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