15 Delicious Fall Entree Salads Recipes to Try

Fall is the perfect season for fresh, hearty, and flavorful salads that double as a complete meal.

With the crisp air and colorful foliage, your taste buds crave warm, comforting, yet healthy dishes.

Entree salads are ideal because they combine seasonal ingredients, protein, and grains, making them filling and satisfying.

From roasted butternut squash and apples to savory roasted chicken or quinoa, fall-inspired salads offer a balance of textures and flavors.

They’re perfect for lunch, dinner, or even as a centerpiece for seasonal gatherings.

With vibrant vegetables, nuts, fruits, and dressings infused with warm spices, these salads embody the essence of autumn.

Whether you prefer vegetarian options or protein-packed meals, this list of 15 fall entree salad recipes will inspire delicious, wholesome meals.

Get ready to embrace the flavors of fall with easy-to-make salads that nourish and delight.

These recipes are not only healthy but also visually stunning, making them perfect for family meals or entertaining guests.

Enjoy hearty ingredients like roasted squash, sweet apples, cranberries, roasted chicken, nuts, and warm dressings in every bite.

15 Delicious Fall Entree Salads Recipes to Try

Fall entree salads are a wonderful way to celebrate the season with fresh, hearty, and satisfying meals.

These 15 fall entree salad recipes offer a variety of flavors, textures, and nutrients to keep your meals exciting and balanced.

They’re ideal for busy weekdays, cozy dinners, or festive gatherings with friends and family.

With seasonal ingredients such as roasted vegetables, apples, nuts, grains, and proteins, you can enjoy the taste of fall in every bite.

From vegetarian-friendly options to protein-packed salads, there’s something for every palate and lifestyle.

These salads are not only nourishing but also beautiful, making them perfect for the table.

They bring warmth, flavor, and the seasonal essence of autumn to your meals.

With simple ingredients and easy preparation, these entree salads are practical yet impressive.

Enjoy these recipes as wholesome lunches, light dinners, or a vibrant addition to your fall menu.

Eating seasonally has never been easier or more delicious than with these fall-inspired entree salads.

Roasted Butternut Squash and Quinoa Salad

Roasted Butternut Squash and Quinoa Salad is hearty, colorful, and packed with autumn flavors.

The sweetness of roasted butternut squash pairs perfectly with nutty quinoa, dried cranberries, and toasted pecans.

This salad is a filling, nutrient-rich meal ideal for lunch, dinner, or a seasonal side dish.

A maple-balsamic dressing ties all the flavors together, adding a touch of warmth and sweetness.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 3 cups cubed butternut squash
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup dried cranberries
• ½ cup toasted pecans
• 4 cups mixed salad greens
• ¼ cup crumbled feta cheese
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and lightly caramelized.
4. In a saucepan, cook quinoa in water according to package instructions, then let cool.
5. In a small bowl, whisk balsamic vinegar, maple syrup, Dijon mustard, and olive oil for the dressing.
6. In a large bowl, combine roasted squash, cooked quinoa, dried cranberries, toasted pecans, and salad greens.
7. Drizzle dressing over the salad and toss gently to coat evenly.
8. Sprinkle crumbled feta on top before serving.

This Roasted Butternut Squash and Quinoa Salad is hearty, flavorful, and full of autumn goodness.

It balances sweet roasted vegetables with nutty grains, crunchy pecans, and tangy dressing.

Perfect for a wholesome lunch, light dinner, or festive fall gathering.

Every bite delivers warmth, texture, and seasonal flavor in a satisfying salad.

Autumn Harvest Chicken Salad

Autumn Harvest Chicken Salad is a protein-packed, colorful entree perfect for fall meals.

Juicy roasted chicken combines with crisp apples, roasted sweet potatoes, and walnuts for a satisfying flavor combination.

The addition of dried cranberries and a creamy maple-mustard dressing enhances the autumn-inspired taste.

This salad is filling, nutrient-dense, and ideal for lunch, dinner, or a festive fall menu.

Ingredients:

• 3 cups cooked, shredded chicken
• 2 cups roasted sweet potatoes, cubed
• 2 apples, diced
• ½ cup walnuts, toasted
• ½ cup dried cranberries
• 4 cups mixed salad greens
• ¼ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Roast sweet potatoes at 400°F (200°C) for 25–30 minutes until tender.
2. In a small bowl, whisk Greek yogurt, mayonnaise, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine shredded chicken, roasted sweet potatoes, diced apples, walnuts, and dried cranberries.
4. Add salad greens and drizzle the dressing over the mixture.
5. Toss gently to ensure all ingredients are coated evenly.
6. Serve immediately or refrigerate for 30 minutes to let flavors meld.

