Roasted Squash Fall Salad

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This Roasted Squash Fall Salad is perfect for lunch or dinner. Packed with vegetables and protein, it’s full of flavor and easy to customize. A great way to enjoy seasonal produce! Keep it vegetarian or add your favorite meat or fish.



8 cups leafy greens of choice (lettuce, spinach, kale, etc)
2 delicata squash, cut into rings and roasted (or 1 squash, 1 sweet potato)
1 medium avocado, sliced
6 hard boiled eggs, halved
2 medium apples, chopped
2 cups cooked farro
1 cup chopped pecans
3/4 cup sliced red onion
honey mustard dressing


  1. Place 2 cups of greens in each bowl.
  2. Divide remaining toppings evenly among bowls.
  3. Top with honey mustard dressing and serve


  • Quantities are not exact. Make your salads as big or small as you want!
  • Sub your favorite kind of squash or use all sweet potato if desired
  • Add chicken or other meat if desired
  • Use a different dressing if you prefer
  • I roast my squash by slicing, spraying with oil, adding spices if desired and roasting at 400 for 25 minutes or so, flipping halfway through

Keywords: squash, salad, fall