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.
I made this salad for a family weekend lunch and everyone was so impressed with how colorful and flavorful it turned out. The maple‑roasted squash added the perfect touch of sweetness.
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 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 on the baking sheet.
- Roast the Squash:
- Roast squash for 25–30 minutes flipping halfway until golden and tender. Set aside to cool slightly.
- Cook the 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.
- Make the Vinaigrette:
- In a small bowl or jar whisk together all vinaigrette ingredients.
- Assemble 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 maple‑roasted squash slices over the salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Save Gathering around the table to share this salad is always a special moment in our home. It is especially loved by kids who enjoy the sweet squash and tart cranberries.
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) 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: 410 calories 16 g total fat 58 g carbohydrates and 9 g protein.
Save This salad is delicious warm or at room temperature: perfect for lunch or as a colorful side for dinner.
Recipe FAQs
- → How do I cook farro to keep it tender but chewy?
Simmer farro in boiling salted water for 20–25 minutes until it is tender but still has a slight chew. Drain and let it cool slightly before using.
- → Can I substitute mustard greens with other greens?
Yes, arugula or baby spinach work well as alternatives, providing a similar fresh and peppery flavor.
- → What is the best way to roast acorn squash?
Slice the squash into 1/2-inch wedges, toss with olive oil, maple syrup, cinnamon, salt, and pepper, then roast at 400°F for 25–30 minutes until golden and tender.
- → How should the vinaigrette be prepared?
Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper until smooth and emulsified.
- → Can I make this dish ahead of time?
Yes, you can prepare components like farro, roasted squash, and vinaigrette in advance and assemble just before serving to maintain freshness.