Squash Harvest Salad | Frontier Co-op

Ingredients

• 1 (1½ to 2 pounds) butternut squash, peeled and cubed
• 1 (¼ pound) small parsnip, peeled and cubed
• 5 tablespoons olive oil, divided
• 1 teaspoon Frontier Co-op® Garlic Granules
• 1 teaspoon Frontier Co-op® Thyme Leaf
• ¾ teaspoon Frontier Co-op® Sea Salt, divided
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 4 cups baby spinach
• 1½ cups cooked farro
• ½ cup toasted walnuts
• ½ cup dried cranberries