Squash Harvest Salad
Total Time: 01h 05m
Hands-on Time: 00h 30m
Makes: 4 - 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.
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Ingredients
- 1 (1½ to 2 pounds) butternut squash, peeled and cubed
- 1 (¼ pound) small parsnip, 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
Directions
- 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.
- Meanwhile, in a small jar combine 3 tablespoons olive oil, vinegar, syrup and ¼ teaspoon sea salt. Shake until well combined.
- 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.
