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

Scale

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