Transition To Fall With This Delicious, Healthy Squash Salad!

Serves 4-6


· 1 teaspoon organic garlic granules

· 1 teaspoon organic thyme leaf

· 3/4 teaspoon Himalayan salt

· 1, 1 ½ pound to 2 pound organic butternut squash

· 1 small (¼ pound) organic parsnip

· 5 tablespoons extra virgin olive oil, divided

· 2 tablespoons raw apple cider vinegar

· 1 tablespoon maple syrup

· 4 cups organic baby spinach

· 1/2 cup toasted organic pecans

· 1 1/2 cups cooked farro

· 1/2 cup dried organic cranberries


1. Preheat oven to 425˚F. Peel and cube the butternut squash and parsnips. Place on a sheet tray and toss with the 2 tablespoons olive oil, garlic powder, thyme, and ½ teaspoon salt. Place in the oven and roast until the squash is tender; 25 to 35 minutes.

2. While the squash is roasting, combine the 3 tablespoons olive oil, vinegar, syrup, and ¼ teaspoon sea salt in a small jar. Shake until well combined.

3. Once the squash is done, place spinach in a large bowl and add the farro, walnuts, cranberries, and roasted squash. Drizzle the dressing on top and toss to combine. Serve immediately once dressed!

***Sweet potatoes would work well in place of the butternut squash. Also, you could quinoa in place of the farro for a gluten-free option.



Peggy Van Cleef