Pin A vibrant hearty salad featuring nutty farro peppery mustard greens and sweet maple‑roasted acorn squash finished with a zesty vinaigrette a perfect choice for a satisfying lunch or side.
I first made this salad for a fall gathering with friends and everyone fought for seconds thanks to the unexpected combination of squash cranberries and goat cheese.
Ingredients
- Acorn squash: 1 medium seeded and sliced into 1/2inch wedges
- Olive oil: 2 tbsp divided
- Maple syrup: 2 tbsp plus 1 tsp divided
- Ground cinnamon: 1/2 tsp
- Kosher salt: 1/2 tsp plus 1/2 tsp
- Black pepper: Freshly ground to taste
- Farro: 1 cup uncooked
- Water: 3 cups
- Mustard greens: 4 cups stemmed and torn
- 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
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Instructions
- Roast squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. In a bowl toss squash wedges with 2 tbsp olive oil 2 tbsp maple syrup cinnamon salt and pepper. Spread on sheet and roast for 25 to 30 minutes flipping halfway until golden and tender. Let cool slightly.
- Cook farro:
- While squash roasts bring water and 1/2 tsp salt to a boil in a saucepan. Add farro reduce heat and simmer uncovered 20 to 25 minutes until chewy. Drain and cool slightly.
- Make vinaigrette:
- Whisk together 1 tbsp olive oil apple cider vinegar Dijon mustard 1 tsp maple syrup lemon juice salt and pepper until emulsified.
- Assemble base:
- In a large bowl combine cooked farro mustard greens red onion pecans and dried cranberries. Drizzle with vinaigrette and toss well.
- Finish & serve:
- Arrange roasted squash over salad. Top with crumbled goat cheese or feta. Serve warm or at room temperature.
Pin This salad instantly became a family favorite at our holiday table bringing together our love for colorful produce and comfort food in one bowl.
Variations
Try substituting roasted chickpeas for pecans to make it nutfree or use vegan cheese for a dairyfree version without sacrificing flavor.
Pairings
This salad pairs perfectly with a crisp white wine like Sauvignon Blanc or as a side to roasted chicken for a complete meal.
Prep Tips
Toast pecans ahead and slice onion thin for best texture. Prepare mapleroasted squash up to a day in advance to save time.
Pin Serve this salad as a festive side or a lunch main to brighten winter days with every bite.
Recipe Questions
- → How do I roast acorn squash properly?
Slice the acorn squash into wedges, toss with olive oil, maple syrup, cinnamon, salt, and pepper, then roast at 400°F for 25-30 minutes until golden and tender.
- → Can I substitute mustard greens with other greens?
Yes, arugula or baby spinach make excellent substitutes if mustard greens are unavailable, providing a similar peppery or mild flavor.
- → What is the best way to cook farro for this dish?
Simmer farro in salted water for 20-25 minutes until tender but still slightly chewy, then drain and cool slightly before mixing.
- → How should I store leftovers to keep them fresh?
Store the salad in an airtight container in the refrigerator for up to 2 days. Add the dressing just before serving to maintain freshness.
- → Are there any common allergens in this dish?
The salad contains tree nuts (pecans) and dairy (goat cheese or feta). For nut-free or dairy-free options, omit or substitute these ingredients.
