Name: Fall Harvest Salad with Honey Balsamic Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: For the Salad:; 3 cups butternut squash, peeled and chopped into ½-inch cubes; 3 tablespoons extra virgin olive oil; 1 teaspoon salt, or to taste; ½ teaspoon black pepper, or to taste; 1 cup cooked and cooled farro; 6 ounces mixed greens (baby spinach, arugula, spring mix, or baby kale); ½ cup pumpkin seeds; ½ cup dried cranberries; 2 Honeycrisp apples, cored and thinly sliced; For the Maple Vinaigrette Dressing:; ¼ cup extra virgin olive oil; 1 tablespoon white balsamic vinegar; 1 tablespoon honey or maple syrup; Juice of ½ lemon; 1 grated garlic clove; 2 teaspoons Dijon mustard; ½ teaspoon sea salt; ½ teaspoon black pepper

Jump to Recipe·Leave a Review

Fall Harvest Salad with Honey Balsamic Vinaigrette is a vibrant and nourishing seasonal dish filled with roasted butternut squash, crisp apples, hearty farro, and sweet cranberries. Tossed with pumpkin seeds and tender greens, and dressed in a tangy-sweet vinaigrette, this salad celebrates all the best flavors and textures of autumn in one satisfying bite.

Why You’ll Love This Recipe

This salad is everything you want in a fall meal—warm roasted vegetables, chewy grains, crisp fruit, and crunchy seeds, all tied together with a flavorful vinaigrette. It’s hearty enough to serve as a main dish but also works beautifully as a side for holiday gatherings or weeknight dinners. Plus, it’s easy to prep ahead and customizable to your favorite fall ingredients.

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 Fall Harvest Salad:

3 cups butternut squash, peeled and chopped into ½-inch cubes
3 tablespoons extra virgin olive oil
1 teaspoon salt (more or less to taste)

½ teaspoon black pepper (more or less to taste)
1 cup cooked and cooled farro
6 ounces mixed greens (spinach, arugula, spring mix, or baby kale)

½ cup pumpkin seeds
½ cup dried cranberries
2 honeycrisp apples, cored and thinly sliced

For the Honey Balsamic Vinaigrette:

¼ 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
½ teaspoon sea salt
½ teaspoon black pepper

Directions

Roast the Butternut Squash:
Preheat oven to 375°F. On a sheet pan, toss the chopped butternut squash with olive oil, salt, and pepper. Arrange in a single layer and roast for 30–35 minutes, or until fork-tender. Set aside to cool slightly.
Prepare the Vinaigrette:
In a mason jar or small bowl, combine the olive oil, white balsamic vinegar, honey (or maple syrup), lemon juice, grated garlic, Dijon mustard, salt, and pepper. Shake or whisk until fully emulsified. Refrigerate until ready to use.
Assemble the Salad:
In a large bowl, combine the cooked farro, mixed greens, pumpkin seeds, dried cranberries, apple slices, and roasted butternut squash. Toss gently to mix.

Dress and Serve:
Drizzle the vinaigrette over the salad just before serving and toss lightly to coat. Serve immediately.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add Cheese: Crumbled goat cheese or feta adds a creamy, tangy element.
Protein Boost: Top with grilled chicken, roasted turkey, or chickpeas for a more filling main dish.
Grain Swap: Substitute farro with quinoa, barley, or wild rice if desired.

Nutty Twist: Swap pumpkin seeds for chopped pecans or walnuts.
Spice It Up: Add a pinch of cinnamon or cayenne to the butternut squash before roasting.
Vegan Version: Use maple syrup instead of honey and confirm Dijon mustard is vegan-friendly.

Storage/Reheating

Store salad components separately for best texture.

Greens & Add-ins: Keep in an airtight container in the fridge for up to 3 days.
Dressing: Store in the refrigerator for up to 1 week; shake well before using.
Roasted Squash & Farro: Store separately in the fridge for 3–4 days.
Avoid dressing the entire salad ahead of time to prevent sogginess.

FAQs

Can I make this salad ahead of time?

Yes, prep all components separately and assemble just before serving.

What can I use instead of butternut squash?

Sweet potatoes or roasted carrots are great substitutes.

Is farro gluten-free?

No, farro contains gluten. Use quinoa for a gluten-free option.

Can I serve this warm?

Yes, use warm farro and roasted squash for a cozy variation.

What apples work best?

Honeycrisp is ideal, but Fuji, Gala, or Pink Lady are also great choices.

Can I use a different vinegar?

Yes, apple cider vinegar or regular balsamic vinegar can be used instead of white balsamic.

How do I keep apples from browning?

Toss apple slices with a bit of lemon juice before adding to the salad.

Can I add meat to this salad?

Absolutely—shredded rotisserie chicken or grilled turkey breast pairs well.

Can I make this dairy-free?

Yes, simply skip any cheese add-ins or use dairy-free cheese alternatives.

Conclusion

Fall Harvest Salad with Honey Balsamic Vinaigrette is a flavorful, colorful dish that captures the essence of the season. With roasted squash, crisp apples, hearty grains, and a bright, tangy dressing, it’s a well-balanced salad that’s perfect for everyday meals or festive occasions. Enjoy it as a main course or a stunning side—you’ll love every bite.