Save to Pinterest A vibrant, hearty salad featuring nutty farro, peppery mustard greens, and sweet maple‑roasted acorn squash, finished with a zesty vinaigrette: perfect for a satisfying lunch or side.
I first tried this salad on a chilly autumn day, and its warm maple-roasted squash and fresh greens instantly won over my family: it quickly became a seasonal staple in our kitchen.
Ingredients
- Roasted Squash: 1 medium acorn squash (seeded and sliced into 1/2‑inch wedges), 2 tbsp olive oil, 2 tbsp pure maple syrup, 1/2 tsp ground cinnamon, 1/2 tsp kosher salt, freshly ground black pepper (to taste)
- Farro: 1 cup uncooked farro, 3 cups water, 1/2 tsp salt
- Salad Base: 4 cups mustard greens (stemmed and torn into bite‑size pieces), 1/2 small red onion (thinly sliced), 1/3 cup toasted pecans (roughly chopped), 1/3 cup dried cranberries or cherries, 2 oz (about 1/2 cup) crumbled goat cheese or feta
- Mustard Vinaigrette: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp maple syrup, 1 tsp lemon juice, salt and black pepper (to taste)
Instructions
- Prepare and roast squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss acorn squash slices with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender. Set aside to cool slightly.
- Cook the farro:
- While squash roasts, bring water and salt to a boil in a medium saucepan. Add farro, reduce heat, and simmer uncovered for 20–25 minutes until tender but still chewy. Drain and let cool slightly.
- Whisk vinaigrette:
- In a small bowl or jar, whisk together all vinaigrette ingredients.
- Assemble salad:
- In a large salad bowl, combine cooked farro, mustard greens, red onion, pecans, and dried cranberries. Drizzle with vinaigrette and toss to combine.
- Top and serve:
- Arrange maple‑roasted squash slices over the salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Save to Pinterest This salad always sparks laughter around our table as each person builds their perfect bite: children love the sweet squash, adults appreciate the tart vinaigrette.
Required Tools
Large baking sheet, parchment paper, large mixing bowls, medium saucepan, whisk or jar with lid, chefs knife, cutting board.
Allergen Information
Contains milk (goat cheese or feta), tree nuts (pecans). Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 58 g carbohydrates, 9 g protein.
Save to Pinterest This farro and squash salad shines warm or cold: a colorful, nourishing recipe for family meals or gatherings.
Answers to Recipe Questions
- → What type of grain is farro used here?
Farro is a chewy, nutty whole grain that holds texture well and adds heartiness to salads and other dishes.
- → Can I substitute mustard greens with other greens?
Yes, arugula or baby spinach can be used as alternatives, though they will alter the flavor profile slightly.
- → How is the acorn squash prepared for this dish?
The acorn squash is sliced, tossed with olive oil, maple syrup, cinnamon, salt, and pepper, then roasted until tender and caramelized.
- → What cheese works best in this salad?
Crumbled goat cheese or feta complements the sweet and savory flavors with creamy, tangy notes.
- → How is the dressing made for this salad?
A mustard vinaigrette combining olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper dresses the salad for a bright, zesty finish.
- → Can this salad be served warm or cold?
It can be enjoyed warm or at room temperature, depending on preference.