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Fall Harvest Salad with Honey Balsamic Vinaigrette

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Colorful, delicious, and great for feeding a crowd, this Fall Harvest Salad is full of all your favorite autumn flavors like butternut squash, cranberries, apples, and pumpkin seeds. Quick and easy to toss together, it’s always delicious and guaranteed to please. Serve it on its own or with a side of crusty bread for a meal you’ll love! 

Fall Salad with butternut squash and apples

The Best Fall Salad

We are so excited to share this incredible fall harvest salad with you today! Seriously, full of fresh produce, it’s the perfect way to welcome in the new season. Not only is it budget-friendly and versatile, but it’s so easy to make, too! The best all-around fall salad, you can easily prepare it ahead of time for packed lunches to take to work all week. Or, toss it all together for a holiday side dish that will have your guests begging for the recipe. Whether you choose to dress it up, dress it down, or keep it as is, we can pretty much guarantee that it’s going to become your new favorite go-to salad! 

Ingredients

    • Butternut Squash – Peeled, cubed, and roasted in the oven it’s so incredibly sweet. Or, if you want to save time, you can easily find it already peeled and chopped in the refrigerated section of most grocery stores. 
    • Farro – Considered to be an ancient grain, farro is high-protein and full of fiber. It has a similar appearance to that of barley and adds a slightly chewy texture to this fall salad recipe. 
    • Apples – To create the perfect balance of textures, use a crisp apple like Honeycrisp, Sweet Tango, or Pink Lady. Clearly, we’re partial to the sweeter varieties, but if you prefer a tart taste Granny Smith works great, too! 
    • Dried Cranberries – These add some extra sweetness and a pretty pop of color. If you’d rather, use dried cherries instead. 
    • Pumpkin Seeds – A great source of fiber and healthy fats, pumpkin seeds add a nice crunch and hearty taste. If you’re not nut-free try out using toasted walnuts, pecans, and almonds, too! 
    • Greens – For lots of color and varied nutrients we use a combination of mixed greens and arugula, but any greens you have on hand will do.
    • Honey Balsamic Vinaigrette – Of course, you could use a store-bought dressing, but this homemade option is so simple it’s a no-brainer! Just combine extra virgin olive oil, white balsamic vinegar, honey, freshly squeezed lemon juice, Dijon mustard, salt, and pepper. If you’re like us, you’ll probably want to go ahead and double or triple the recipe to keep on hand. 

Fall harvest salad with apples, butternut squash, and dried cranberries in a wooden bowl with serving spoons on the side

How to Make the Best Fall Harvest Salad

This fall salad looks super complex, but it’s actually really easy to make! Just follow the directions below. 

  1. Roast the squash with salt, pepper, and olive oil until it’s fork-tender. 
  2. Combine the ingredients for the dressing, and chill it in the refrigerator. 
  3. Cook the farro according to the package instructions. 
  4. Toss all of the ingredients together, and add the dressing on top. 
  5. Serve, and enjoy! 

Make It Your Own 

Feel free to get creative with as many add-ins or ingredient alternatives as you want! Some of our favorite options include: 

Use a Different Grain. If you aren’t a fan of farro, use brown rice, quinoa, or barley instead. 

Add More Fruit. Pretty much any fruit you have on hand can be added to this harvest salad. Try including pears, pomegranates, oranges, or figs in addition to or instead of apples. 

Include Your Favorite Protein. For a super filling meal, give your salad a boost with shredded chicken or shrimp. Or, to keep it plant-based opt for chickpeas, tofu, or black beans instead! 

Don’t Forget the Cheese! A sprinkle of feta, goat cheese, or gorgonzola adds a nice creamy texture. 

Swap Out the Squash. The original recipe calls for butternut squash, but we love to use cooked sweet potato, too. 

Make Ahead Options

We do not recommend combining the entire salad in advance as it is likely to become wilted and soggy. However, you can prepare the different components ahead of time for easy assembly when you’re ready to eat. 

Vinaigrette: When stored in the fridge in an airtight container the dressing can be made up to 5 days in advance. In fact, we think it tastes even better after a day or so! 

Toppings: If needed, you can easily roast the squash and cook the farro 2-3 days in advance. Just store them in an airtight container in the fridge, and all you’ll have to do is toss your salad together for a meal that’s ready in minutes. 

overhead image of a fall harvest salad with honey balsamic vinaigrette

More Salad Recipes You’ll Love

There’s nothing more refreshing than a big salad for lunch, if you’re looking for something new go ahead and try some of these amazing recipes! 

  • A powerhouse plant-based recipe, this Mediterranean Quinoa Salad is loaded with plant-based protein, a myriad of veggies, and a refreshing dressing for a healthy salad you’ll be making on repeat. 
  • Our go-to appetizer, this Green Goddess Salad is an easy take on a viral recipe. 
  • Healthy, creamy, and full of flavor, this Southwest Salad is guaranteed to knock your socks off. 
  • A magical blend of sweet flavors and crunchy textures, this Cucumber Thai Salad is great for appetizers, side dishes, and main courses! 
overhead image of a fall harvest salad in a wooden bowl

Fall Harvest Salad with Honey Balsamic Vinaigrette

Food Dolls
Whip up this Fall Harvest Salad in minutes for an out-of-this-world recipe that's bursting with produce and pacekd full of tastes and textures guaranteed to satisfy all your tastebuds.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, dinner, lunch
Cuisine American
Servings 6
Calories 345 kcal

Ingredients
  

For the Fall Harvest Salad:

  • 3 cups butternut squash (peeled and chopped into 1/2 inch cubes)
  • 1 cup cooked and cooled farro
  • 3 Tablespoons extra virgin olive oil
  • 1 teaspoon salt (more or less to taste)
  • 1/2 teaspoon black pepper (more or less to taste)
  • 6 ounces mixed greens (you can use a mix of baby spinach, arugula, spring mix, baby kale)
  • 3 ounces baby arugula
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 2 honey crisp apples (cored and sliced thin (or your favorite apple))
  • 1/2 cup microgreens
  • option to add chicken or a plant-based protein

For the Maple Vinaigrette Dressing:

  • 1/4 cup extra virgin olive
  • 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 oven to 375° F. On a sheet pan, add the butternut squash, olive oil, salt, and pepper. Toss to combine, and arrange in a single layer. Bake for 30-35 minutes or until fork tender. Set aside.
  • In a mason bar, add all of the ingredients for the dressing. Cover, and shake to combine. Refrigerate until ready to assemble the salad.
  • In a large bowl, add all of the ingredients for the salad, and toss to combine. Drizzle the dressing on top, and serve immediately.

Notes

Storage: The dressing can be kept in an airtight container in the fridge for up to 5 days. Prepare the squash and farro up to 2-3 days in advance, and store in an airtight container in the fridge. 

Nutrition

Calories: 345kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Sodium: 618mg | Potassium: 713mg | Fiber: 9g | Sugar: 12g | Vitamin A: 8143IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 3mg
Keyword dairy free salad, easy salad, fall harvest salad, fall salad, healthy salad recipe, how to make a roasted butternut squash, plant based salad, roasted butternut squash, vegan salad recipe
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One Comment

  1. 5 stars
    This salad hit the spot. All the textures and flavors were SO GOOD! The dressing was yummy. I licked my plate clean. ¨̮