Name: Fall Harvest Salad with Honey Balsamic Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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, or baby kale); 1/2 cup pumpkin seeds; 1/2 cup dried cranberries; 2 honey crisp apples, cored and thinly sliced; 1/4 cup extra virgin olive oil (for vinaigrette); 1 tablespoon white balsamic vinegar; 1 tablespoon honey or maple syrup; Juice of half a lemon; 1 garlic clove, grated; 2 teaspoons Dijon mustard; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper

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This Fall Harvest Salad is a colorful and nourishing dish that brings together the best flavors of autumn. I roast tender cubes of butternut squash, then mix them with hearty farro, crisp honeycrisp apples, sweet dried cranberries, and crunchy pumpkin seeds. Tossed with a tangy-sweet honey balsamic vinaigrette, this salad is perfect for cozy dinners, potlucks, or holiday gatherings.

Why You’ll Love This Recipe

I love how this salad balances textures and flavors—the warm, caramelized squash plays off the crisp apples, while the nutty farro adds heartiness and the vinaigrette ties everything together with its bright, tangy sweetness. It’s a showstopper side or a light main dish that’s as beautiful as it is delicious.

Fall Harvest Salad with Honey Balsamic Vinaigrette

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the salad:

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, or baby kale)
1/2 cup pumpkin seeds
1/2 cup dried cranberries
2 honey crisp apples, cored and thinly sliced

for the 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 garlic clove, grated
2 teaspoons Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Directions

I preheat the oven to 375°F (190°C). I spread the butternut squash on a sheet pan, drizzle with olive oil, season with salt and pepper, and toss everything to coat. I roast it for 30–35 minutes until fork-tender, then let it cool.
I prepare the vinaigrette by adding all the ingredients to a mason jar. I secure the lid and shake it until everything is fully combined. I refrigerate it until I’m ready to use it.
In a large bowl, I combine the mixed greens, cooled roasted squash, cooked farro, pumpkin seeds, cranberries, and apple slices.
I drizzle the vinaigrette over the salad, toss gently, and serve right away.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 345 kcal per serving

Variations

I swap farro for quinoa or wild rice for a gluten-free option.
I like using goat cheese or feta for a creamy, tangy twist.
For a savory-sweet contrast, I add roasted chickpeas or grilled chicken.
Sometimes I use pear slices instead of apples for a softer, juicy texture.
I sprinkle pomegranate seeds on top when I want a festive pop of color.

Storage/reheating

I store leftover salad (without dressing) in an airtight container in the refrigerator for up to 3 days. The vinaigrette stays fresh in the fridge for up to a week. I recommend storing them separately and combining just before serving to keep the greens crisp. I don’t reheat this salad, as it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the components ahead. I roast the squash, cook the farro, and mix the dressing a day in advance. I assemble everything just before serving.

What kind of apples work best?

I prefer honeycrisp apples for their crisp texture and balanced sweetness, but any firm, sweet-tart apple like Fuji or Pink Lady works well.

Is this salad gluten-free?

Not with farro, but I make it gluten-free by using quinoa, wild rice, or a gluten-free grain blend instead.

Can I use a different dressing?

Absolutely. I sometimes swap in apple cider vinaigrette or a tahini-based dressing for a change.

What protein can I add to make it a full meal?

Grilled chicken, roasted turkey, or even chickpeas or lentils make great additions if I want to serve this as a main course.

Conclusion

This Fall Harvest Salad with Honey Balsamic Vinaigrette is one of my go-to dishes for the season. It’s fresh, wholesome, and bursting with autumn flavors. Whether I serve it at a gathering or enjoy it for lunch, it always brings warmth and satisfaction to the table.