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.
This salad has become a go-to for me when I want something fresh and filling with a touch of autumn sweetness from maple-roasted squash. The farro adds a great texture and the tangy vinaigrette brings everything together beautifully.
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 into bite-size pieces 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
- Prepare Squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. In large bowl toss squash slices with olive oil maple syrup cinnamon salt and pepper. Arrange on baking sheet.
- Roast Squash:
- Roast squash for 25 30 minutes flipping halfway until golden and tender. Set aside to cool slightly.
- Cook Farro:
- In medium saucepan bring water and salt to boil. Add farro reduce heat simmer uncovered for 20 25 minutes until tender but still chewy. Drain and cool slightly.
- Make Vinaigrette:
- In small bowl or jar whisk together vinaigrette ingredients.
- Combine Salad:
- In large bowl combine cooked farro mustard greens red onion pecans dried cranberries. Drizzle with vinaigrette and toss.
- Finish & Serve:
- Arrange maple-roasted squash over salad. Top with crumbled cheese. Serve warm or at room temperature.
Save This salad is a favorite at our family table especially during fall when squash is abundant. Everyone loves grabbing a big scoop and sharing stories over a nourishing meal.
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 (cheese) and 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 best enjoyed fresh. Feel free to customize with your favorite greens and toppings.
Kitchen Guide
- → How is the acorn squash prepared?
The acorn squash is sliced into wedges, tossed with olive oil, maple syrup, cinnamon, salt, and pepper, then roasted at 400°F for 25–30 minutes until tender and golden.
- → What grains are featured in the dish?
Nutty farro is simmered until tender but still chewy and serves as the hearty base of the salad.
- → Can mustard greens be substituted?
Yes, arugula or baby spinach can be used as alternatives if mustard greens are unavailable.
- → What nuts are included for texture?
Toasted pecans add a crunchy element, complementing the other ingredients.
- → What dressing is used to finish the salad?
A zesty mustard vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, maple syrup, and lemon juice balances the flavors.