Description
This Fall Harvest Salad with Honey Balsamic Vinaigrette combines roasted butternut squash, cooked farro, mixed greens, crunchy pumpkin seeds, dried cranberries, and crisp honey crisp apples in a vibrant, nutritious salad. Tossed in a sweet and tangy maple vinaigrette, this salad makes for a perfect seasonal dish that balances earthy roasted flavors with fresh and fruity notes.
Ingredients
Scale
For the Fall Harvest 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, baby kale)
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 2 honey crisp apples, cored and sliced thin
For the Maple Vinaigrette Dressing:
- 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
- Roast the Butternut Squash: Preheat your oven to 375°F. On a sheet pan, place the butternut squash cubes, drizzle with extra virgin olive oil, sprinkle with salt and black pepper. Toss everything together to coat evenly and spread the squash in a single layer. Bake for 30-35 minutes until the squash is fork-tender and nicely roasted. Once done, remove from oven and set aside to cool.
- Prepare the Maple Vinaigrette Dressing: In a mason jar or any 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. Secure the lid and shake vigorously until all ingredients are emulsified and well combined. Refrigerate the dressing until ready to use to enhance flavors.
- Assemble the Salad: In a large mixing bowl, add the roasted butternut squash, cooked and cooled farro, mixed greens, pumpkin seeds, dried cranberries, and thinly sliced honey crisp apples. Toss gently to combine all the ingredients evenly. Drizzle the maple vinaigrette over the salad and toss again briefly to coat. Serve immediately to enjoy the fresh textures and flavors.
Notes
- Storage: The maple vinaigrette dressing can be stored in an airtight container in the refrigerator for up to 5 days.
- You can prepare the roasted butternut squash and cook the farro 2-3 days in advance. Store them separately in airtight containers in the refrigerator.
- For best texture and flavor, toss the dressing just before serving.
- Feel free to substitute farro with other whole grains like quinoa or barley if preferred.
