Description

As the crisp autumn air settles in, this salad is the perfect way to celebrate seasonal flavors. Sweet roasted acorn squash, nutty farro, and vibrant roasted vegetables come together in a wholesome, colorful dish. A light lemon-Dijon dressing ties everything together, creating a salad that is satisfying, nutritious, and perfect for weeknight dinners, holiday gatherings, or meal prep lunches. The combination of textures—from chewy grains to tender squash and crunchy nuts—makes every bite interesting, while its stunning presentation makes it a centerpiece-worthy dish.

Ingredients

Scale

2 medium acorn squashes, halved and seeded
1 cup farro, rinsed
2 cups vegetable broth or water
1 red bell pepper, diced
1 small red onion, thinly sliced
2 tablespoons olive oil, divided
Salt and black pepper, to taste
1 teaspoon ground cinnamon
1/2 teaspoon smoked paprika (optional)
1/2 cup toasted walnuts or pecans
1/4 cup dried cranberries
2 cups baby spinach or mixed greens
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup

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Instructions

Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with salt, pepper, and cinnamon. Place cut side down on a parchment-lined baking sheet and roast for 35–40 minutes until tender. Let cool, then scoop out the flesh and cut into cubes.
While the squash roasts, bring 2 cups vegetable broth or water to a boil. Add the rinsed farro and a pinch of salt. Reduce heat and simmer for 20–25 minutes until tender but slightly chewy. Drain and set aside.
Toss diced red bell pepper and sliced red onion with 1 tablespoon olive oil, salt, pepper, and smoked paprika if using. Roast for 20–25 minutes until tender and slightly caramelized.
In a small bowl, whisk together lemon juice, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper. Slowly drizzle in 1–2 tablespoons olive oil while whisking to emulsify. Adjust seasoning to taste.
In a large bowl, combine cooked farro, roasted squash, roasted vegetables, greens, toasted nuts, dried cranberries, and parsley. Drizzle with dressing and gently toss to coat.
Transfer to a serving platter or plates and garnish with extra parsley, nuts, or cranberries if desired. Serve warm or at room temperature.

Notes

Make ahead: Roast squash, vegetables, and cook farro in advance; store separately. Add dressing just before serving.
Vegetable variations: Add roasted carrots, Brussels sprouts, or sweet potatoes.
Grain alternatives: Substitute farro with quinoa, barley, or brown rice for different textures.
Vegan-friendly: Naturally vegan; use maple syrup instead of honey.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days; add dressing when ready to serve.

Prep Time: 20 minutes
Cook Time: 50 minutes