Lighter Autumn Harvest Salad
Equipment
- Large sheet pan
- Large mixing bowl
- Medium saucepan
- Small jar or bowl for dressing
- Sharp chef's knife
- Cutting board
Ingredients
For the Salad
- 1 small butternut squash about 3 cups peeled and cut into 3/4-inch cubes
- 2 tbsp extra-virgin olive oil divided
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 1/4 tsp smoked paprika
- 1 cup dry farro
- 2 cups vegetable broth or water
- 1 large bunch lacinato (Tuscan) kale stems removed, leaves torn or sliced into ribbons — about 6 cups packed
- 1 tsp extra-virgin olive oil for massaging the kale
- 1 pinch kosher salt for massaging the kale
- 1 large Honeycrisp apple thinly sliced or chopped
- 1/2 cup pomegranate arils
- 1/4 cup pepitas (pumpkin seeds) toasted, optional
- 1/4 cup crumbled goat cheese optional, omit for vegan
Maple-Dijon Vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- 1 small clove garlic finely grated or minced
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Instructions
Roast the Butternut Squash
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Toss the butternut squash cubes with 1 1/2 tablespoons of olive oil, 1/2 teaspoon kosher salt, black pepper, and smoked paprika until evenly coated.
- Spread the squash in a single layer on the prepared sheet pan, making sure the cubes are not crowded. Roast for 25–30 minutes, flipping once halfway through, until golden and caramelised at the edges. Set aside to cool slightly.
Cook the Farro
- While the squash roasts, combine the dry farro and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25–30 minutes, until the farro is tender but still pleasantly chewy.
- Drain any excess liquid if needed. Spread the farro on a plate or sheet pan and let it cool to room temperature, or at least to warm.
Massage the Kale
- Place the torn kale leaves into a large mixing bowl. Drizzle with 1 teaspoon of olive oil and a pinch of kosher salt.
- Using clean hands, massage the kale firmly for 60–90 seconds, working the oil and salt into the leaves, until the kale softens, darkens slightly, and feels silky rather than stiff. This step is essential — do not skip it.
Make the Maple-Dijon Vinaigrette
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, grated garlic, salt, and pepper until fully emulsified. Taste and adjust seasoning — add a touch more maple syrup for sweetness or a splash more vinegar for brightness.
Assemble the Salad
- Add the cooked farro to the massaged kale in the large bowl. Drizzle about half the vinaigrette over the base and toss gently to combine.
- Arrange the roasted butternut squash, sliced apple, and pomegranate arils over the top.
- Drizzle the remaining vinaigrette over the salad. Scatter toasted pepitas and crumbled goat cheese over the top if using.
- Serve immediately, or let it sit for 10–15 minutes to allow the flavours to meld — it only gets better.
Serve
- Divide among bowls or serve family-style from the large bowl. This salad works beautifully as a main or a generous side dish alongside roasted chicken, salmon, or soup.
Notes
Storage: Store dressed leftovers in an airtight container in the refrigerator for up to 2 days. For meal prep, store all components separately for up to 3–4 days and assemble to order. The vinaigrette keeps in a sealed jar for up to 1 week — shake well before using.
Make it vegan: Omit the goat cheese or use a plant-based alternative.
Protein add-ons: Grilled chicken, seared salmon, soft-boiled eggs, or crispy chickpeas all work beautifully.
Farro substitute: Cooked quinoa, wild rice, or freekeh can all be swapped in with great results.
Apple swap: Honeycrisp is our top pick for crunch and sweetness. Pink Lady, Fuji, or Braeburn also work well.
Nutrition
Calories: 390kcalCarbohydrates: 54gProtein: 10gFat: 17gSodium: 420mgFiber: 8gSugar: 14g