Squash Harvest Salad

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