Description
A hearty and vibrant Farro Mustard Green Salad featuring roasted acorn squash, chewy farro, and a tangy maple-Dijon vinaigrette, topped with toasted pecans, dried cranberries, and crumbled goat cheese for a perfect balance of sweet, savory, and tangy flavors.
Ingredients
Scale
Roasted Acorn 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 Components
- 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
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
- Preheat oven and prepare squash: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season acorn squash: In a large bowl, toss the acorn squash wedges with olive oil, pure maple syrup, ground cinnamon, kosher salt, and freshly ground black pepper until evenly coated.
- Roast acorn squash: Arrange the seasoned squash slices in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping them halfway through cooking, until the squash is golden and tender. Remove from oven and let cool slightly.
- Cook farro: Bring the water and salt to a boil in a medium saucepan. Add the farro, reduce heat to simmer, and cook uncovered for 20 to 25 minutes until the grains are tender but still chewy. Drain any excess water and allow farro to cool slightly.
- Prepare vinaigrette: Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and black pepper in a small bowl or jar until emulsified and smooth.
- Combine salad ingredients: In a large bowl, combine the cooked farro, mustard greens, thinly sliced red onion, toasted pecans, and dried cranberries. Drizzle the vinaigrette over the mixture and toss thoroughly to coat all ingredients evenly.
- Assemble salad: Arrange the roasted acorn squash slices atop the dressed salad mixture. Sprinkle crumbled goat cheese or feta over the top. Serve the salad warm or at room temperature for best flavor.
Notes
- You can substitute goat cheese with feta or omit cheese to make the salad vegan.
- Farro can be cooked in advance and refrigerated; just bring to room temperature before assembling the salad.
- Mustard greens have a peppery bite; substitute with kale or spinach if preferred.
- For a nut-free version, omit the pecans or replace with toasted pumpkin seeds.
- This salad is excellent served warm but can be chilled and served cold as well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: farro salad, acorn squash, mustard greens, roasted squash salad, vegetarian salad, thanksgiving salad, fall salad
