Fall Harvest Salad with Honey Balsamic Vinaigrette

overhead image of a fall harvest salad in a wooden bowl

5 from 1 vote

Fall Harvest Salad with Honey Balsamic Vinaigrette

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 Time10

Cook Time30

Total Time40

Course: Appetizer, dinner, lunch

Cuisine: American

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

Servings:

Author: Food Dolls

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
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.
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

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