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.
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 Base
- 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)
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: 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
Nutrition
- Serving Size: 1 salad serving (approximately 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: fall salad, butternut squash salad, honey balsamic vinaigrette, autumn salad, healthy salad, farro salad, roasted squash salad
