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Squash Harvest Salad

u003cpu003eThis 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.u003c/pu003e
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 5
Ingredients Method Notes

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

Method
 

  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.

Notes

u003cliu003eSweet potatoes would work well in place of the butternut squash.u003c/liu003e u003cliu003eFor a gluten-free salad, use quinoa in place of the farro.u003c/liu003e