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.
I first brought this farro & mustard green salad to a fall potluck, and it instantly became a crowd favorite. The maple-roasted squash adds a subtle sweetness that perfectly complements the peppery greens and chewy farro.
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
- Prepare Squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss squash slices with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange in single layer.
- Roasting Squash:
- 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 medium saucepan. Add farro, reduce heat, and simmer uncovered for 20–25 minutes until tender but still chewy. Drain and let cool slightly.
- Make Vinaigrette:
- In small bowl or jar, whisk together all vinaigrette ingredients.
- Prepare Salad:
- In large salad bowl, combine cooked farro, mustard greens, red onion, pecans, and dried cranberries. Drizzle with vinaigrette and toss to combine.
- Finish Salad:
- Arrange maple-roasted squash slices over the salad. Top with crumbled goat cheese. Serve warm or at room temperature.
Pin It This salad is a staple at our autumn gatherings. My daughter especially loves helping arrange the roasted squash—it makes for a special family kitchen moment every time.
Substitutions and Variations
Swap mustard greens for arugula or baby spinach if you prefer a milder green. Roasted chickpeas can add extra crunch and protein for a heartier dish.
Serving Suggestions
Serve this salad as a satisfying vegetarian main course or a colorful side dish for roasted meats. It pairs beautifully with a crisp white wine like Sauvignon Blanc.
Nutrition
Each serving delivers about 410 calories, 16 g fat, 58 g carbohydrates, and 9 g protein—making it both filling and balanced for lunch or dinner.
Pin It This salad brings together bright fall flavors and beautiful textures—enjoy immediately or prep components in advance to save time!
Recipe FAQs
- → How do I cook farro for the salad?
Simmer farro in salted water for 20-25 minutes until tender but still chewy, then drain and cool slightly before using.
- → Can I substitute mustard greens with other greens?
Yes, arugula or baby spinach can be used as alternatives if mustard greens are unavailable.
- → What’s the best way to roast acorn squash?
Slice acorn squash into wedges, toss with olive oil, maple syrup, cinnamon, salt, and pepper, then roast at 400°F for 25-30 minutes until golden and tender.
- → How can I make this dish nut-free?
Omit pecans or substitute with seeds like pumpkin or sunflower seeds to keep a crunchy texture without nuts.
- → Is it possible to serve this salad warm?
Yes, it can be enjoyed warm or at room temperature, which enhances the flavors and texture contrast.
- → What cheese works best for this salad?
Crumbled goat cheese or feta provide a creamy, tangy contrast that complements the salad ingredients beautifully.