Save 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 made this salad for a weekend lunch when I wanted something both comforting and refreshing. The combination of warm squash and tangy vinaigrette always makes this dish stand out on our table.
Ingredients
- Acorn squash: 1 medium seeded and sliced into 1/2 inch wedges
- Olive oil: 2 tbsp divided plus more for vinaigrette
- Pure maple syrup: 2 tbsp for roasting plus 1 tsp for vinaigrette
- Ground cinnamon: 1/2 tsp
- Kosher salt: 1/2 tsp for squash plus 1/2 tsp for farro
- Black pepper: Freshly ground to taste
- Farro: 1 cup uncooked
- Water: 3 cups for farro
- Mustard greens: 4 cups stemmed torn into bite size pieces
- Red onion: 1/2 small thinly sliced
- Pecans: 1/3 cup toasted roughly chopped
- Dried cranberries or cherries: 1/3 cup
- Goat cheese or feta: 2 oz about 1/2 cup crumbled
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 1 tbsp
- Lemon juice: 1 tsp
- Salt and black pepper: To taste for vinaigrette
Instructions
- Prep and roast squash:
- Preheat oven to 400°F (200°C). Line large baking sheet with parchment paper. Toss squash slices with olive oil maple syrup cinnamon salt and pepper. Arrange in single layer and roast 25&30 minutes flipping halfway until golden and tender. Let cool slightly.
- Cook farro:
- Bring water and salt to a boil add farro reduce heat and simmer uncovered 20&25 minutes until tender but still chewy. Drain and cool slightly.
- Make vinaigrette:
- Whisk together olive oil apple cider vinegar Dijon mustard maple syrup lemon juice salt and black pepper in small bowl or jar.
- Assemble salad:
- In large bowl combine cooked farro mustard greens red onion pecans and dried cranberries. Drizzle with vinaigrette and toss well.
- Finish and serve:
- Arrange roasted squash slices over salad top with crumbled goat cheese. Serve warm or at room temperature.
Save This salad quickly became a family favorite for weeknight dinners especially after autumn hikes. The maple aroma fills our kitchen and everyone gathers excitedly to enjoy a bowl together.
Required Tools
For this salad you need a large baking sheet parchment paper large mixing bowls medium saucepan whisk or jar with lid chef's knife and cutting board.
Allergen Information
Contains milk from goat cheese or feta tree nuts from pecans. Omit pecans for nut free and cheese for dairy free always check ingredient labels if allergies.
Nutritional Information
Each serving has about 410 calories 16 g total fat 58 g carbohydrates and 9 g protein.
Save Serve soon after tossing for freshest texture and flavor. Leftovers hold well chilled for one day.
Recipe FAQ
- → What is the best way to cook farro for this salad?
Simmer farro in salted water for 20-25 minutes until tender but still slightly chewy, then drain and cool before mixing into the salad.
- → Can I substitute mustard greens with other greens?
Yes, arugula or baby spinach work well as milder alternatives to mustard greens.
- → How do I achieve a perfect maple-roasted acorn squash?
Toss squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper, then roast at 400°F for 25-30 minutes until golden and tender.
- → What cheese options pair best in this salad?
Crumbled goat cheese or feta add creamy, tangy notes that complement the salad's flavors.
- → How can I make this dish nut-free?
Simply omit the toasted pecans or replace them with seeds like pumpkin or sunflower for crunch.