This savory and sweet pumpkin salad is made with roasted acorn squash, spelt, and an orange dressing with feta crumbles.
It’s the start of a new year and the hustle and bustle of the holiday season has just started. Now that the excitement has subsided, we can get back to our everyday lives – and our cooking! And what better way to start the new year than with a refreshing and filling Farro Squash Salad? This recipe is a blend of some of our favorite ingredients: roasted acorn squash, warm farro, toasted walnuts, salty feta, and a zesty orange and mustard vinaigrette. The combination is an explosion of flavors and textures that we found deliciously satisfying.
Make this pumpkin salad
We couldn’t be happier to find another solid use for acorn squash (this stuffed version was a highlight 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 light lunch or dinner with a generous amount of toppings and bread or rolls. Or try it as a rich side salad or as a main course for a special dinner. Either way, it’s a great way to enjoy a nutrient-dense winter diet!
What is Faro?
Farro is a whole grain from the wheat family that can be used as an alternative to rice or pasta. We love it for its chewy texture and nutty flavor. You can eat it on its own or in soups and salads like this one.
Since farro is made from wheat, it is not gluten-free. If you want a gluten-free version of this salad, try quinoa or brown rice.
Point: If you like this recipe, you might also like our Mushroom Parmesan Farro! It transforms farro into an entree or bowl.
Looking for more salad recipes?
Aside from this Farro Acorn Squash Salad, here are some of our favorite salad recipes:
This Farro Squash Salad is…
Vegetarian and gluten free. For vegans, plant-based and dairy-free, omit the cheese.
The description
This savory and sweet pumpkin salad is made with roasted acorn squash, spelt, and an orange dressing with feta crumbles.
- 2 acorn squash
- 6 tablespoons olive oil, shared
- 2 cups Faro
- ½ cup Mother
- 2 tablespoons white wine vinegar
- 2 teaspoons Stone ground mustard
- 1 teaspoon Honey
- 1 Orange (zest and 2 teaspoons juice)
- 1 Bunch of green lettuce
- ¼ cup crumbled feta cheese
- Kosher salt
- Ground fresh pepper
- Preheat oven to 425°F. Halve the squash and remove the seeds, then cut into ¼-inch slices. In a medium bowl, toss the squash slices with 2 tablespoons olive oil, several pinches of kosher salt, and freshly ground pepper. Line a baking sheet with parchment paper and place the pumpkin slices on it. Roast until tender, about 30 to 40 minutes.
- Meanwhile, in a medium saucepan, add the farro and 6 cups of water. Bring to a boil, then simmer until tender, about 15 minutes. When done, drain and toss with a drizzle of olive oil and a pinch of kosher salt. (If you have an Instant Pot, go to Instant Pot farro and use 2 cups farro and 3 cups water.)
- Crush or chop the nuts. In a small skillet over medium-low heat, toast the walnuts, stirring occasionally, until brown and fragrant, being careful not to burn them.
- In a small bowl, whisk together 4 tablespoons olive oil, white wine vinegar, stone ground mustard, honey, and freshly squeezed orange juice. Season with a pinch of kosher salt and freshly ground pepper. Taste, season if necessary.
- To serve, stack the vegetables on a plate or in a bowl. Garnish with roasted pumpkin, warm farro, toasted walnuts and crumbled feta cheese. Drizzle with dressing and garnish with orange zest and freshly ground pepper.
- Category: salad
- Method: Cooked
- Kitchen: American
Keywords: Pumpkin Salad, Acorn Squash Salad, Acorn Squash Recipes, Farro Recipes, Pumpkin and Farro, Farro Salad