This Autumn Harvest Chicken Salad is hearty, flavorful, and packed with seasonal ingredients.

The combination of chicken, sweet potatoes, apples, and walnuts creates a balanced texture and taste.

It’s perfect for fall lunches, dinners, or festive gatherings.

Every bite is rich, satisfying, and full of autumn warmth.

Warm Roasted Beet and Goat Cheese Salad

Warm Roasted Beet and Goat Cheese Salad is vibrant, earthy, and visually stunning.

Roasted red and golden beets provide natural sweetness, while creamy goat cheese adds tang and richness.

Toasted pecans and arugula add crunch and peppery flavor, making this salad a complete meal.

A honey-balsamic dressing enhances the flavors and brings a touch of seasonal warmth.

Ingredients:

• 4 medium beets (red and golden), peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• ½ cup crumbled goat cheese
• ½ cup toasted pecans
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss beet wedges with olive oil, salt, and pepper.
3. Roast for 30–35 minutes until tender.
4. In a small bowl, whisk balsamic vinegar, honey, and olive oil to make the dressing.
5. Arrange arugula on a serving platter.
6. Top with warm roasted beets, crumbled goat cheese, and toasted pecans.
7. Drizzle dressing over the salad and serve immediately.

This Warm Roasted Beet and Goat Cheese Salad is earthy, creamy, and full of autumn flavor.

The roasted beets and goat cheese create a harmonious balance of sweetness and tang.

Perfect for lunch, dinner, or as a centerpiece for a fall gathering.

Every bite offers warmth, texture, and the essence of seasonal ingredients.

Roasted Brussels Sprout and Apple Salad

Roasted Brussels Sprout and Apple Salad is a crisp, hearty salad with a perfect balance of sweet and savory flavors.

Tender roasted Brussels sprouts combine with crisp apple slices, dried cranberries, and toasted almonds for texture and taste.

A maple-Dijon vinaigrette ties all the flavors together, adding a subtle sweetness and tang.

This salad is ideal as a light lunch, dinner, or as part of a festive fall meal.

Ingredients:

• 4 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 apples, thinly sliced
• ½ cup dried cranberries
• ½ cup toasted almonds
• 4 cups mixed greens
• 3 tbsp olive oil (for dressing)
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 20–25 minutes until tender and slightly caramelized.
4. In a small bowl, whisk olive oil, Dijon mustard, maple syrup, and apple cider vinegar to make the dressing.
5. In a large bowl, combine roasted Brussels sprouts, apple slices, dried cranberries, and mixed greens.
6. Drizzle the dressing over the salad and toss gently.
7. Sprinkle toasted almonds on top before serving.

This Roasted Brussels Sprout and Apple Salad is crisp, sweet, and savory.

It balances roasted vegetables with fresh apples, nuts, and a tangy dressing.

Perfect for a healthy lunch, light dinner, or festive fall gathering.

Every bite offers texture, flavor, and the essence of autumn.

Harvest Farro and Roasted Vegetable Salad

Harvest Farro and Roasted Vegetable Salad is a filling, nutrient-packed salad perfect for autumn meals.

Nutty farro combines with roasted root vegetables, kale, and dried cranberries for a hearty and flavorful dish.

A maple-tahini dressing brings a creamy, slightly sweet touch that complements the roasted flavors.

This salad is ideal for lunch, dinner, or as a wholesome fall entrée.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups water or vegetable broth
• 2 cups roasted root vegetables (carrots, sweet potatoes, parsnips)
• 2 cups chopped kale
• ½ cup dried cranberries
• ¼ cup pumpkin seeds, toasted
• 3 tbsp tahini
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook farro according to package instructions, then drain and cool slightly.
2. Roast root vegetables at 400°F (200°C) for 25–30 minutes until tender.
3. In a small bowl, whisk tahini, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
4. In a large bowl, combine farro, roasted vegetables, chopped kale, dried cranberries, and pumpkin seeds.
5. Pour dressing over the salad and toss gently to coat.
6. Serve warm or at room temperature for best flavor.

This Harvest Farro and Roasted Vegetable Salad is hearty, flavorful, and nutrient-rich.

