Pin 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 fall family gathering and everyone loved the balance of savory farro and sweet squash. The mustard greens add a delightful kick that makes each bite special.
Ingredients
- Acorn squash: 1 medium seeded and sliced into 1/2inch wedges
- Olive oil: 2 tbsp for roasting squash
- Pure maple syrup: 2 tbsp for roasting squash plus 1 tsp for vinaigrette
- Ground cinnamon: 1/2 tsp for roasting squash
- Kosher salt: 1/2 tsp for squash 1/2 tsp for farro
- Black pepper: Freshly ground to taste for squash and vinaigrette
- Farro: 1 cup uncooked
- Water: 3 cups for cooking farro
- Mustard greens: 4 cups stemmed and 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 for salad
- Goat cheese or feta: 2 oz about 1/2 cup crumbled
- Apple cider vinegar: 1 tbsp for vinaigrette
- Dijon mustard: 1 tbsp for vinaigrette
- Lemon juice: 1 tsp for vinaigrette
- Salt and black pepper: To taste for vinaigrette
Instructions
- Roast the 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 single layer and roast for 25 to 30 minutes flipping halfway until golden and tender. Let cool slightly.
- Cook the Farro:
- In a medium saucepan bring water and salt to a boil. Add farro reduce heat and simmer uncovered for 20 to 25 minutes until tender but still chewy. Drain and let cool.
- Prepare the Vinaigrette:
- In a small bowl or jar whisk together olive oil apple cider vinegar Dijon mustard maple syrup lemon juice salt and black pepper until well combined.
- Build 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.
- Finish and Serve:
- Arrange roasted squash slices over salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Pin My kids always ask for seconds when this salad hits the table it is a true family favorite for chilly evenings and potlucks.
Serving Suggestions
This salad pairs beautifully with grilled chicken or salmon for a heartier meal and is delicious on its own with a side of fresh bread.
Nutrition Facts
Each serving provides approximately 410 calories 16 g fat 58 g carbohydrates and 9 g protein.
Make It Ahead
You can roast the squash and cook the farro up to 2 days ahead store separately and assemble just before serving for best texture.
Pin This salad is surprisingly filling and beautiful on any table enjoy leftovers the next day straight from the fridge.
Recipe Q&A
- → Can I substitute mustard greens with another leafy green?
Yes, arugula or baby spinach work well as alternatives, offering slightly different but complementary flavors.
- → How do I know when farro is cooked properly?
Simmer farro for 20–25 minutes until it is tender but still retains a bit of chewiness for texture.
- → What is the best way to roast acorn squash evenly?
Toss squash wedges with oil, maple syrup, and spices, then arrange in a single layer on a baking sheet and roast at 400°F, flipping halfway for even caramelization.
- → Can the vinaigrette be made ahead of time?
Yes, the mustard vinaigrette can be prepared in advance and stored refrigerated for up to 3 days to blend flavors.
- → Are there any common allergens to be aware of?
This dish contains nuts (pecans) and dairy (goat cheese or feta). For nut-free or dairy-free options, simply omit those ingredients.