Fall Harvest Salad

FALL HARVEST SALAD with CRISPY FARRO. From my 1st cookbook🧡. It’s still a favorite and super satiating!

FULL RECIPE below!

This salad is tastes like fall in a bowl🍁Packed with maple-roasted butternut squash, crispy farro, apples, cranberries, and pecans or walnuts!

YOU’LL NEED:
-1/2 c walnut or pecan halves
-1 1/2 cups cooked farro
-olive oil, kosher salt, pepper
-pure maple syrup
-1 medium butternut squash, cubed
-5 oz baby arugula
-1 medium apple, diced (I like honey crisp)
-1/2 c dried cranberries
-1/3 c crumbled goat cheese

Dressing:
-3 T olive oil
-2 T apple cider vinegar
-1 T maple syrup
-2 tsp Dijon mustard
-1 garlic clove, minced

INSTRUCTIONS:
Toast the nuts for 8-10 min at 350°F. Toss the squash with olive oil, maple syrup, salt and pepper. Roast at 400°F for 20-25 min until tender. On a second sheet pan, toss the farro with more oil, salt, and pepper. Spread into a single layer and baking until lightly crispy, about 15 minutes, stirring once or twice).
Mix the dressing together, then toss the salad. ENJOY!

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➤I’m ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that’s quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!

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