This harvest salad recipe stars roasted acorn squash, farro, apples, and pomegranate in an orange maple vinaigrette. Add protein for a hearty fall dinner bowl that’s great for meal prep!
If you’re craving cozy flavors but still want to eat fresh and healthy, you must try this new Harvest Salad! The flavor mix here is truly incredible: there’s roasted squash, chewy farro, sweet tart apples, pops of pomegranate seeds, and it’s all covered in my zingy orange maple vinaigrette.
You can serve it as a side salad, or I love making it into an easy dinner idea by topping it with protein! It’s similar to the “flex bowl” chapter in my cookbook: you can top it with either my Baked Boneless Chicken Thighs or Baked Tofu. Many of the components are easy to meal prep, and the flavor is SO cozy and delicious, I could not stop taking bites!
Watch Me Make Harvest Salad Bowls
Why You’ll Love This Recipe
Here are a few reasons I think you’ll love this harvest salad:
- The flavors and textures are so delicious. It makes eating a salad taste incredible!
- It works as a main dish or side. Add chicken or tofu for a dinner salad, or use it as a tasty fall side salad. When I make it for dinner, I call it Harvest Salad Bowls.
- It’s meal prep friendly. Many of the components can be made in advance.
Key Ingredients You’ll Need
- Acorn squash: I love using acorn squash because it’s easy to cut and you don’t have to peel it (in contrast to butternut squash, which takes forever to prep!). If you’d like, you can swap in sweet potatoes or try my roasted delicata squash, which cooks a bit faster.
- Farro: This whole grain is chewy and nutty, and my current favorite grain (the texture is similar to barley). For all the details, here’s my guide on how to cook farro. For gluten-free, you can try quinoa or brown rice.
- Chicken thigh or tofu: These baked boneless chicken thighs are my favorite because they stay juicy and have bold flavor (breast can dry out). The seasoning blend here is so delicious: I stumbled upon the idea of using curry powder and it gives it a warm, savory flavor. For a plant-based version, use my easy baked tofu.
- Apple and pomegranate: I love using a crisp, tart apple like Honeycrisp or Pink Lady (my absolute favorite variety). The pomegranate seeds add pops of sweet tart flavor and a nice confetti look, though you can use dried cranberries if you don’t have them.
Tips For The Orange Maple Vinaigrette
Taking the time to make this homemade orange vinaigrette is absolutely worth it! I use orange zest instead of juice here, which adds zesty citrus flavor without watering everything down. (Here’s how to zest an orange.) One important thing is to make sure to zest gently and not press down too hard: it can get the white part of the pith which makes the zest taste bitter.
Pro Tip: The olive oil firms up in the fridge, so make sure to take the dressing out about 15 minutes before serving it.
If you want some other dressing options, here are a few ideas:
How to Make This Harvest Salad Recipe
There are several components here, but they’re simple to put together or make ahead (or jump to the recipe for quantities):
- Start the farro. Rinse the farro, then simmer it 25 to 30 minutes in water until tender.
- Roast the squash. Slice the squash into half-moons, toss with oil and seasoning, and then roast at 425°F until caramelized.
- At the same time, bake the chicken or tofu. Mix the thighs or tofu with spices and bake on another sheet pan alongside the squash.
- Whisk the dressing. Add all ingredients to a bowl and whisk together.
- Assemble the salad. Add the leafy greens, then top with farro, squash, and optional protein. Add the apple slices, pomegranate, pepitas, and feta crumbles.
Make-Ahead and Meal Prep Tips
This harvest salad is so easy to meal prep: each component stores for a few days. You can cook the farro, squash, and protein (optional) in advance and store them in separate containers for up to 5 days refrigerated. Then assemble the harvest salad right before eating.
For a main dish, this works great with either baked boneless chicken thighs or baked tofu!
Variations and Swaps
I’ve already chatted a bit about swaps, but here are a few more that you can use to mix things up:
- Gluten-free: Swap the farro for seasoned quinoa or brown rice.
- Vegetarian or vegan: Use the baked tofu and omit the feta.
- Different roasted veggie: Delicata squash, roasted butternut squash, or roasted sweet potatoes all work; delicata will take less time.
- Cheese: Goat cheese crumbles or shaved Parmesan work, too!
- Different nuts: Trade the pepitas for toasted pecans or toasted walnuts.
Ways To Serve It
As a side dish
- With salmon: This salad works well alongside baked salmon.
- With roast chicken: Add a rotisserie chicken for an easy weeknight dinner.
