Introduction

This Farro Mustard Green Salad is a hearty and vibrant dish that combines the nutty flavor of farro with roasted acorn squash and tangy mustard greens. Enhanced by a maple-Dijon vinaigrette and topped with toasted pecans and creamy goat cheese, it’s perfect as a nutritious lunch or a flavorful side.

A white plate on a white marbled surface holds a colorful salad with four large crescent-shaped pieces of roasted orange squash with dark green skin placed evenly on top. Beneath and mixed throughout are fresh green leafy arugula, small grains of cooked wheat in light brown, and scattered small pieces of deep red dried cranberries. There are a few curved slices of cooked purple-red onion on top, and small bits of white cheese and chopped nuts are spread across the salad. The whole dish has a glossy light drizzle of dressing that adds shine to the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 cup uncooked farro

3 cups water

1/2 tsp salt

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

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

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2: In a large bowl, toss the acorn squash slices with 2 tablespoons olive oil, maple syrup, ground cinnamon, kosher salt, and freshly ground black pepper until evenly coated. Arrange the slices in a single layer on the prepared baking sheet.

Step 3: Roast the squash for 25 to 30 minutes, flipping once halfway through, until golden and tender. Remove from the oven and set aside to cool slightly.

Step 4: Bring 3 cups of water and 1/2 teaspoon salt to a boil in a medium saucepan. Add the farro, reduce heat, and simmer uncovered for 20 to 25 minutes until tender but still chewy. Drain and let cool slightly.

Step 5: In a small bowl or jar, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and black pepper to make the vinaigrette.

Step 6: In a large bowl, combine the cooked farro, mustard greens, red onion, toasted pecans, and dried cranberries. Drizzle with the vinaigrette and toss well to combine evenly.

Step 7: Arrange the roasted acorn squash slices on top of the salad and sprinkle with the crumbled goat cheese. Serve warm or at room temperature.

FAQs

Can I use canned or pre-cooked farro?

Yes, canned or pre-cooked farro can be used to save time. Just drain and rinse it before adding to the salad.

How do I know when the acorn squash is done roasting?

The squash should be tender when pierced with a fork and have a golden, caramelized surface. Roasting for 25 to 30 minutes usually achieves this texture.