Squash Harvest Salad

Write a Review
  • Total Time: 1 hrs 5 mins
  • Hands-on Time: 30 mins
  • Makes: 4 to 6 servings

This hearty harvest salad has all the best fall flavors including roasted squash, fresh baby spinach, walnuts and dried cranberries. Perfect as a main-dish salad or fall side.


  • 1 butternut squash (1½ to 2 pounds), peeled and cubed

    1 small parsnip (¼ pound), peeled and cubed

    5 tablespoons olive oil, divided

    1 teaspoon Frontier Co-op Garlic Granules 

    1 teaspoon Frontier Co-op Thyme 

    ¾ teaspoon Frontier Co-op Sea Salt, divided

    2 tablespoons apple cider vinegar

    1 tablespoon maple syrup

    4 cups baby spinach

    1½ cups cooked farro

    ½ cup toasted walnuts

    ½ cup dried cranberries




    1. Preheat oven to 425 degrees. On a sheet pan, place squash and parsnips and toss with 2 tablespoons olive oil, garlic granules, thyme and ½ teaspoon salt. Place in oven and roast for 25 to 35 minutes, until tender.

    2. Meanwhile, in a small jar combine 3 tablespoons olive oil, vinegar, syrup and ¼ teaspoon sea salt. Shake until well combined.

    3. When squash is done, place in a large bowl and add spinach, farro, walnuts, cranberries and roasted squash. Drizzle dressing on top and toss to combine.


    Recipe Tips:
    Sweet potatoes would work well in place of the butternut squash.
    For a gluten-free salad, use quinoa in place of the farro.


Become a lifetime co-op member for just $10