Dinner

Fall Harvest Salad with Honey Balsamic Vinaigrette Recipe

ByElla Hart October 13, 2025October 13, 2025

Introduction

This Fall Harvest Salad with Honey Balsamic Vinaigrette is a vibrant celebration of autumn flavors. Roasted butternut squash, crisp apples, and nutty farro come together with mixed greens for a refreshing yet hearty salad. The sweet and tangy dressing ties all the ingredients into a perfect seasonal dish.

A wooden bowl filled with a fresh salad sits on a white marbled surface, accompanied by wooden salad servers. The salad has four main parts: a base layer of green lettuce leaves with a ruffled texture, slices of light red apple with white flesh placed in two groups on opposite sides, small cubes of bright orange fruit or vegetable scattered around, and seasoned grilled chicken strips with a light brown color clustered near the bottom. Dark purple dried fruit or berry pieces are sprinkled lightly, adding contrast within the leafy greens. photo taken with an iphone --ar 4:5 --v 7

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 (190°C). On a sheet pan, combine the butternut squash, 3 tablespoons of olive oil, salt, and pepper. Toss well to coat and spread the squash in a single layer. Roast for 30–35 minutes until the squash is fork tender. Remove from the oven and set aside to cool slightly.
Step 2: While the squash roasts, prepare the vinaigrette. In a mason jar or small bowl, combine 1/4 cup olive oil, white balsamic vinegar, honey (or maple syrup), lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper. Cover and shake or whisk until emulsified. Refrigerate until ready to use.
Step 3: In a large bowl, combine the cooked farro, mixed greens, roasted butternut squash, pumpkin seeds, dried cranberries, and sliced apples. Toss gently to mix the ingredients together.
Step 4: Drizzle the prepared honey balsamic vinaigrette over the salad. Toss lightly again just before serving to evenly coat the salad.

Tips & Variations

Substitute farro with quinoa or cooked barley for a gluten-free alternative.
For extra crunch, toast the pumpkin seeds lightly before adding.
Add crumbled goat cheese or feta for a creamy contrast.
Use maple syrup instead of honey for a vegan option.
Swap honey crisp apples with tart Granny Smith apples for more acidity.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing refrigerated separately and toss salad just before serving to maintain freshness and crispness. Reheat the farro and roasted squash gently if desired, but the salad is best served cold or at room temperature.

How to Serve

A wooden bowl filled with a fresh salad placed on a white marbled surface. The salad has a base layer of green leafy lettuce surrounding the edges, giving a ruffled texture. Inside the circle of lettuce, there are thin slices of red-skinned apple arranged in small fan shapes placed at three points around the bowl. Mixed green leaves with a variety of textures form the middle layer, interspersed with small chunks of bright yellow mango and dark little dried berries. At the center bottom of the bowl, there are strips of cooked light brown chicken with a slight crisp on the edges. There are also a few round pink slices peeking through the greens. Two wooden salad servers rest above the bowl on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can roast the butternut squash and cook the farro a day ahead. Keep all ingredients and dressing stored separately and assemble right before serving to maintain the salad’s freshness.

Can I use other types of squash in this recipe?

Absolutely. Butternut squash is preferred for its sweetness and texture, but you can use acorn or kabocha squash as alternatives. Just roast until tender before adding to the salad.