evenly coated. Spread in a single layer and bake for 30-35 minutes until the squash is fork tender and slightly caramelized. Remove from oven and set aside to cool.
Prepare Dressing: In a mason jar or small container, combine the extra virgin olive oil, white balsamic vinegar, honey, lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper. Secure the lid and shake vigorously until the ingredients are well emulsified. Refrigerate until ready to use.
Assemble Salad: In a large bowl, mix the roasted butternut squash, cooked farro, mixed greens, pumpkin seeds, dried cranberries, and sliced apples. Toss gently to combine all ingredients evenly.
Dress and Serve: Drizzle the honey balsamic vinaigrette over the salad and toss again just before serving to coat all components with the dressing. Serve immediately for the best freshness.

Notes

Use maple syrup as a vegan alternative to honey in the dressing.
Farro can be substituted with quinoa or barley if preferred.
For a nut-free version, ensure pumpkin seeds are safe or omit if allergies exist.
Roast the butternut squash in advance to save time during assembly.
Adjust seasoning and sweetness in the dressing to taste.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting, Tossing
Cuisine: American