Save to Pinterest 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.
This farro & mustard green salad first came together one autumn when I craved something both hearty and fresh for lunch. The maple roasted acorn squash brings warmth and sweetness while the tangy mustard vinaigrette really brightens up every bite.
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
- Prepare the Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 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. Roast squash for 25–30 minutes, flipping halfway, until golden and tender. Set aside to cool slightly.
- Cook the 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 the Vinaigrette:
- In a small bowl or jar, whisk together all vinaigrette ingredients.
- Build the Salad:
- In a large salad bowl, combine cooked farro, mustard greens, red onion, pecans, and dried cranberries. Drizzle with vinaigrette and toss to combine.
- Finish & Serve:
- Arrange maple‑roasted squash slices over the salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Save to Pinterest This recipe is a family favorite whenever squash season rolls around. The sweet aroma always gets everyone excited for dinner, and even the kids love helping arrange the ingredients on the plate.
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 labels if you have allergies.
Nutritional Information (per serving)
Calories: 410. Total Fat: 16 g. Carbohydrates: 58 g. Protein: 9 g.
Save to Pinterest Serve this salad as a main or a side—it always feels special. The leftovers keep beautifully for lunch the next day, too.
Recipe FAQs
- → What is farro and how should it be cooked?
Farro is an ancient whole grain with a nutty flavor and chewy texture. It should be simmered in salted water for 20–25 minutes until tender yet firm to the bite.
- → Can I substitute mustard greens in this dish?
Yes, arugula or baby spinach can be used as alternatives if mustard greens aren't available. Each offers a slightly different peppery or mild flavor.
- → How do I roast acorn squash for this salad?
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.
- → What variations can enhance the salad's protein content?
Adding roasted chickpeas or substituting goat cheese with a higher protein cheese can boost protein levels while keeping the salad flavorful.
- → How should the vinaigrette be prepared and used?
Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper. Drizzle over the salad and toss to ensure even coating.