This Fall Harvest Salad with Honey Balsamic Vinaigrette is bursting with cozy autumn flavors, vibrant colors, and plenty of texture in every forkful. It’s hearty enough to enjoy as a main dish but also makes a beautiful side for any fall gathering.
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What is Fall Harvest Salad?
Fall harvest salad is a seasonal recipe that combines earthy roasted vegetables, crisp fruit, chewy grains, and crunchy seeds all in one bowl. It’s layered with flavors that feel both nourishing and comforting, from the sweetness of butternut squash to the tang of dried cranberries. Tossed with a simple vinaigrette, it’s a salad that truly celebrates the flavors of the season.
One of the best parts about fall harvest salad is its flexibility. You can easily swap ingredients to fit your mood, what’s in your pantry, or even what’s freshest at the farmers market. Whether served at a holiday table, as part of meal prep, or as a quick weeknight dinner, it’s a dish that feels special without requiring much effort.
(If you like this fall harvest salad, be sure to try our fall pasta salad, too!
Ingredients You Need
- Butternut Squash – Roasted until golden and caramelized, it adds a natural sweetness that balances the tangy vinaigrette. For a shortcut, you can buy it pre-chopped in the produce section.
- Farro – This ancient grain is nutty, hearty, and slightly chewy, which makes it a satisfying base for the salad. It’s packed with fiber and protein, giving the dish staying power.
- Apples – Crisp apples bring a juicy crunch and just the right amount of sweetness. Choose Honeycrisp or Pink Lady for balance, or go with Granny Smith if you like a tart edge.
- Dried Cranberries – These add chewy texture, bursts of sweetness, and a beautiful pop of red. If you want a twist, dried cherries are another great option.
- Pumpkin Seeds – Also known as pepitas, these give the salad a toasty crunch and a boost of healthy fats. You can also swap in pecans, walnuts, or almonds if you’d like extra nuttiness.
- Greens – A mix of arugula and leafy greens makes the salad fresh and vibrant. You can use whatever greens you have on hand, from baby spinach to kale.
- Honey Balsamic Vinaigrette – A quick homemade vinaigrette with olive oil, white balsamic, honey, lemon juice, Dijon, salt, and pepper ties everything together. Make a bigger batch to keep in the fridge—it’s so versatile!
How to Make Fall Harvest Salad
- Roast the squash. Toss butternut squash with olive oil, salt, and pepper, then roast until soft on the inside and caramelized on the edges.
- Make the vinaigrette. Whisk together olive oil, balsamic vinegar, honey, lemon juice, Dijon, salt, and pepper, and chill it until ready to use.
- Cook the farro. Follow package instructions until the grains are tender and chewy, then drain any excess liquid.
- Assemble the salad. Combine farro, roasted squash, apples, cranberries, pumpkin seeds, and greens in a large bowl.
- Dress and serve. Pour the vinaigrette over the salad, toss until everything is evenly coated, and enjoy right away.
Variations
- Grains – Quinoa, couscous, or even wild rice can be used in place of farro if you want a different texture or something gluten-free.
- Squash – Acorn squash or delicata squash can be used instead of butternut for a slightly different flavor and look.
- Fruit – Pears, pomegranates, or grapes add a fun seasonal twist and extra sweetness.
- Crunchiness – If pumpkin seeds aren’t your favorite, roasted pecans, almonds, or walnuts work beautifully!
- Greens – Kale, spinach, or even shredded Brussels sprouts are hearty enough to hold up to the dressing.
- Cheese – Crumbled goat cheese, feta, or shaved Parmesan brings a creamy, tangy element that balances the sweetness.
- Protein – Grilled chicken, roasted turkey, or even crispy chickpeas turn this salad into a hearty main dish.
Can I Store Leftovers?
Once dressed, the greens may wilt, so the salad is best enjoyed fresh if you’ve assembled it. If you plan to make it ahead, keep the dressing separate until serving.
Refrigerate any leftovers in an airtight container for up to 2 days.
Freezing is not recommended for this recipe since fresh greens and roasted squash do not hold up well once thawed.
Common Questions about Fall Harvest Salad with Honey Balsamic Vinaigrette
It can be! Just swap the farro for a gluten-free grain like quinoa or rice.
Yes, it’s just as tasty warm as it is chilled. Try tossing the roasted squash and farro with the dressing before they cool.
The base is naturally vegan, but be sure to skip any cheese additions and double-check your dressing ingredients.
Absolutely! It’s colorful, hearty, and perfect for a Thanksgiving or Friendsgiving table.
More Salad Recipes
On the search for salads that are sure to satisfy? Try some of our other delicious veggie-based dishes!
Fall Harvest Salad with Honey Balsamic Vinaigrette
Ingredients
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
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 2 honey crisp apples cored and sliced thin (or your favorite apple)
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.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, 1/2 cup pumpkin seeds, 1/2 cup dried cranberries, 2 honey crisp apples
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
very healthy food. like most of it and would welcome more recipe like this thanks for sharing
We’re happy to hear it Thank you. 😊
Xo,
Alia & Radwa
With smoked salmon it’s absolutely delicious!
This salad hit the spot. All the textures and flavors were SO GOOD! The dressing was yummy. I licked my plate clean. ¨̮