AuthorSandra Sauls
DifficultyBeginner

This is a great recipe to meal prep-squash & farro, then mix up at the last minute. Adapted from Cookie and Kate

Yields1 Serving
 1 Butternut squash peeled and cubed
 1 Apple sliced
 3 tbsp Olive oil divided
 2 pinches salt divided
  cup dried cranberries
 ½ cup chopped pecans
 2 tsp maple syrup
 1 cup farro
 ¼ cup orange juice
 2 tbsp Apple cider vinegar
 2 tsp honey
  tsp pepper
1

1)Prepare farro according to package directions.
2) Preheat oven to 425 degrees. Slice apples and bake for about 10 minutes. Let cool. 3)While apples bake prepare squash-toss with 1 tbsp of olive oil, spread on a baking sheet & sprinkle with sea salt. Bake 30 minutes, tossing half way through, until tender and carmelized on the edges. Set aside to cool
4) To prepare pecans-in a medicum skillet toast pecans for approx 4 minutes stirring frequently. Add maple syrup and a generous pinch of cinnamon & salt, stirring until syrup has condensed-about 2 minutes. Set aside to cool.
5) Make dressing-combine oj, vinegar, mustard, honey and pepper in a blender until smooth.

Combine all ingredients, serve over a bed of spinach or mixed greens.

CategoryCuisineCooking MethodDiet

Ingredients

 1 Butternut squash peeled and cubed
 1 Apple sliced
 3 tbsp Olive oil divided
 2 pinches salt divided
  cup dried cranberries
 ½ cup chopped pecans
 2 tsp maple syrup
 1 cup farro
 ¼ cup orange juice
 2 tbsp Apple cider vinegar
 2 tsp honey
  tsp pepper

Directions

1

1)Prepare farro according to package directions.
2) Preheat oven to 425 degrees. Slice apples and bake for about 10 minutes. Let cool. 3)While apples bake prepare squash-toss with 1 tbsp of olive oil, spread on a baking sheet & sprinkle with sea salt. Bake 30 minutes, tossing half way through, until tender and carmelized on the edges. Set aside to cool
4) To prepare pecans-in a medicum skillet toast pecans for approx 4 minutes stirring frequently. Add maple syrup and a generous pinch of cinnamon & salt, stirring until syrup has condensed-about 2 minutes. Set aside to cool.
5) Make dressing-combine oj, vinegar, mustard, honey and pepper in a blender until smooth.

Combine all ingredients, serve over a bed of spinach or mixed greens.

Roasted Butternut Squash and Apple Salad
IngredientsDirections

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Roasted Butternut Squash and Apple Salad

Roasted Butternut Squash and Apple Salad