It combines grains, vegetables, nuts, and a creamy dressing for a complete meal.

Perfect for lunch, dinner, or as a healthy seasonal entrée.

Every bite is packed with fall flavors and satisfying textures.

Autumn Pear and Walnut Salad with Goat Cheese

Autumn Pear and Walnut Salad with Goat Cheese is elegant, sweet, and savory, perfect for fall gatherings.

Juicy pear slices, candied walnuts, and creamy goat cheese rest on a bed of mixed greens.

A simple honey-balsamic dressing enhances the flavors while adding a touch of seasonal sweetness.

This salad works beautifully as a main dish for a light dinner or a side for festive occasions.

Ingredients:

• 4 cups mixed greens
• 2 ripe pears, sliced
• ½ cup candied walnuts
• ¼ cup crumbled goat cheese
• ¼ cup dried cranberries
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing.
2. Arrange mixed greens on a large serving platter.
3. Top with pear slices, candied walnuts, dried cranberries, and crumbled goat cheese.
4. Drizzle dressing over the salad just before serving.
5. Toss gently if desired and serve immediately.

This Autumn Pear and Walnut Salad is sweet, savory, and satisfying.

The combination of pears, walnuts, and goat cheese creates a perfect balance of flavors and textures.

Ideal for fall lunches, light dinners, or as a festive side salad.

Every bite embodies the warmth, richness, and flavors of the season.

Roasted Pumpkin and Spinach Salad

Roasted Pumpkin and Spinach Salad is hearty, sweet, and earthy, making it perfect for fall meals.

Tender roasted pumpkin cubes are paired with fresh baby spinach, dried cranberries, and toasted sunflower seeds for texture.

A maple-Dijon dressing brings a slightly sweet and tangy flavor that complements the roasted pumpkin.

This salad is filling, nutrient-rich, and ideal for lunch, dinner, or a seasonal gathering.

Ingredients:

• 3 cups pumpkin, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups fresh baby spinach
• ½ cup dried cranberries
• ¼ cup toasted sunflower seeds
• ¼ cup crumbled feta cheese
• 3 tbsp olive oil (for dressing)
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and lightly caramelized.
4. In a small bowl, whisk olive oil, Dijon mustard, maple syrup, and apple cider vinegar to make the dressing.
5. In a large bowl, combine roasted pumpkin, spinach, cranberries, and sunflower seeds.
6. Drizzle dressing over the salad and toss gently.
7. Sprinkle crumbled feta on top before serving.

This Roasted Pumpkin and Spinach Salad is sweet, earthy, and packed with autumn flavors.

It’s perfect for a healthy lunch, light dinner, or as part of a festive meal.

Every bite combines roasted pumpkin, fresh greens, and a balanced dressing for seasonal perfection.

The salad is nutritious, flavorful, and satisfying.

Warm Farro and Roasted Pear Salad

Warm Farro and Roasted Pear Salad is a comforting, hearty, and autumn-inspired meal.

Nutty farro, roasted pears, walnuts, and arugula create a filling and flavorful combination.

A honey-balsamic dressing adds sweetness and tang, enhancing the natural flavors of the ingredients.

This salad works perfectly for lunch, dinner, or as a side for a festive fall table.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups water or vegetable broth
• 2 ripe pears, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• ½ cup toasted walnuts
• ¼ cup crumbled blue cheese or feta
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil (for dressing)

Instructions:

1. Cook farro according to package instructions, then drain and keep warm.
2. Preheat oven to 400°F (200°C).
3. Toss pear slices with olive oil, salt, and pepper, then roast for 15–20 minutes until tender.
4. In a small bowl, whisk balsamic vinegar, honey, and olive oil to make the dressing.
5. In a large bowl, combine cooked farro, roasted pears, arugula, and toasted walnuts.
6. Drizzle dressing over the salad and toss gently.
7. Sprinkle crumbled cheese on top before serving.

This Warm Farro and Roasted Pear Salad is sweet, nutty, and savory.

It’s perfect for fall lunches, dinners, or seasonal gatherings.

Every bite delivers roasted pears, grains, and tangy cheese for a balanced and satisfying salad.

The combination of warm farro and fresh greens is comforting and flavorful.

Autumn Sweet Potato and Chickpea Salad

Autumn Sweet Potato and Chickpea Salad is protein-packed, colorful, and perfect for a hearty fall meal.

Roasted sweet potatoes, chickpeas, dried cranberries, and kale create a satisfying combination of flavors and textures.

