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.
I first made this salad for a weekend lunch, wanting something vibrant yet easy. The tastes and textures really helped celebrate the best of autumn produce.
Ingredients
- Acorn squash: 1 medium, seeded and sliced into 1/2‑inch wedges
- Olive oil: 2 tbsp, divided use
- Pure maple syrup: 2 tbsp for squash roasting, 1 tsp for vinaigrette
- Ground cinnamon: 1/2 tsp
- Kosher salt: 1/2 tsp for squash, 1/2 tsp for farro
- Black pepper: Freshly ground, to taste for squash and vinaigrette
- Farro: 1 cup uncooked
- Water: 3 cups
- Mustard greens: 4 cups, stemmed and torn into bite-size pieces
- Red onion: 1/2 small, thinly sliced
- Toasted pecans: 1/3 cup, 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
- Prep Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season & Roast:
- Toss squash slices in olive oil, maple syrup, cinnamon, salt, and pepper. Arrange on baking sheet. Roast 25–30 minutes, flipping halfway, until golden and tender. Set aside.
- Cook Farro:
- 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 chewy. Drain and cool slightly.
- Make Vinaigrette:
- Whisk olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper in a small bowl or jar.
- Assemble Salad:
- In a large bowl, combine cooled farro, mustard greens, red onion, pecans, and dried cranberries. Drizzle with vinaigrette and toss.
- Finish & Serve:
- Arrange roasted squash slices over salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Save to Pinterest My kids love decorating the squash slices before roasting, and we always end up sharing the last bit of goat cheese on top as a treat.
Substitutions & Variations
Try arugula or baby spinach instead of mustard greens, or toss in roasted chickpeas for more protein. Dried cherries can swap in for cranberries, and feta is a zingy alternative to goat cheese.
Serving Suggestions
This salad pairs perfectly with a crisp white wine like Sauvignon Blanc or serves as a hearty side with grilled chicken for non-vegetarians.
Nutritional Highlights
Each serving contains about 410 calories, with wholesome grains, healthy fats, and protein from cheese and nuts for a balanced meal.
Save to Pinterest This salad is best tossed fresh but leftovers make a great next-day lunch: just keep cheese separate until serving.
Recipe FAQs
- → Can I substitute mustard greens with other greens?
Yes, arugula or baby spinach make excellent alternatives if mustard greens aren’t available, offering similar peppery or mild flavors.
- → How do I cook farro to retain its texture?
Simmer farro in salted water for 20–25 minutes until tender yet chewy, then drain and cool slightly before mixing.
- → What is the best way to roast acorn squash evenly?
Toss squash slices with oil, maple syrup, cinnamon, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes, flipping halfway for even caramelization.
- → Can the goat cheese be substituted for a dairy-free option?
Yes, dairy-free cheese alternatives or simply omitting it works well to keep the salad creamy without dairy.
- → What wine pairs well with this salad?
A crisp white wine like Sauvignon Blanc complements the sweet and tangy flavors beautifully, enhancing the overall meal experience.