Description

This Fall Harvest Salad combines roasted butternut squash, cooked farro, mixed greens, pumpkin seeds, dried cranberries, and sweet honey crisp apples, all tossed with a vibrant honey balsamic vinaigrette. Perfect for a seasonal lunch or a light dinner, this salad features warm, earthy flavors balanced by a tangy and slightly sweet dressing.

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 (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. Toss the peeled and chopped butternut squash with olive oil, salt, and pepper on a sheet pan, arranging in a single layer. Roast for 30-35 minutes or until the squash is fork tender. Once done, set aside to cool slightly.
Prepare Dressing: In a mason jar or a small container with a lid, combine the extra virgin olive oil, white balsamic vinegar, honey (or maple syrup), lemon juice, grated garlic, dijon mustard, sea salt, and black pepper. Cover the jar tightly and shake vigorously until all ingredients are well combined. Refrigerate until ready to use.
Assemble Salad: In a large bowl, combine the cooked farro, mixed greens, roasted butternut squash, pumpkin seeds, dried cranberries, and thinly sliced apples. Toss gently to mix all ingredients evenly.
Dress and Serve: Drizzle the honey balsamic vinaigrette over the salad just before serving and toss lightly once more to coat. Serve immediately for the best texture and flavor experience.

Notes

Farro can be substituted with quinoa or brown rice for a different texture or gluten-free option (quinoa or rice).
Use maple syrup instead of honey to make the dressing vegan-friendly.
For extra crunch, toast the pumpkin seeds in a dry pan for 3-4 minutes before adding to the salad.
Any sweet-tart apple variety can substitute the honey crisp apples, such as Fuji or Gala.
Make sure the farro is fully cooled before mixing in the salad to prevent wilting the greens.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: fall salad, roasted butternut squash, honey balsamic vinaigrette, fall harvest, farro salad, pumpkin seeds, apple salad, healthy salad