A cumin-maple dressing adds warmth and sweetness, bringing all the ingredients together beautifully.

This salad is ideal for lunch, dinner, or a filling plant-based entree during the fall season.

Ingredients:

• 2 cups sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups chopped kale
• ½ cup dried cranberries
• ¼ cup pumpkin seeds, toasted
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 3 tbsp olive oil (for dressing)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and chickpeas with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until tender and slightly caramelized.
4. In a small bowl, whisk maple syrup, apple cider vinegar, ground cumin, and olive oil to make the dressing.
5. In a large bowl, combine roasted sweet potatoes, chickpeas, kale, dried cranberries, and pumpkin seeds.
6. Drizzle dressing over the salad and toss gently.
7. Serve immediately or at room temperature.

This Autumn Sweet Potato and Chickpea Salad is hearty, flavorful, and nutrient-rich.

It’s perfect for a satisfying lunch, dinner, or fall meal prep.

The combination of roasted vegetables, chickpeas, and kale offers texture, protein, and seasonal flavor.

Every bite delivers warmth, sweetness, and autumn-inspired goodness.

Apple, Bacon, and Spinach Salad

Apple, Bacon, and Spinach Salad is a savory-sweet entrée perfect for autumn meals.

Crisp apple slices, smoky bacon, and tender spinach combine for a satisfying flavor and texture.

Toasted pecans and a maple-Dijon vinaigrette add crunch and a subtle sweet tang.

This salad is ideal for lunch, dinner, or a festive fall gathering.

Ingredients:

• 4 cups fresh spinach
• 2 apples, thinly sliced
• 6 slices cooked bacon, crumbled
• ½ cup toasted pecans
• ¼ cup crumbled blue cheese or feta
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Arrange spinach on a large serving platter.
2. Top with apple slices, crumbled bacon, toasted pecans, and cheese.
3. In a small bowl, whisk olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper to make the dressing.
4. Drizzle dressing over the salad just before serving.
5. Toss gently if desired and serve immediately.

This Apple, Bacon, and Spinach Salad is savory, sweet, and perfectly balanced.

It combines crisp apples, smoky bacon, and tender greens for a hearty entrée.

Perfect for a quick lunch, light dinner, or festive autumn meal.

Every bite delivers seasonal flavors, texture, and satisfaction.

Roasted Carrot and Lentil Salad

Roasted Carrot and Lentil Salad is a protein-packed, warm salad ideal for fall.

Sweet roasted carrots pair with tender lentils, arugula, and toasted walnuts for a filling dish.

A cumin-maple dressing enhances the earthy flavors while adding warmth and sweetness.

This salad is perfect as a main course or a hearty side for seasonal meals.

Ingredients:

• 2 cups carrots, peeled and cut into sticks
• 1 cup cooked green or brown lentils
• 2 cups arugula
• ½ cup toasted walnuts
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 3 tbsp olive oil (for dressing)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrot sticks with olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
3. In a small bowl, whisk maple syrup, apple cider vinegar, ground cumin, and olive oil for the dressing.
4. In a large bowl, combine roasted carrots, cooked lentils, arugula, and toasted walnuts.
5. Drizzle dressing over the salad and toss gently to coat.
6. Serve warm or at room temperature.

This Roasted Carrot and Lentil Salad is hearty, earthy, and full of autumn flavors.

It’s perfect for a protein-rich, filling lunch or dinner.

The combination of roasted vegetables, lentils, and warm dressing offers texture and flavor.

Every bite is satisfying, nourishing, and seasonal.

Roasted Beet, Orange, and Kale Salad

Roasted Beet, Orange, and Kale Salad is vibrant, refreshing, and packed with autumn flavors.

Earthy roasted beets pair with juicy orange segments, tender kale, and toasted pecans for texture.

A honey-citrus dressing enhances the natural sweetness and adds brightness to the salad.

This salad is ideal as a light entrée or as part of a festive fall menu.

Ingredients:

• 4 medium beets, peeled and quartered
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups chopped kale
• 2 oranges, peeled and segmented
• ½ cup toasted pecans
• ¼ cup crumbled goat cheese
• 3 tbsp olive oil (for dressing)
• 1 tbsp honey
• 2 tbsp orange juice
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss beet quarters with olive oil, salt, and pepper, then roast for 30–35 minutes until tender.
3. In a small bowl, whisk olive oil, honey, orange juice, and apple cider vinegar to make the dressing.
4. In a large bowl, combine roasted beets, kale, orange segments, and toasted pecans.
5. Drizzle dressing over the salad and toss gently.
6. Sprinkle crumbled goat cheese on top before serving.

