Save A vibrant, hearty salad featuring nutty farro, peppery mustard greens, and sweet maple‑roasted acorn squash, finished with a zesty vinaigrette. It's perfect for a satisfying lunch or as a flavorful side dish at gatherings.
I first made this salad on a chilly autumn evening when squash was plentiful, and it quickly became a family favorite. The nutty farro and tangy maple vinaigrette earned rave reviews around the table.
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), 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
- Roast 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 and roast for 25–30 minutes, flipping halfway, until golden and tender. Set aside to cool slightly.
- Cook 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.
- Prepare Vinaigrette:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt and black pepper.
- 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.
- Finish & Serve:
- Arrange maple‑roasted squash slices over the salad. Top with crumbled goat cheese or feta. Serve warm or at room temperature.
Save This salad has become a go-to dish for our cozy family dinners in fall. Even my picky eaters love the sweetness of the roasted squash paired with creamy cheese.
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, substitute cheese or omit entirely. 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 as beautiful as it is delicious—perfect for impressing at gatherings or meal prepping for busy weeks.
Recipe FAQs
- → What is farro and how should I cook it?
Farro is an ancient whole grain with a nutty flavor and chewy texture. Simmer it in salted water for 20–25 minutes until tender but still chewy, then drain and cool slightly before use.
- → Can I substitute mustard greens with other leafy greens?
Yes, arugula or baby spinach work well as alternatives, offering similar peppery or mild flavors to complement the other ingredients.
- → How do I prepare the maple-roasted acorn squash?
Slice acorn squash into wedges, toss with olive oil, pure maple syrup, cinnamon, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes until golden and tender.
- → Is there a recommended dressing for this dish?
A mustard vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and black pepper adds a zesty, balanced finish.
- → Can I make this salad vegan or nut-free?
For a vegan option, omit the goat cheese or substitute with a plant-based alternative. To avoid nuts, leave out toasted pecans and consider adding seeds or roasted chickpeas for crunch.