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Autumn Squash Salad

5 from 4 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 servings

Ingredients
  

  • 1 can white beans, drained
  • 1 delicatta squash, chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1 cup cooked farro
  • 1 bag spinach
  • 1/4 cup pumpkin seeds
  • 1/4 cup chopped pecans
  • dried cranberries

dressing:

  • 1/4 cup apple butter
  • 1/8 cup lemon juice
  • 2 tbs maple syrup
  • olive oil
  • dash of garlic powder, cumin, coriander

Instructions
 

  • Preheat oven to 450 degrees.
  • Spread chopped squash and white beans on baking tray and sprinkle on spices with some olive oil. Mix with hands and bake in oven for 30 minutes until crispy.
  • While squash and beans are baking, toast pecans and pumpkin seeds in a separate dish for about 10 minutes. Cook farro according to package instructions.
  • In a jar, mix together apple butter, lemon juice, olive oil, maple syrup, and spices to taste.
  • Chop spinach and toss in bowl with cranberries and farro.
  • Let squash, beans, and nuts cool slightly, then mix into salad and dress.
Tried this recipe?Let us know how it was!

Recipe:

Autumn Squash Salad

The coziest fall salad!! Apple butter in the salad dressing is the secret sauce (literally) to this tasty, veggie-packed vegetarian meal. It’s filling and absolutely delish.

Autumn Squash Salad

5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 servings

Ingredients
  

  • 1 can white beans, drained
  • 1 delicatta squash, chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1 cup cooked farro
  • 1 bag spinach
  • 1/4 cup pumpkin seeds
  • 1/4 cup chopped pecans
  • dried cranberries

dressing:

  • 1/4 cup apple butter
  • 1/8 cup lemon juice
  • 2 tbs maple syrup
  • olive oil
  • dash of garlic powder, cumin, coriander

Instructions
 

  • Preheat oven to 450 degrees.
  • Spread chopped squash and white beans on baking tray and sprinkle on spices with some olive oil. Mix with hands and bake in oven for 30 minutes until crispy.
  • While squash and beans are baking, toast pecans and pumpkin seeds in a separate dish for about 10 minutes. Cook farro according to package instructions.
  • In a jar, mix together apple butter, lemon juice, olive oil, maple syrup, and spices to taste.
  • Chop spinach and toss in bowl with cranberries and farro.
  • Let squash, beans, and nuts cool slightly, then mix into salad and dress.
Tried this recipe?Let us know how it was!