Fall Harvest Salad with Honey Balsamic Vinaigrette Recipe
Introduction
This Fall Harvest Salad with Honey Balsamic Vinaigrette is a vibrant mix of roasted butternut squash, fresh apples, farro, and greens, all tossed in a sweet and tangy dressing. It’s perfect for showcasing seasonal flavors and makes a satisfying, nutritious meal or side dish.
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 honey crisp apples (cored and sliced thin, or your favorite apple)
- 1/4 cup extra virgin olive oil (for dressing)
- 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
Instructions
- Step 1: Preheat your oven to 375°F. On a sheet pan, toss the butternut squash cubes with 3 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer and roast for 30–35 minutes until fork tender. Set aside to cool.
- Step 2: Prepare the dressing by combining 1/4 cup olive oil, white balsamic vinegar, honey (or maple syrup), lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper in a jar or mason jar. Seal tightly and shake vigorously until well emulsified. Refrigerate until ready to use.
- Step 3: In a large bowl, combine the cooled roasted butternut squash, cooked farro, mixed greens, pumpkin seeds, dried cranberries, and sliced apples. Toss gently to mix all the ingredients.
- Step 4: Drizzle the honey balsamic vinaigrette over the salad just before serving and toss lightly to coat. Serve immediately for the freshest flavor.
Tips & Variations
- Swap farro with quinoa or barley for a different texture and flavor.
- Add crumbled goat cheese or feta for a creamy contrast.
- Toast the pumpkin seeds lightly for extra crunch and nuttiness.
- Use maple syrup instead of honey for a vegan-friendly dressing.
- Prepare the dressing a day ahead to allow the flavors to meld.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the greens crisp. Reheat the roasted butternut squash if desired, but serve the salad cool or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of squash?
Yes, butternut squash is preferred for its sweetness and texture, but delicata or kabocha squash can also work well roasted in this salad.
Is farro necessary in this recipe?
Farro adds a hearty, chewy texture and nutty flavor, but you can substitute it with other whole grains like quinoa, barley, or bulgur depending on availability and preference.
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Fall Harvest Salad with Honey Balsamic Vinaigrette Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Fall Harvest Salad with Honey Balsamic Vinaigrette is a vibrant, seasonal dish featuring roasted butternut squash, cooked farro, mixed greens, pumpkin seeds, dried cranberries, and crisp honey crisp apples. Tossed in a sweet and tangy honey balsamic dressing, this salad offers a perfect balance of flavors and textures ideal for autumn meals.
Ingredients
Roasted Butternut Squash
- 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)
Salad Ingredients
- 1 cup cooked and cooled farro
- 6 ounces mixed greens (a mix of baby spinach, arugula, spring mix, baby kale)
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 2 honey crisp apples (cored and sliced thin)
Honey Balsamic Vinaigrette
- 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
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 375°F. On a sheet pan, toss the peeled and cubed butternut squash with 3 tablespoons of extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread the cubes in a single layer and bake for 30-35 minutes or until the squash is fork tender. Remove and set aside to cool.
- Prepare the Dressing: In a mason jar or small container with a lid, add the extra virgin olive oil, white balsamic vinegar, honey, lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper. Secure the lid tightly and shake vigorously until the ingredients are fully emulsified. Refrigerate the dressing until ready to use.
- Assemble the Salad: In a large mixing bowl, combine the cooked and cooled farro, mixed greens, pumpkin seeds, dried cranberries, sliced honey crisp apples, and the roasted butternut squash. Toss gently to combine all ingredients evenly.
- Add Dressing and Serve: Drizzle the honey balsamic vinaigrette over the salad. Toss lightly once more to coat, then serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- Farro can be substituted with quinoa or brown rice if desired.
- Use maple syrup instead of honey for a vegan dressing option.
- Make sure the butternut squash is cooled before adding to the salad to prevent wilting the greens.
- For added crunch, lightly toast the pumpkin seeds before adding them to the salad.
- This salad is best eaten fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: fall harvest salad, roasted butternut squash salad, honey balsamic vinaigrette, autumn salad, healthy salad, farro salad, seasonal salad
