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.

Units Scale

4 oz. 80 Acres Farms WILD CHILD

1/2 cup farro, cooked

1 delicata or acorn squash, sliced and seeds removed

1 medium apple, sliced

1/2 cup pomegranate seeds

1/4 cup goat cheese, crumbled

1/4 cup walnuts, roughly chopped

Olive oil, for roasting

Salt and pepper, to taste

1/4 cup apple butter

1/4 cup apple cider vinegar

1/4 cup olive oil

1 tbsp. Dijon mustard

Pinch of garlic powder

Salt and pepper, to taste

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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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