Save to Pinterest A vibrant, hearty salad featuring nutty farro, peppery mustard greens, and sweet maple‑roasted acorn squash, finished with a zesty vinaigrette is perfect for a satisfying lunch or side. With colorful ingredients and bold flavors, this dish embodies everything delightful about vegetable-forward cooking.
I first made this salad to impress vegetarian friends at a holiday gathering and was pleasantly surprised when even family members who prefer heartier dishes went back for seconds. The maple-roasted squash and chewy farro blend beautifully with the tangy vinaigrette and creamy goat cheese.
Ingredients
- Acorn squash: 1 medium, seeded and sliced into 1/2-inch wedges
- Olive oil: 2 tbsp, divided
- Pure maple syrup: 2 tbsp for roasting squash, plus 1 tsp for vinaigrette
- Ground cinnamon: 1/2 tsp
- Kosher salt: 1/2 tsp for squash, 1/2 tsp for farro, plus more to taste
- Black pepper: Freshly ground, to taste
- Farro: 1 cup uncooked
- Water: 3 cups to cook farro
- Mustard greens: 4 cups, stemmed and torn into bite-size pieces
- Red onion: 1/2 small, thinly sliced
- Pecans: 1/3 cup toasted, roughly chopped
- Dried cranberries or cherries: 1/3 cup
- Goat cheese or feta: 2 oz (about 1/2 cup) crumbled
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 1 tbsp
- Lemon juice: 1 tsp
Instructions
- Roast the squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss acorn squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper in a bowl. Arrange on the baking sheet and roast 25 to 30 minutes, flipping halfway, until golden and tender. Let cool slightly.
- Cook the farro:
- Bring water and salt to a boil in a medium saucepan. Add farro, lower heat, and simmer uncovered for 20 to 25 minutes until tender but chewy. Drain and cool slightly.
- Prepare the vinaigrette:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and black pepper.
- Assemble the salad:
- In a large salad bowl, mix cooked farro, mustard greens, red onion, pecans, and dried cranberries. Add vinaigrette and toss to combine.
- Finish and serve:
- Arrange maple-roasted squash over the salad and top with crumbled goat cheese. Serve warm or at room temperature.
Save to Pinterest Making this salad with my kids often leads to little hands scattering cranberries and sneaking roasted squash off the tray. It has become our seasonal go-to and a playful bonding moment in the kitchen.
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 (from cheese) and tree nuts (pecans). Easy substitutions make it friendly for nut- or dairy-free diets. Always check labels for allergen safety.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 58 g carbohydrates, 9 g protein
Save to Pinterest This farro and mustard green salad is sure to brighten your table with gorgeous colors and robust flavor. Serve it as a festive side or a stand-alone meal any time you crave something both comforting and fresh.
Recipe Questions & Answers
- → How do I cook farro for this salad?
Simmer farro in salted water for 20–25 minutes until tender but still chewy, then drain and cool slightly before mixing.
- → What can I substitute for mustard greens?
Try arugula or baby spinach for a milder, leafy alternative with similar texture.
- → How is the acorn squash prepared?
Slices are tossed with olive oil, maple syrup, cinnamon, salt, and pepper, then roasted until golden and tender.
- → Can this dish be made ahead?
Yes, both the roasted squash and cooked farro can be prepared in advance and combined just before serving.
- → What cheese works best in this salad?
Crumbled goat cheese or feta adds a creamy, tangy contrast to the sweet and earthy ingredients.
- → Is this salad suitable for vegan diets?
Omit the cheese or substitute with a plant-based alternative to keep it vegan-friendly.