Farro Mustard Greens Salad

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 made this salad for our first chilly evening in October: the maple‑roasted squash filled the house with warm, delicious aromas, while the farro and mustard greens made it hearty enough for dinner. Every bite’s a celebration of autumn produce!

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 large bowl, toss acorn squash slices with olive oil, maple syrup, cinnamon, salt, and pepper. Arrange in a single layer on the baking sheet.

Roasting:

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 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 a small bowl or jar, whisk together all vinaigrette ingredients.

Assemble Salad Base:

In a 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

When I shared this salad at a family Sunday lunch, even my picky nephew went for seconds! Its colors and flavors make it a favorite for gatherings.

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), 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

This salad bursts with autumn flavor and is easy to adapt for any diet: perfect for impressing guests or enjoying on a cozy weeknight.

Recipe FAQ

→ Can I substitute mustard greens in this dish?

Yes, arugula or baby spinach work well as alternatives, adding different but complementary flavors.

→ How do I cook farro for this salad?

Simmer farro in salted water for 20-25 minutes until tender but chewy, then drain and cool slightly before mixing.

→ What is the best way to roast the acorn squash?

Toss squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper. Roast at 400°F for 25-30 minutes until golden and tender.

→ Can I make the vinaigrette ahead of time?

Yes, the mustard vinaigrette can be whisked together in advance and stored refrigerated for up to 2 days.

→ Are there any common allergens in this salad?

This includes tree nuts (pecans) and dairy (goat cheese or feta). For allergen-free versions, omit pecans and cheese accordingly.