Fall Harvest Salad
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Directions
Item No.
141101
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1 cup butternut squash, peeled and diced into ½” cubes
- 1 cup beets, peeled and diced into ½” cubes
- 1 cup apples, diced into ½” cubes
- 2 Tablespoons Olive Oil
- 6 cups salad greens
- 4 slices bacon, cooked and crumbled
- 1 cup farro, cooked
- ½ cup walnuts, toasted and chopped
- ½ cup Roasted Garlic Vinaigrette
- 4 oz Crumbled Goat Cheese, optional
Directions
- Toss butternut squash, beets, and apples in mixture of olive oil, salt, and pepper. Spread out onto a parchment lined baking pan being careful not to overcrowd. Roast at 400°F for 35 minutes, turning once and let cool.
- Top salad greens with roasted vegetables, farro, and crumbled bacon, and toss in ½ cup Roasted Garlic Vinaigrette, more to taste if desired. Top with walnuts and goat cheese, and serve.
