Save A vibrant, hearty salad featuring nutty farro, peppery mustard greens, and sweet maple‑roasted acorn squash, finished with a zesty vinaigrette. This colorful dish is perfect for a satisfying lunch or as a memorable side for gatherings.
I first made this salad when looking for something vibrant and hearty to bring to a fall potluck. The roasted acorn squash adds incredible sweetness, and the maple vinaigrette ties everything together in a way that’s both comforting and fresh.
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
- Roast the Squash:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss acorn squash slices with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange in a single layer and roast for 25 to 30 minutes, flipping halfway, until golden and tender. Let cool slightly.
- Cook the Farro:
- While the squash roasts, bring water and salt to a boil in a medium saucepan. Add farro, reduce heat, and simmer uncovered for 20 to 25 minutes until tender but still chewy. Drain and cool slightly.
- Mix Vinaigrette:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper.
- 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 and Serve:
- Arrange maple‑roasted squash over the salad and top with crumbled cheese. Serve warm or at room temperature.
Save This salad is now a favorite at family gatherings. My kids love the sweet squash, and it’s a dish that even picky eaters ask for seconds on!
Required Tools
For the best results, make sure you have a large baking sheet, parchment paper, generous mixing bowls, a medium saucepan, a whisk or jar for the vinaigrette, a sharp chef’s knife, and a sturdy cutting board.
Allergen Information
This salad contains milk and tree nuts, but you can omit pecans and cheese for nut‑free or dairy‑free options. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories 410, Total Fat 16 g, Carbohydrates 58 g, Protein 9 g.
Save Serve this salad fresh for best texture and flavor. Leftovers keep well and make a tasty lunch the next day!
Recipe Guide
- → How do you cook the farro for this salad?
Simmer farro in salted boiling water for 20-25 minutes until tender but chewy, then drain and cool before mixing.
- → What gives the acorn squash its sweet flavor?
Maple syrup coats the acorn squash slices before roasting, adding a natural sweetness that caramelizes in the oven.
- → Can I substitute the mustard greens?
Yes, arugula or baby spinach can be used as alternatives if mustard greens aren’t available.
- → What nuts are included in the salad?
Toasted pecans add crunch and richness, balancing the sweet and peppery ingredients.
- → How is the vinaigrette prepared?
The dressing combines olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper whisked together for a tangy finish.
- → Is this dish suitable for vegetarians?
Yes, it features plant-based ingredients with goat cheese or feta as the only dairy component.