Warm farro and mustard green salad with maple-roasted acorn squash
Delight your senses with a hearty warm farro salad featuring peppery mustard greens and sweet maple-roasted acorn squash. Perfect blend of flavors!
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
Instructions:
- When cooking the farro, place it in a pot with a bit of sea salt, a bay leaf, and enough water to fully cover the farro. Cover the pot and bring the water to a boil, then lower the heat to a simmer. Cook until soft, for approximately 20 to 45 minutes, ensuring to add more water if necessary.
- While the farro is cooking, preheat the oven to 375º F. Halve the acorn squash, removing any seeds and pulp. Slice into 1/4-inch pieces and arrange on a baking sheet. Drizzle with maple syrup and a splash of vegetable oil. Mix well and season with salt and pepper. Place in the oven and bake until tender and slightly golden, around 30 to 45 minutes.
- To make the dressing, combine the lemon juice with an equal part of olive oil to achieve a balanced acidic and oily mixture. (This balance helps the citrus flavor to contrast with the heartiness of the farro and the greens.) Season the dressing with salt and pepper to your liking. Toss the cooked farro and mustard greens with the dressing. Present the farro salad with the roasted acorn squash, crumbled feta cheese, and toasted walnuts on top. Enjoy!
Summary:
- Calories: 2457 kcal
- Fat: 106 g
- Protein: 77 g
- Carbs: 340 g
- Potassium: 3615 mg
- Magnesium: 757 mg