Farro Mustard Green Salad

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

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.