Fall Harvest Salad

A successful salad is more than just a mix of greens; it’s a carefully curated combination of ingredients that bring flavor, texture, and nutritional value to the table. Let’s delve into the key components of our Fall Harvest Salad and discover why each ingredient is essential.

Celebrate the flavors of fall with this vibrant Fall Harvest Salad! Packed with nutrient-rich mixed greens, roasted butternut squash, and chewy farro, it's a delightful blend of textures and tastes. Tossed with sweet pomegranate seeds, crisp apples, crumbled feta, and candied pecans, this salad shines with a balsamic vinaigrette drizzle. Perfect for a cozy dinner or holiday gathering, it's as delicious as it is beautiful. Enjoy the season on your plate!

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Ingredients

4 cups mixed greens (arugula, baby spinach, and kale)

1 cup roasted butternut squash, diced

1 cup farro, cooked and cooled

1/2 cup pomegranate seeds

1/2 cup sliced apples (such as Honeycrisp or Granny Smith)

1/4 cup crumbled feta cheese

1/4 cup candied pecans

1/4 cup dried cranberries

2 tablespoons balsamic vinaigrette

Salt and pepper to taste

Instructions

Begin by roasting the butternut squash. Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper, then spread it out on a baking sheet in a single layer. Roast for about 25-30 minutes, until tender and caramelized, flipping halfway through. Allow it to cool.

While the squash is roasting, cook the farro according to package instructions. Rinse and drain once cooked, then let cool.

In a large salad bowl, combine the mixed greens, roasted butternut squash, cooked farro, pomegranate seeds, sliced apples, feta cheese, candied pecans, and dried cranberries.

Drizzle the balsamic vinaigrette over the salad and gently toss to combine. Season with additional salt and pepper if desired.

Serve immediately, or refrigerate for up to 30 minutes to let the flavors meld before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6