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AUTUMN SQUASH SALAD

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

  • Author: 80 Acres Farms
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

Units Scale

FOR THE SALAD

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

FOR THE APPLE BUTTER VINAIGRETTE

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

Instructions

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