Squash Harvest Salad
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.
Ingredients
- 1 qty (1.5-2 lbs) butternut squash peeled and cubed
- 1 qty (1/4 lb) small parsnip peeled and cubed
- 5 tbsp olive oil divided
- 1 tsp Frontier Co-op® Garlic Granules
- 1 tsp Frontier Co-op® Thyme Leaf
- 3/4 tsp Frontier Co-op® Sea Salt divided
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 4 cups baby spinach
- 1 1/2 cups cooked farro
- 1/2 cup Powdered Sugar
- 1/2 cup dried cranberries
Instructions
- 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.