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 created this salad on a chilly autumn afternoon, inspired by the abundance of mustard greens at my local farmers market. The sweet squash and tangy vinaigrette bring a lively contrast that makes every bite delicious.
Ingredients
- Acorn squash: 1 medium, seeded and sliced into 1/2-inch wedges
- Olive oil: 2 tbsp
- Pure maple syrup: 2 tbsp
- Ground cinnamon: 1/2 tsp
- Kosher salt: 1/2 tsp
- Freshly ground black pepper: To taste
- Farro: 1 cup uncooked
- Water: 3 cups
- Salt (for farro): 1/2 tsp
- Mustard greens: 4 cups, stemmed and torn into bite-size pieces
- Red onion: 1/2 small, thinly sliced
- Pecans: 1/3 cup, toasted and roughly chopped
- Dried cranberries or cherries: 1/3 cup
- Goat cheese or feta: 2 oz (about 1/2 cup) crumbled
- Olive oil (vinaigrette): 3 tbsp
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 1 tbsp
- Maple syrup (vinaigrette): 1 tsp
- Lemon juice: 1 tsp
- Salt and black pepper (vinaigrette): To taste
Instructions
- Prepare the squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss acorn squash slices with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast the squash:
- Roast squash 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.
- Make the vinaigrette:
- In a small bowl or jar, whisk together all vinaigrette ingredients.
- Assemble the salad:
- In a large salad bowl, combine cooked farro, mustard greens, red onion, pecans, and dried cranberries. Drizzle with vinaigrette and toss to combine.
- Add squash & cheese:
- Arrange maple‑roasted squash slices over the salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Save My kids love piling their plates high with farro salad, and this recipe often appears at our holiday gatherings where everyone gets involved in assembling the toppings.
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). For nut-free, omit pecans. For dairy-free, omit or substitute cheese. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories: 410, Total Fat: 16 g, Carbohydrates: 58 g, Protein: 9 g.
Save This salad is easy to prepare and makes a flavorful centerpiece for any meal. Enjoy leftovers chilled for a quick lunch the next day.
Recipe Guide
- → How do I prepare the acorn squash for roasting?
Slice the squash into 1/2-inch wedges, toss with olive oil, maple syrup, cinnamon, salt, and pepper, then roast at 400°F for 25-30 minutes until tender and golden.
- → What texture should the farro have when cooked?
Cook farro until tender but still chewy, which usually takes 20-25 minutes simmering in salted water.
- → Can I substitute mustard greens if unavailable?
Yes, arugula or baby spinach make great alternatives that complement the other flavors.
- → How is the mustard vinaigrette made?
Whisk olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper until well combined.
- → What nuts are used in this salad and can they be omitted?
Toasted pecans add crunch, but they can be omitted or replaced for nut-free preferences.
- → Is this dish served warm or cold?
It’s delicious warm or at room temperature, allowing flavors to meld nicely.