# Components:
→ Roasted Squash
01 - 1 medium acorn squash, seeded and sliced into 1/2-inch wedges
02 - 2 tablespoons olive oil
03 - 2 tablespoons pure maple syrup
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon kosher salt
06 - Freshly ground black pepper, to taste
→ Farro
07 - 1 cup uncooked farro
08 - 3 cups water
09 - 1/2 teaspoon salt
→ Salad Base
10 - 4 cups mustard greens, stemmed and torn into bite-size pieces
11 - 1/2 small red onion, thinly sliced
12 - 1/3 cup toasted pecans, roughly chopped
13 - 1/3 cup dried cranberries or cherries
14 - 2 ounces crumbled goat cheese or feta
→ Mustard Vinaigrette
15 - 3 tablespoons olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 tablespoon Dijon mustard
18 - 1 teaspoon maple syrup
19 - 1 teaspoon lemon juice
20 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss acorn squash slices with olive oil, maple syrup, ground cinnamon, kosher salt, and black pepper until evenly coated. Arrange slices in a single layer on the prepared baking sheet.
03 - Roast the squash for 25 to 30 minutes, turning once halfway through, until golden and tender. Remove from oven and let cool slightly.
04 - Bring water and salt to a boil in a medium saucepan. Add farro, reduce heat to a simmer, and cook uncovered for 20 to 25 minutes until tender but still chewy. Drain and allow to cool slightly.
05 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper until emulsified.
06 - In a large bowl, mix cooked farro, mustard greens, sliced red onion, toasted pecans, and dried cranberries. Pour the vinaigrette over the salad and toss gently to combine.
07 - Arrange the maple-roasted acorn squash over the salad and sprinkle with crumbled goat cheese. Serve warm or at room temperature.
