Squash Harvest Salad
Course: Soup u0026amp; SaladServings
5
Prep time
30
minutesCooking time
35
minutesCalorieskcal
Total time
1
hour5
minutesThis 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.
Ingredients
butternut squash peeled and cubed
small parsnip peeled and cubed
olive oil divided
Frontier Co-op® Garlic Granules
Frontier Co-op® Thyme Leaf
Frontier Co-op® Sea Salt divided
apple cider vinegar
maple syrup
baby spinach
cooked farro
Powdered Sugar
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.
Notes
- Sweet potatoes would work well in place of the butternut squash.
- For a gluten-free salad, use quinoa in place of the farro.
