Ingredients
-
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
-
Directions
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.
