It’s the dawn of a new year, and the flurry of the holiday season has just run its course. Now that the hustle and bustle has died down, we’re ready to get back to our everyday routine for a bit – and our kitchen!
And what better way to start the new year than a refreshing, nourishing salad? This recipe is a mix of some of our best-loved ingredients – roasted acorn squash, warm farro, toasted walnuts, salty feta, and a zesty orange and mustard vinaigrette. The combination is a burst of flavors and textures that we found to be deliciously satisfying (thanks to La Buena Vida for the inspiration!).
We couldn’t be more pleased to find another solid use for acorn squash (this stuffed version was one of the highlights of last year’s recipes). If acorn squash is not readily available in your area, you can substitute any type of winter squash (butternut, delicata, buttercup, or whatever you can find).
This salad is hearty enough to serve as a lunch or light dinner, with a generous amount of toppings and some bread or rolls. Or, try it as a substantial side salad or first course for a special dinner. Whatever the case, it’s an excellent way to enjoy some nutrient-rich winter eating!
Roasted Acorn Squash with Fresh Greens, Farro and Feta
Inspired by La Buena Vida
What You Need
2 acorn squash
2 cups farro (or substitute barley if farro is not available)
1 bunch of local greens
One orange (for 2 teaspoons fresh squeezed juice and zest)
1/2 cup walnuts
4 tablespoons olive oil, divided
2 tablespoons white wine vinegar
2 teaspoons stone ground mustard
1 teaspoon honey
What To Do
1 Roast the squash: Preheat the oven to 425°F. Cut the acorn squash in half and scoop out the seeds. Cut into 1/4 inch slices. Line a baking sheet with parchment paper, and toss the squash slices with 2 tablespoons olive oil, several pinches kosher salt, and fresh ground pepper. Roast until tender, about 30 to 40 minutes.
2 Cook the farro: Meanwhile, in a medium saucepan, place 2 cups farro with 6 cups water. Bring to a boil, then simmer for about 15 minutes, until tender. When finished, drain and mix with a drizzle of olive oil and a pinch of salt.
3 Toast the walnuts: Crush or chop the walnuts (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item). In a small skillet, toast the nuts over medium to low heat, stirring occasionally, until they are brown and fragrant, taking care that they don’t burn.
4 Make the dressing: In a small canning jar, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 teaspoons stone ground mustard, 1 teaspoon honey, and 2 teaspoons fresh squeezed orange juice. Shake vigorously to combine (alternatively, whisk the ingredients together in a small bowl). Season with a pinch of kosher salt and fresh ground pepper. Taste, and adjust seasonings if needed.
5 Assemble the salad: On each plate or bowl, pile a bunch of greens. Top with roasted squash, warm farro, feta crumbles and toasted walnuts. Drizzle with some dressing and garnish with a bit of orange zest and fresh ground pepper.