Name: AUTUMN SQUASH SALAD
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 oz. 80 Acres Farms WILD CHILD; ½ cup cooked farro; 1 delicata or acorn squash (sliced and seeds removed); 1 medium apple (sliced); ½ cup pomegranate seeds; ¼ cup goat cheese (crumbled); ¼ cup walnuts (roughly chopped); olive oil (for roasting); salt and pepper (to taste); ¼ cup apple butter; ¼ cup apple cider vinegar; ¼ cup olive oil; 1 tbsp. Dijon mustard; 1 pinch garlic powder; salt and pepper (to taste)

AUTUMN SQUASH SALAD

This Autumn Squash Salad has it all! Roasted squash, crisp apple, pomegranate seeds, walnuts...the best of Fall flavors all in one hearty salad.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

For the Salad

4 oz. 80 Acres Farms WILD CHILD
½ cup cooked farro
1 delicata or acorn squash sliced and seeds removed
1 medium apple sliced
½ cup pomegranate seeds
¼ cup goat cheese crumbled
¼ cup walnuts roughly chopped
olive oil for roasting
salt and pepper to taste

FOR THE APPLE BUTTER VINAIGRETTE

¼ cup apple butter
¼ cup apple cider vinegar
¼ cup olive oil
1 tbsp. Dijon mustard
1 pinch garlic powder
salt and pepper to taste

Instructions

Preheat oven to 400° and line a baking sheet with parchment paper.
Toss squash with olive oil and salt and lay flat on baking sheet. Bake for 15-20 minute, flipping halfway through.
Add all salad ingredients to a serving bowl of WILD CHILD arugula mix.
In a small bowl, add all dressing ingredients. Gently whisk them together until combined.
Pour over salad and serve immediately. Enjoy!

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