Simple Harvest Salad

You all know I love a good salad, and this one might just be my favorite fall combo yet. It’s got all the cozy, seasonal flavors of autumn: chewy farro, roasted butternut squash, a little sweetness from dried cherries, and some crunch from pumpkin seeds and celery.

It’s hearty enough for dinner, fresh enough for lunch, and honestly — try it with a fried egg on top for breakfast. (You’re welcome 😉.)

The curry-honey dressing with a splash of rice wine vinegar brings it all together with just the right balance of warmth, sweetness, and tang. It’s the kind of salad that feels a little fancy but comes together easily — exactly how I like to do things in the kitchen.

Ingredients

For the salad:

• 1 (12 oz) package farro, cooked according to package directions

• 1 cup cubed and roasted butternut squash

• ½ cup dried cherries

• ¼ cup pumpkin seeds (or sliced almonds)

• ½ cup chopped celery

• 1 cup chopped kale or greens of choice

• 1 can chickpeas drained and rinsed

For the dressing:

• ⅓ cup olive oil

• 1 tbsp rice wine vinegar

• 1 tsp curry powder (more to taste)

• 1–2 tbsp honey

• Salt and pepper, to taste

Instructions

1. Cook the farro:
   Cook according to package directions, then drain any extra liquid and let it cool a bit.

2. Roast the squash:
   Toss the cubed squash with a little olive oil, salt, and pepper ( a touch of cinnamon for some warmth) . Roast at 400°F for 20–25 minutes, until golden and tender.

3. Make the dressing:
   Whisk together olive oil, rice wine vinegar, curry powder, honey, salt, and pepper. Taste and adjust — more honey if you like it sweet, more curry for warmth, more vinegar for brightness.

4. Assemble the salad:
   Toss farro, roasted squash, dried cherries, pumpkin seeds, celery,chickpeas and kale in a large bowl. Pour over the dressing and mix until everything’s coated.

5. Serve and enjoy:
   This is great slightly warm, cold, or packed for lunch. Bonus: top it with a fried egg and call it breakfast.

Make it your own

Swap farro for quinoa or rice, cranberries for cherries, or toss in some chickpeas for extra protein.

Why You’ll Love This:

• All the cozy fall flavors: Sweet roasted squash, chewy farro, and tart cherries make every bite feel like autumn.

• Simple but full of flavor: The curry-honey dressing gives it just the right amount of warmth and brightness — no complicated ingredients or steps.

• Flexible for whatever’s on your plate: Great for lunch, dinner, or even breakfast with a fried egg on top. You can swap farro for rice or quinoa, cherries for cranberries, or toss in chickpeas — whatever works for your family. Add in more greens on days where you’re feeling a little low

• Easy to make ahead: It keeps well for a few days, so you can prep once and grab it throughout the week. The most time consuming part is the peeling and roasting of the butternut squash which can be done anytime ahead!

• Kid-friendly-ish: Even picky eaters often love the sweet and nutty combo

Fall in a bowl 😍