Pin It 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 recipe brings together contrasting flavors and textures, making it well suited for all seasons.
The first time I tried farro in a salad, I was struck by its hearty chewiness and how it elevated even simple ingredients. Pairing it with sweet roasted squash and tangy vinaigrette always impresses guests and makes me crave salads all autumn long.
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
- Prep Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and Roast:
- In a bowl, toss acorn squash slices with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange in a single layer on the baking sheet.
- Bake:
- Roast squash for 25–30 minutes, flipping halfway, until golden and tender. Set aside to cool slightly.
- Cook Farro:
- While squash roasts, bring water and salt to a boil in a saucepan. Add farro, reduce heat, and simmer uncovered for 20–25 minutes until tender but still chewy. Drain and let cool slightly.
- Make Vinaigrette:
- Whisk together all vinaigrette ingredients in a small bowl or jar.
- Build Salad:
- Combine cooked farro, mustard greens, red onion, pecans, and dried cranberries in a salad bowl. Drizzle with vinaigrette and toss to combine.
- Finish & Serve:
- Arrange maple‑roasted squash over the salad and top with crumbled goat cheese. Serve warm or at room temperature.
Pin It 
I love serving this salad for our weekend lunches, especially when my family gathers for a casual meal. The colors always brighten our table, and even picky eaters dive in when they see the sweet squash and cheesy topping.
Required Tools
Large baking sheet, parchment paper, large mixing bowls, medium saucepan, whisk or jar with lid, chefs knife, cutting board
Allergen Information
Contains milk (goat cheese or feta) and tree nuts (pecans). For nut‑free, omit pecans. For dairy‑free, omit or substitute cheese. Always check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 410, Total Fat: 16 g, Carbohydrates: 58 g, Protein: 9 g
Pin It 
Enjoy this salad freshly tossed, or make ahead and store the components separately for easy weekday meals. The flavors meld even more as it sits.
Recipe Questions & Answers
- → What can I substitute if mustard greens are unavailable?
Try using arugula or baby spinach as mild, peppery alternatives that complement the other flavors well.
- → How should farro be cooked for this salad?
Simmer farro in salted water for 20–25 minutes until tender but still chewy, then drain and cool slightly before mixing.
- → Can I prepare the roasted squash ahead of time?
Yes, roasting the acorn squash in advance and refrigerating it can save time and the flavors develop even more.
- → What nuts are featured in this dish?
Toasted pecans add a crunchy, buttery element that pairs nicely with the salad's sweet and tangy components.
- → Is the vinaigrette sweetened?
A touch of maple syrup is added to the mustard vinaigrette, providing a subtle sweetness that balances acidity and spice.