This Roasted Beet, Orange, and Kale Salad is vibrant, sweet, and earthy.

It combines roasted vegetables, fresh fruit, and greens for a colorful autumn entrée.

Perfect for lunch, dinner, or seasonal celebrations.

Every bite delivers seasonal flavor, texture, and a refreshing balance

Roasted Sweet Potato and Kale Salad

Roasted Sweet Potato and Kale Salad is hearty, flavorful, and perfect for autumn meals.

Tender roasted sweet potatoes pair with hearty kale, dried cranberries, and toasted pecans for texture.

A maple-tahini dressing adds creaminess and a subtle sweetness that complements the roasted vegetables.

This salad is filling enough to serve as a main course for lunch or dinner.

Ingredients:

• 2 cups sweet potatoes, peeled and cubed
• 4 cups chopped kale
• ½ cup dried cranberries
• ¼ cup toasted pecans
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2 tbsp water (to thin dressing)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
3. In a small bowl, whisk tahini, maple syrup, apple cider vinegar, and water to make the dressing.
4. In a large bowl, combine roasted sweet potatoes, kale, dried cranberries, and toasted pecans.
5. Drizzle dressing over the salad and toss gently.
6. Serve immediately or at room temperature.

This Roasted Sweet Potato and Kale Salad is hearty, sweet, and earthy.

It’s perfect for a filling lunch, dinner, or meal prep during fall.

Every bite combines roasted vegetables, greens, and a creamy dressing for a satisfying seasonal salad.

It delivers both nutrition and autumn flavors.

Pear, Arugula, and Pecan Salad

Pear, Arugula, and Pecan Salad is fresh, sweet, and slightly peppery, making it perfect for fall.

Juicy pear slices, peppery arugula, and candied pecans create a delightful balance of textures.

Crumbled goat cheese and a honey-balsamic dressing add richness and seasonal sweetness.

This salad is ideal as a light entrée, lunch, or as part of a festive fall meal.

Ingredients:

• 4 cups arugula
• 2 ripe pears, thinly sliced
• ½ cup candied pecans
• ¼ cup crumbled goat cheese
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Arrange arugula on a large serving platter.
2. Top with pear slices, candied pecans, and crumbled goat cheese.
3. In a small bowl, whisk honey, balsamic vinegar, olive oil, salt, and pepper to make the dressing.
4. Drizzle dressing over the salad just before serving.
5. Toss gently if desired and serve immediately.

This Pear, Arugula, and Pecan Salad is sweet, peppery, and creamy.

It perfectly balances juicy fruit, nuts, and tangy cheese for an autumn-inspired entrée.

Ideal for lunch, dinner, or as a festive fall dish.

Every bite brings a harmonious mix of textures and seasonal flavors.

Autumn Roasted Veggie and Farro Salad

Autumn Roasted Veggie and Farro Salad is colorful, hearty, and nutrient-packed.

Roasted seasonal vegetables, nutty farro, and dried cranberries create a satisfying and flavorful combination.

A maple-Dijon vinaigrette enhances the natural sweetness of the vegetables while adding a tangy kick.

This salad works perfectly for lunch, dinner, or as a main course for fall gatherings.

Ingredients:

• 1 cup farro, rinsed
• 2 ½ cups water or vegetable broth
• 2 cups roasted vegetables (carrots, sweet potatoes, Brussels sprouts)
• ½ cup dried cranberries
• ¼ cup toasted almonds
• 4 cups mixed greens
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar

Instructions:

1. Cook farro according to package instructions, then drain and let cool slightly.
2. Roast vegetables at 400°F (200°C) for 25–30 minutes until tender.
3. In a small bowl, whisk olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper to make the dressing.
4. In a large bowl, combine cooked farro, roasted vegetables, dried cranberries, and mixed greens.
5. Drizzle dressing over the salad and toss gently.
6. Serve warm or at room temperature.

This Autumn Roasted Veggie and Farro Salad is hearty, sweet, and savory.

It’s perfect as a filling lunch, dinner, or autumn main course.

Every bite offers roasted vegetables, nutty grains, and a flavorful dressing.

It captures the essence of fall in a wholesome, satisfying salad.