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 first tried combining squash with farro for a winter potluck, and the maple-roasted acorn squash truly brought warmth and depth to each bite. Now this salad always gets requested at family gatherings.
Ingredients
- Acorn squash: 1 medium, seeded and sliced into 1/2-inch wedges
- Olive oil: 2 tbsp, divided
- Pure maple syrup: 2 tbsp plus 1 tsp, divided
- Ground cinnamon: 1/2 tsp
- Kosher salt: 1/2 tsp plus additional to taste
- Black pepper: Freshly ground, 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
- Pecans: 1/3 cup toasted, roughly chopped
- Dried cranberries or cherries: 1/3 cup
- Goat cheese or feta: 2 oz (about 1/2 cup) crumbled
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 1 tbsp
- Lemon juice: 1 tsp
Instructions
- Roast squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss acorn squash slices with 2 tbsp olive oil, 2 tbsp maple syrup, cinnamon, salt, and pepper. Arrange on baking sheet and roast for 25 to 30 minutes, flipping halfway, until golden and tender. Allow to cool slightly.
- Cook farro:
- Bring 3 cups water and 1/2 tsp salt to a boil in a medium saucepan. Add farro, reduce heat, and simmer uncovered for 20 to 25 minutes until tender but chewy. Drain and let it cool slightly.
- Prepare vinaigrette:
- In a small bowl or jar, whisk together 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp maple syrup, 1 tsp lemon juice, salt, and pepper to taste.
- Assemble salad:
- In a large bowl, combine cooked farro, mustard greens, red onion, pecans, and dried cranberries. Drizzle with vinaigrette and toss well.
- Finish and serve:
- Arrange roasted squash slices over the salad, then top with crumbled goat cheese or feta. Serve warm or at room temperature.
Save This salad has become part of our family holiday spread, especially in autumn when squash is in season. Even picky eaters come back for seconds!
Pairings & Serving Suggestions
Serve alongside grilled chicken or fish, or enjoy as a standalone vegetarian entree. A glass of chilled Sauvignon Blanc complements the flavors beautifully.
Diet & Allergen Modifications
To make this salad nut-free, simply omit pecans. For a dairy-free version, skip the cheese or use a substitute: always check product labels for allergen safety.
Nutrition Snapshot
Per serving: 410 calories, 16 g fat, 58 g carbohydrates, 9 g protein.
Save This colorful salad is sure to brighten any table and satisfies both taste and texture lovers.
Recipe FAQ
- → What is farro and how is it prepared?
Farro is an ancient grain with a nutty flavor and chewy texture. It is simmered in salted water until tender but still slightly firm.
- → Can I substitute mustard greens with other greens?
Yes, arugula or baby spinach can be used as alternatives to mustard greens for a milder flavor.
- → How do you roast acorn squash for best flavor?
Slice the squash, toss with olive oil, maple syrup, cinnamon, salt, and pepper, then roast at 400°F until golden and tender.
- → What adds the sweet and tangy notes to this dish?
Maple syrup in the roasted squash and vinaigrette, along with lemon juice and apple cider vinegar, provide balanced sweetness and tanginess.
- → Are there any nut-free options for this salad?
To make it nut-free, simply omit the toasted pecans or substitute with seeds like pumpkin or sunflower seeds.
- → Can this dish be served warm or cold?
It can be enjoyed warm or at room temperature, allowing the roasted squash and vinaigrette flavors to meld beautifully.