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 pairing farro with mustard greens during a fall weekend when squash was abundant. The nutty grains and the sharp greens balanced the sweetness of maple-roasted acorn squash perfectly, making this salad a hit even with picky eaters.
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
- Roast the Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange on the baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender. Let cool slightly.
- Cook Farro:
- 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.
- Prepare Vinaigrette:
- Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper in a small bowl or jar.
- Assemble Salad:
- In a large salad bowl, combine cooled farro, mustard greens, red onion, pecans, and cranberries. Drizzle with vinaigrette and toss to combine.
- Finish and Serve:
- Arrange maple-roasted squash slices over salad. Top with crumbled cheese. Serve warm or at room temperature.
Save This salad has become a staple at family gatherings in the fall. Everyone loves making their own bowl and sharing tales of crisp autumn days over hearty helpings.
Required Tools
Large baking sheet, parchment paper, large mixing bowls, medium saucepan, whisk or jar with lid, chef's knife, cutting board
Allergen Information
Contains milk (goat cheese or feta), 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 Enjoy this salad warm or at room temperature, and don't forget to drizzle extra vinaigrette if you like a bolder taste.
Recipe Guide
- → How do you cook farro for the salad?
Simmer farro in salted boiling water for 20-25 minutes until tender but slightly chewy. Drain and cool before mixing.
- → Can I substitute mustard greens?
Yes, arugula or baby spinach can be used as alternatives if mustard greens are unavailable.
- → What is the best method to roast acorn squash?
Toss sliced acorn squash with olive oil, maple syrup, cinnamon, salt, and pepper. Roast at 400°F for 25-30 minutes until golden and tender.
- → How is the vinaigrette prepared?
Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper until emulsified.
- → Are there allergen considerations to keep in mind?
The dish contains tree nuts (pecans) and dairy (goat cheese or feta). For nut-free or dairy-free needs, omit these ingredients accordingly.