Get ready to fall in love with fall all over again with this vibrant Fall Harvest Salad! Packed with all the seasonal goodness you crave — think roasted butternut squash, tart cranberries, crisp apples, and crunchy pumpkin seeds — this salad is an autumnal feast for the senses.

And the best part? It’s as easy as pie to throw together! Just toss all those colorful ingredients in a bowl, drizzle with dressing, and voilà — lunch or dinner is served!

Fall Salad with butternut squash and apples

The Best Fall Salad

We’re so excited to share this recipe with you because it’s everything we love about the autumn season packed into one colorful bowl. Seriously, it’s like a celebration of fresh produce, vibrant flavors, and cozy vibes!

What makes this salad even more fantastic is how budget-friendly and versatile it is. With simple ingredients that won’t break the bank, you can easily whip it up whenever the fall craving strikes.

And let’s talk about convenience—it’s a breeze to make! Just toss everything together, and you’re ready to rock and roll.

But here’s the real kicker: this salad isn’t just easy and delicious, it’s also a total crowd-pleaser. Whether you’re packing it for lunches throughout the week or serving it as a stunning side dish at your next holiday gathering, it’s guaranteed to steal the show.


    • 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 

Don’t be afraid to let your imagination run wild and customize this fall harvest salad with your favorite add-ins or ingredient alternatives! The possibilities are endless, but here are a few of our favorite ideas to get you started:

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

While we’re all about convenience, we have to admit that tossing the entire salad together in advance might lead to a sad, wilted situation. But fear not! We’ve got a workaround that will keep your salad fresh and crisp until you’re ready to dig in.

Here’s the scoop: Instead of mixing everything together ahead of time, we recommend prepping the different components separately. That way, when hunger strikes, all you have to do is assemble and enjoy!

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

If you’re ready to shake up your lunch routine and dive into some seriously delicious salads, you’ve come to the right place! We’ve rounded up some of our favorite recipes that are guaranteed to tantalize your taste buds and leave you feeling satisfied and refreshed.

  • 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

5 from 1 vote
Author: Food Dolls
Servings: 6
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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.


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 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


  • 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.
    3 cups butternut squash, 3 Tablespoons extra virgin olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
  • In a mason bar, add all of the ingredients for the dressing. Cover, and shake to combine. Refrigerate until ready to assemble the salad.
    1/4 cup extra virgin olive, 1 Tablespoon white balsamic vinegar, 1 Tablespoon honey, juice of half a lemon, 1 grated garlic clove, 2 teaspoons dijon mustard, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
  • In a large bowl, add all of the ingredients for the salad, and toss to combine. Drizzle the dressing on top, and serve immediately.
    1 cup cooked and cooled farro, 6 ounces mixed greens, 3 ounces baby arugula, 1/2 cup pumpkin seeds, 1/2 cup dried cranberries, 2 honey crisp apples, 1/2 cup microgreens, option to add chicken or a plant-based protein


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. 


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating

1 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. ¨̮