Save A vibrant hearty salad featuring nutty farro peppery mustard greens and sweet mapleroasted acorn squash finished with a zesty vinaigrette perfect for a satisfying lunch or side.
I first made this salad during a fall gathering with friends and its combination of sweet squash and tangy vinaigrette quickly became the centerpiece everyone wanted seconds of.
Ingredients
- Acorn squash: 1 medium seeded and sliced into 1/2inch wedges
- Olive oil: 2 tbsp
- Pure maple syrup: 2 tbsp
- Ground cinnamon: 1/2 tsp
- Kosher salt: 1/2 tsp plus more for boiling farro
- Freshly ground black pepper: To taste
- Farro: 1 cup uncooked
- Water: 3 cups
- Mustard greens: 4 cups stemmed and torn into bite size pieces
- Red onion: 1/2 small thinly sliced
- Toasted pecans: 1/3 cup 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 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 in a large bowl then arrange in a single layer on the baking sheet.
- Roast Squash:
- Roast squash for 2530 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 2025 minutes until tender but still chewy. Drain and let cool slightly.
- Make Vinaigrette:
- In a small bowl or jar whisk together all vinaigrette ingredients until emulsified.
- 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 and Serve:
- Arrange maple roasted squash slices over the salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Save Sharing this salad at family dinners always sparks happy memories especially when my kids help toss the greens and sprinkle cheese before serving.
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 from goat cheese or feta and tree nuts from pecans for nutfree omit pecans and for dairyfree omit or substitute cheese always check labels for allergies.
Nutritional Information
Per serving calories 410 total fat 16 g carbohydrates 58 g protein 9 g
Save This salad is both colorful and delicious a wonderful centerpiece for gatherings or a nourishing lunch enjoy every vibrant bite.
Recipe Questions & Answers
- → Can I substitute mustard greens with other greens?
Yes, arugula or baby spinach works well as alternatives, offering a similar peppery or mild flavor profile.
- → How is the acorn squash prepared for this dish?
The squash is sliced and tossed with olive oil, maple syrup, cinnamon, salt, and pepper, then roasted until golden and tender.
- → What grains are used in this dish?
Farro is used, providing a chewy, nutty base that pairs nicely with the greens and roasted squash.
- → Is the vinaigrette sweetened?
Yes, the mustard vinaigrette includes a touch of maple syrup along with Dijon mustard, apple cider vinegar, and lemon juice for a balanced tangy-sweet flavor.
- → Can I make this dish ahead of time?
Yes, you can prepare components like roasted squash and cooked farro in advance, then assemble and dress just before serving.
- → Are there any allergen considerations?
The dish contains goat cheese and pecans; for dairy- or nut-free options, omit or substitute these ingredients accordingly.