Ingredients
- For the Salad:
- 3 cups butternut squash, peeled and chopped into ½-inch cubes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 cup cooked and cooled farro
- 6 ounces mixed greens (baby spinach, arugula, spring mix, or baby kale)
- ½ cup pumpkin seeds
- ½ cup dried cranberries
- 2 Honeycrisp apples, cored and thinly sliced
- For the Maple Vinaigrette Dressing:
- ¼ cup extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon honey or maple syrup
- Juice of ½ lemon
- 1 grated garlic clove
- 2 teaspoons Dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F. On a sheet pan, toss butternut squash with olive oil, salt, and pepper. Arrange in a single layer and roast for 30–35 minutes until fork-tender. Set aside.
- In a mason jar or small container, combine all vinaigrette ingredients: olive oil, white balsamic vinegar, honey or maple syrup, lemon juice, grated garlic, Dijon mustard, salt, and black pepper. Shake or whisk to combine and refrigerate until ready to use.
- In a large bowl, combine roasted butternut squash, cooked farro, mixed greens, pumpkin seeds, dried cranberries, and sliced apples.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
- Farro can be prepared ahead of time and cooled for easy assembly.
- For extra flavor, toast the pumpkin seeds lightly before adding to the salad.
- The salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