- At a potluck: Bring the dressing in a jar and toss when you arrive.
- As a Thanksgiving side dish: This is a perfect Thanksgiving salad! See my Thanksgiving Recipe Guide for more ideas.
As a main dish (Harvest Salad Bowls)
- On its own: With baked chicken thighs or baked tofu and farro, it’s a complete meal for 4.
- With soup: A smaller bowl with butternut squash soup is a cozy fall dinner.
- With bread: Add a slice of focaccia bread.
- For lunches: This is a great make-ahead lunch — cut the apple day of, and add dressing right before serving.
Dietary Notes
This harvest salad is dairy-free as written (with optional feta). For vegetarian, vegan, and plant-based, use baked tofu. For gluten-free, use quinoa or brown rice instead of farro.
Fall Harvest Salad
This harvest salad bowl recipe stars roasted acorn squash, farro, apples, and pomegranate in an orange maple vinaigrette. Add protein for a hearty fall dinner that’s great for meal prep!
Ingredients
For the salad
- 1 acorn squash (or 2 medium sweet potatoes, cut in ¾ in cubes)
- ½ tablespoon olive oil
- ½ tablespoon maple syrup
- ½ tsp kosher salt
- ¼ teaspoon chili powder
- Freshly ground black pepper
- 6 cups baby greens (arugula, kale, or baby spinach)
- 1 crisp tart apple, thinly sliced
- ½ cup pomegranate seeds or dried cranberries
- ¼ cup roasted salted pepitas
- ¼ cup feta crumbles (optional)
For the chicken (or Baked Tofu) — optional, for the dinner salad
- 8 large boneless chicken thighs (about 2 pounds), skin optional, excess fat removed
- 1 ½ teaspoons kosher salt
- 1 teaspoon each garlic powder, onion powder, smoked paprika
- ½ teaspoon each curry powder and dried thyme
- ½ tablespoon olive oil
For the farro
- 1 cup uncooked farro, pearled or semi-pearled (not whole)
- ¾ teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh herbs (thyme, rosemary, or oregano), optional
For the orange maple vinaigrette
- 2 tablespoons white wine vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Zest from 1 orange
- ¼ teaspoon kosher salt
- ½ cup olive oil
Instructions
- Preheat the oven to 425°F.
- Start the farro: Meanwhile, rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, water, and ½ teaspoon of the kosher salt and bring it to a boil. Reduce the heat to a simmer, cover, and cook until the grains are tender, about 25 to 30 minutes (to go Step 3).
- Roast the squash (or sweet potatoes): Cut the squash in half and scoop out the seeds, then cut it into 1/2-inch slices, then each slice in half. In a medium bowl, toss the squash slices with the olive oil, kosher salt, and freshly ground black pepper (if using sweet potatoes, use 1 tablespoon olive oil). Line a baking sheet with parchment paper and top with the squash or potato. Roast until tender, about 25 to 30 minutes, opening the oven door once to vent the steam after 15 minutes.
- Bake the chicken or tofu, if using (same time): If making the chicken, in a large bowl toss the chicken thighs with the olive oil, spices, and kosher salt, then place them on a parchment lined baking sheet. (For the tofu, see my Baked Tofu Recipe; you can also bake at the same time) Bake until the chicken reaches an internal temperature of at least 170°F, about 25 to 30 minutes. Rest the chicken for 5 minutes, then slice it.
- Make the vinaigrette: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, maple syrup, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store the dressing refrigerated; it will solidify when cooled, so bring it to room temperature before serving.
- Finish the farro: Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender). Drain any excess water. Add the remaining ¼ teaspoon salt and the olive oil. If using, stir in the chopped herbs. Stores up to 5 days refrigerated.
- Assemble the salad: Divide the baby greens among 4 bowls and top with the farro, roasted squash, and chicken or tofu. Sprinkle with the apple slices, pomegranate seeds, pepitas, and feta (if using) then drizzle with the vinaigrette.
Notes
Make ahead: Make the farro up to 5 days in advance and refrigerate. Make the dressing up to 10 days in advance and refrigerate; bring to room temperature before serving. The chicken and tofu can also be cooked a few days in advance and refrigerated.
For gluten-free: Use quinoa or brown rice instead of the farro.
For a different squash: Use roasted delicata squash (it roasts a bit faster) or cubed butternut squash, adjusting the roasting time as needed.
For cheese: Use crumbled goat cheese or shaved Parmesan.
For a different crunch: Use toasted pecans or walnuts instead of the pepitas.
