# What You'll Need:
→ Roasted Squash
01 - 1 medium acorn squash, seeded and sliced into 1/2-inch wedges
02 - 2 tbsp olive oil
03 - 2 tbsp pure maple syrup
04 - 1/2 tsp ground cinnamon
05 - 1/2 tsp kosher salt
06 - Freshly ground black pepper, to taste
→ Farro
07 - 1 cup uncooked farro
08 - 3 cups water
09 - 1/2 tsp salt
→ Salad Base
10 - 4 cups mustard greens, stemmed and torn into bite-size pieces
11 - 1/2 small red onion, thinly sliced
12 - 1/3 cup toasted pecans, roughly chopped
13 - 1/3 cup dried cranberries or cherries
14 - 2 oz (about 1/2 cup) crumbled goat cheese or feta
→ Mustard Vinaigrette
15 - 3 tbsp olive oil
16 - 1 tbsp apple cider vinegar
17 - 1 tbsp Dijon mustard
18 - 1 tsp maple syrup
19 - 1 tsp lemon juice
20 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the acorn squash slices with olive oil, maple syrup, cinnamon, salt, and pepper in a large bowl. Spread the squash in a single layer on the baking sheet.
02 - Roast the squash for 25 to 30 minutes, flipping the pieces halfway through, until they become golden and tender. Remove from the oven and let cool slightly.
03 - While the squash roasts, bring water and salt to a boil in a medium saucepan. Add the farro, lower the heat, and simmer uncovered for 20 to 25 minutes until tender but still chewy. Drain and allow to cool slightly.
04 - Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper in a small bowl or jar.
05 - In a large bowl, toss the cooked farro, mustard greens, red onion, toasted pecans, and dried cranberries. Drizzle with the prepared vinaigrette and mix well.
06 - Arrange the roasted acorn squash on top of the salad mixture. Sprinkle with crumbled goat cheese. Serve warm or at room temperature.
