Warm Farro and Mustard Green Salad with Maple-Roasted Acorn Squash

December 14, 2011


Author Notes: This salad contains a perfect balance of sweet and salty. Enjoy it as a meal, or serve it as a side.

Tip: If possible, soak the farro for a few hours to speed up the cooking process, then drain before you cook it.
Nicole Franzen

Food52 Review: WHO: Nicole Franzen is a food and lifestyle photographer from Brooklyn, NY.
WHAT: A bitter farro salad, sweetened slightly by maple syrup and acorn squash.
HOW: Toss warm farro with mustard greens, lemon juice, and olive oil. Serve with maple-roasted acorn squash, feta cheese, and toasted walnuts.
WHY WE LOVE IT: This salad includes everything we want to eat in the fall, but it also translates well to any season -- the lemon brightens it for summer, while the combination of the warm farro with mustard greens makes it hearty enough for colder weather. If you want to bolster it further, trying adding root vegetables like beets or an additional protein, like salmon, on top.
The Editors

Serves: 4 to 6

Ingredients

  • 2 cups farro
  • Sea salt, to taste
  • 1 bay leaf
  • 1 acorn squash
  • 2 tablespoons maple syrup
  • Vegetable oil, to cook
  • Pepper, to taste
  • Juice of 1 lemon
  • 2 tablespoons olive oil, plus more if needed
  • 1 bunch mustard greens
  • 1/2 cup crumbled feta cheese, to serve
  • 1/2 cup chopped walnuts, toasted, to serve
In This Recipe

Directions

  1. To cook the farro, place it in a saucepan with a sprinkle of sea salt, a bay leaf, and enough water to cover the farro completely. Cover the pan and bring the water to a boil, then reduce to a simmer. Cook until tender, 20 to 45 minutes, making sure to add water if needed.
  2. While the farro cooks, preheat the oven to 375º F. Slice the acorn squash in half, and discard any seeds and guts. Cut into 1/4-inch slices and place on a sheet pan. Add the maple syrup and a drizzle of vegetable oil. Toss well and season with salt and pepper. Place in the oven and bake until tender and lightly browned, about 30 to 45 minutes.
  3. For the dressing, whisk together the lemon juice with an equal amount of olive oil so that you have a half acid, half oil ratio. (This ratio allows for the citrus to stand out against the richness of the farro and the greens.) Season the dressing with salt and pepper, to taste. Dress the farro and mustard greens, toss well. Serve farro salad with the roasted acorn squash, feta cheese, and toasted walnuts on top. Nom!
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes:
Salad|Vegetable|Maple Syrup|Mustard Greens|Squash|Walnut|Serves a Crowd|Sheet Pan|Winter|Vegetarian

Reviews (3) Questions (0)

3 Reviews

Änneken October 15, 2018
I had a couple of reservations about this salad (mustard greens only? Way too spicy. Lemon/oil ration..ugh, that's going to be so acidic!) but made it anyways as I had acorn squash, farro and mustard greens at home. Result: It's a great salad! Trust the author, I'd say...It's beautiful, the mustard greens mellowed out and the lemon vinaigrette is just right. I doubled up on the nuts though and I am glad I did. Loved it!
 
ezachos September 2, 2017
I never see mustard greens in my usual grocery stores. Can you suggest alternatives (got it with the baby chard, though, thanks!)
 
mindia January 5, 2012
This was delicious! I subbed sliced almonds (for the walnuts) and baby chard (for the mustard greens) since that is what I had on hand, and it was great. But I'm sure the added punch from the mustard greens is probably pretty wonderful and will give that a go in the future. Thanks for sharing!