Description

A vibrant and nutritious salad featuring roasted butternut squash, cooked farro, mixed greens, pumpkin seeds, dried cranberries, and fresh honeycrisp apples, all brought together with a sweet and tangy honey balsamic vinaigrette. Perfect as a wholesome lunch or a delicious side dish.

Ingredients

Scale

Roasted Butternut Squash

3 cups butternut squash, peeled and chopped into 1/2 inch cubes
3 tablespoons extra virgin olive oil
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)

Salad Base

1 cup cooked and cooled farro
6 ounces mixed greens (baby spinach, arugula, spring mix, baby kale blend)
1/2 cup pumpkin seeds
1/2 cup dried cranberries
2 honey crisp apples, cored and thinly sliced

Honey Balsamic Vinaigrette

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, combine the cubed butternut squash with 3 tablespoons of olive oil, salt, and black pepper. Toss everything well to coat the squash evenly. Spread the squash in a single layer to ensure even roasting. Bake for 30-35 minutes until the squash is fork tender. Once done, set it aside to cool.
Prepare the Dressing: In a mason jar or similar container, combine the extra virgin olive oil, white balsamic vinegar, honey (or maple syrup), lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper. Cover the jar and shake vigorously until all ingredients are well emulsified. Refrigerate the dressing until ready to use.
Assemble the Salad: In a large bowl, add the roasted butternut squash, cooked and cooled farro, mixed greens, pumpkin seeds, dried cranberries, and thinly sliced honeycrisp apples. Toss gently to combine all the ingredients evenly.
Dress and Serve: Drizzle the prepared honey balsamic vinaigrette over the salad mixture. Toss lightly once more to coat. Serve the salad immediately for the best texture and freshness.

Notes

You can substitute farro with quinoa or barley for different textures.
If you prefer, use maple syrup instead of honey for a vegan option.
Make sure the butternut squash is fully cooled before adding to the salad to avoid wilting the greens.
Store any leftover dressing separately in the refrigerator for up to 5 days.
For added protein, consider topping with grilled chicken or chickpeas.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: butternut squash salad, honey balsamic vinaigrette, roasted squash salad, farro salad, autumn salad, mixed greens salad, healthy salad