19 In Main Courses/ Salads

Roasted Acorn Squash with Fresh Greens, Farro, and Feta

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!

Acorn Squash with Greens, Farro and Feta | A Couple Cooks

Thanks to Melody Acres for the acorn squash and Homestead Growers for the greens (both at the Indy Winter Farmer’s Market)!

Roasted Acorn Squash with Fresh Greens, Farro, and Feta
Serves: 4
What You Need
  • 2 acorn squash
  • 4 tablespoons olive oil, divided
  • 2 cups farro (or barley)
  • ½ cup walnuts
  • 2 tablespoons white wine vinegar
  • 2 teaspoons stone ground mustard
  • 1 teaspoon honey
  • 1 orange (zest and 2 teaspoons juice)
  • 1 bunch of salad greens
  • ¼ cup feta cheese crumbles
  • Kosher salt
  • Fresh ground pepper
What To Do
  1. Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds, then cut into ¼ inch slices. In a medium bowl, toss the squash slices with 2 tablespoons olive oil, several pinches kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and top with the squash slices. Roast until tender, about 30 to 40 minutes.
  2. Meanwhile, in a medium saucepan, add 2 cups farro and 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 kosher salt.
  3. Crush or chop the walnuts. 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. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 teaspoons stone ground mustard, 1 teaspoon honey, and 2 teaspoons fresh squeezed orange juice. Season with a pinch of kosher salt and fresh ground pepper. Taste, and adjust seasonings if needed.
  5. To serve, pile greens on a plate or in a bowl. Top with roasted squash, warm farro, toasted walnuts, and feta cheese crumbles. Drizzle with dressing and garnish with orange zest and fresh ground pepper.
Inspired by La Buena Vida



You Might Also Like


  • Reply
    January 2, 2012 at 9:17 am

    tell me about Farro….I am out of the loop, I am afraid….
    this sounds delish…cannot wait to try it

    • Reply
      January 5, 2012 at 2:12 pm

      Farro is a grain similar to barley or spelt, if you’ve worked with those. However, it’s very quick cooking – just about 15 minutes! It’s one of my favorite whole grains to use, and is becoming more available. Let us know if you try it out!

  • Reply
    Lindsay @ The Lean Green Bean
    January 2, 2012 at 11:31 am

    looks like a great combo of flavors

  • Reply
    Krissy's Creations
    January 2, 2012 at 9:27 pm

    Farro is quickly becoming one of my favorite grains. I love finding new recipes for it, and this salad looks both nourishing and delicious!

    • Reply
      January 5, 2012 at 2:16 pm

      Thanks – it’s one of my favorites too! We have a salad with roasted vegetables and farro in the archives that is also very delicious – it was the first thing we ever made with farro. You could check that out for more inspiration too :)

    • Reply
      January 5, 2012 at 2:22 pm

      I just included the hyperlink for the recipe in the comment below to Fran :)

  • Reply
    January 2, 2012 at 10:18 pm

    I love how the squah looks I saw a similar recipe from Jamie Oliver and it looked pretty good I would love to try yours!

  • Reply
    January 3, 2012 at 11:20 am

    This looks so fresh and wonderful! It’s absolutely what I am looking for after the hefty holidays. More so, this looks like a recipe to keep =)

  • Reply
    Fran {The Flavorful Fork}
    January 4, 2012 at 5:38 pm

    I am a huge fan of squash, especially roasted. But I haven’t really experimented with farro yet. How else do you like to use it?

  • Reply
    January 4, 2012 at 11:18 pm

    I made this tonight substituting barley for farro (it was what I could find easily) and it was delicious!

    • Reply
      January 5, 2012 at 2:11 pm

      Wonderful! I’m so glad you enjoyed it! I’m ready to make it again already :)

  • Reply
    January 11, 2012 at 9:24 am

    I made this last night switching out the farro for quinoa (its what I had in the house) and pomegranate tangerine vinegar instead of white wine vinegar – YUMM! I always forget how much I like acorn squash! Can’t wait to see what’s next!

  • Reply
    January 27, 2012 at 1:17 pm

    This looks crazy good!

  • Reply
    February 13, 2013 at 1:18 pm

    I think I bookmarked this recipe over a year ago. I was never able to find farro, and really wanted to try this awesome new grain.

    I finally found farro, and made this salad for myself and my salad hating husband. He liked it even more than me (and I thought it was amazing)!

    Thanks for another fabulous recipe.

  • Reply
    Jon Ransom
    May 1, 2013 at 8:23 pm

    This is one of my very favorite recipes. It’s filling and incredibly healthy. We eat it as a main course every couple weeks and love it. Thanks.

  • Reply
    January 27, 2014 at 10:12 pm

    I stumbled upon this recipe today while trying to find something to do with farro I bought on sale. I used some kale instead of greens (only because the kale was sitting in the fridge and hitting it’s final days). I thought it was excellent, but my slightly less adventurous husband didn’t care for it. Oh well. More for me, lunch leftovers will be amazing!! Delish! I’ve Pinned it and shared with friends. Keep up the good work!

    • Reply
      January 27, 2014 at 11:10 pm

      Glad you enjoyed it! Thanks for writing :)

      • Reply
        January 28, 2014 at 12:49 am

        OK, I have to amend my post. Just caught hubby eating the tasty leftovers out of the fridge. Guess he changed his mind! :-D

    Leave a Reply

    Rate this recipe:  

    Subscribe to Free Email Updates

    Don't miss any of our new recipes!