Pin 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 made this salad for our first chilly evening in October: the maple‑roasted squash filled the house with warm, delicious aromas, while the farro and mustard greens made it hearty enough for dinner. Every bite’s a celebration of autumn produce!
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
- Prep Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and Roast:
- In a large bowl, toss acorn squash slices with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roasting:
- Roast squash for 25–30 minutes, flipping halfway, until golden and tender. Set aside to cool slightly.
- Cook Farro:
- While squash roasts, 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.
- Make Vinaigrette:
- In a small bowl or jar, whisk together all vinaigrette ingredients.
- Assemble Salad Base:
- In a large salad bowl, combine cooked farro, mustard greens, red onion, pecans, and dried cranberries. Drizzle with vinaigrette and toss to combine.
- Finish Salad:
- Arrange maple‑roasted squash slices over the salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Pin When I shared this salad at a family Sunday lunch, even my picky nephew went for seconds! Its colors and flavors make it a favorite for gatherings.
Required Tools
Large baking sheet: parchment paper: large mixing bowls: medium saucepan: whisk or jar with lid: chefs 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
Pin This salad bursts with autumn flavor and is easy to adapt for any diet: perfect for impressing guests or enjoying on a cozy weeknight.
Recipe FAQ
- → Can I substitute mustard greens in this dish?
Yes, arugula or baby spinach work well as alternatives, adding different but complementary flavors.
- → How do I cook farro for this salad?
Simmer farro in salted water for 20-25 minutes until tender but chewy, then drain and cool slightly before mixing.
- → What is the best way to roast the acorn squash?
Toss squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper. Roast at 400°F for 25-30 minutes until golden and tender.
- → Can I make the vinaigrette ahead of time?
Yes, the mustard vinaigrette can be whisked together in advance and stored refrigerated for up to 2 days.
- → Are there any common allergens in this salad?
This includes tree nuts (pecans) and dairy (goat cheese or feta). For allergen-free versions, omit pecans and cheese accordingly.