Ingredients
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1 teaspoon
Frontier Co-op Garlic Granules, Organic -
1 teaspoon
Thyme leaf organic -
3/4 teaspoon
Frontier Co-op Sea Salt, Table Grind -
1, 1 ½ pound to 2 pound butternut squash
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1 small (¼ pound) parsnip
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5 tablespoons olive oil, divided
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2 tablespoons apple cider vinegar
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1 tablespoon maple syrup
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4 cups baby spinach
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1/2 cup toasted pecans
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1 1/2 cups cooked farro
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1/2 cup dried cranberries
Directions
1. Preheat oven to 425˚F. Peel and cube the butternut squash and parsnips. Place on a sheet tray and toss with the 2 tablespoons olive oil, garlic powder, thyme, and ½ teaspoon salt. Place in the oven and roast until the squash is tender; 25 to 35 minutes.
2. While the squash is roasting, combine the 3 tablespoons olive oil, vinegar, syrup, and ¼ teaspoon sea salt in a small jar. Shake until well combined.
3. Once the squash is done, place spinach in a large bowl and add the farro, walnuts, cranberries, and roasted squash. Drizzle the dressing on top and toss to combine.
Sweet potatoes would work well in place of the butternut squash. Also, you could quinoa in place of the farro for a gluten-free option.
