Maple Roasted Acorn Squash Farro Salad

This salad is the perfect balance of sweet, nutty, and tangy flavors. I love how the caramelized acorn squash pairs with hearty farro, crunchy walnuts, and creamy goat cheese, all brought together with a bright lemon-olive oil dressing. It’s a cozy yet refreshing dish that feels special enough for entertaining but simple enough for a weekday meal.

Why You’ll Love This Recipe

I enjoy recipes that celebrate seasonal produce, and this salad does that beautifully. The maple-roasted acorn squash adds a subtle sweetness that complements the earthiness of farro, while the lemon dressing keeps things light and vibrant. It’s nutrient-dense, colorful, and can be served warm or at room temperature, which makes it great for meal prep or gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 medium acorn squash, sliced in half lengthwise, seeds removed
2 tablespoons olive oil
1 tablespoon maple syrup
2 cups farro
1 lemon
¼ cup olive oil
½ cup chopped walnuts
4 oz crumbled goat cheese or feta
sea salt and pepper

Directions

1. Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
2. Slice the acorn squash into 1-inch thick wedges. In a bowl, toss the squash pieces with 2 tablespoons olive oil, 1 tablespoon maple syrup, and a good pinch of salt and pepper.
3. Arrange the squash on the prepared baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until the squash is tender and caramelized.
4. While the squash roasts, cook the farro according to the package instructions (usually simmered in salted water for about 25–30 minutes until tender but still chewy). Drain any excess water and let it cool slightly.
5. In a large bowl, combine the cooked farro, roasted squash, and chopped walnuts.
6. For the dressing, zest and juice the lemon, then whisk with ¼ cup olive oil and a pinch of sea salt and pepper. Drizzle over the salad and toss gently to coat.
7. Sprinkle the crumbled goat cheese or feta on top before serving. Taste and adjust seasoning as needed.

Servings and Timing

This recipe serves 4 people as a main dish or 6 as a side.
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: approximately 45 minutes.

Variations

• Add greens: Toss in baby arugula, spinach, or kale for a fresher, lighter version.
• Switch grains: Substitute quinoa, barley, or brown rice if you don’t have farro.
• Change the cheese: Try blue cheese or shaved Parmesan for a different flavour profile.
• Add protein: Top with grilled chicken, salmon, or chickpeas for extra heartiness.
• Add fruit: A handful of dried cranberries or pomegranate seeds adds a sweet-tart contrast.

Storage/Reheating

• Storage: Once cooled, I store the salad in an airtight container in the fridge for up to 3 days. Keep the cheese separate until serving if possible.
• Reheating: I enjoy it cold or at room temperature, but if I want it warm, I gently reheat the farro and squash portion in the microwave or a skillet before adding the cheese.
• Make ahead: The farro and roasted squash can be prepared a day in advance. Assemble the salad just before serving to maintain texture and freshness.

FAQs

Can I eat the acorn squash skin?

Yes—I often leave the skin on because it becomes tender when roasted. If you prefer, you can peel it before cooking.

What’s the best way to cook farro?

I cook it like pasta: boil it in plenty of salted water until tender, then drain and fluff with a fork.

Can I make this salad vegan?

Absolutely—just skip the goat cheese or replace it with a vegan cheese alternative. The rest of the recipe is naturally plant-based.

Can I use another type of squash?

Yes! Butternut or delicata squash both work beautifully as substitutes for acorn squash.

How do I keep the nuts crunchy?

If I’m storing leftovers, I add the walnuts just before serving to keep them from softening.

What does farro taste like?

Farro has a nutty, chewy texture that makes it ideal for hearty salads like this—it’s satisfying and holds up well with dressing.

Can I add more dressing?

Definitely. If I want a more pronounced citrus flavor, I’ll double the lemon-olive oil mixture or add a touch more maple syrup for balance.

How can I make the dressing creamier?

Whisk in a spoonful of Dijon mustard or Greek yogurt for a creamier consistency.

Can I roast the squash in advance?

Yes—the squash can be roasted up to 2 days ahead. Store it in the fridge and reheat or serve at room temperature.

Is this served warm or cold?

I love it either way—warm in cooler months or cold/room temperature as a refreshing grain salad in summer.

Conclusion

I adore this maple roasted acorn squash farro salad for its balance of sweet, savoury, and tangy flavours. The tender roasted squash, chewy farro, creamy goat cheese, and crunchy walnuts make every bite interesting. It’s beautiful enough for a festive table yet simple enough for a nourishing weeknight dinner. I always feel good serving it—it’s wholesome, satisfying, and full of texture and colour.

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