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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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.
