Fall Harvest Salad with Watermelon

Have Made It

Recipe created by Anne Mauney, MPH, RD, dietitian and blogger at fANNEtasticfood.com


For the Salad:

For the dressing:


  1. Preheat oven to 425 degrees F.
  2. Toss together the butternut squash, chickpeas, olive oil, rosemary, cinnamon, salt, and pepper on a parchment-lined sheet pan. Roast for 20-25 minutes, until squash is tender and chickpeas are slightly crisp.
  3. Cook the instant farro according to package directions.
  4. Arrange the baby kale/arugula, watermelon, roasted squash and chickpeas, farro, feta, and pecans in a large salad bowl.
  5. Make the dressing by combining all dressing ingredients in a jar and shaking to combine.
  6. Pour dressing over the salad and toss to combine. Save any remaining dressing in the jar for up to a week.

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