Preparation Info

Fall Harvest Salad


  • 1 cup butternut squash, peeled and diced into 1/2” cubes
  • 1 cup beets, peeled and diced into 1/2” 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 Apple Cider Vinaigrette
  • 4oz Crumbled Goat Cheese, optional


  1. Toss butternut squash, beets and apples in olive oil, salt and pepper and 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.
  2. Top salad greens with roasted vegetables, farro, crumbled bacon and toss in ½ cup Apple Cider Vinaigrette, more to taste if desired. Top with walnuts and goat cheese and serve.