1 medium acorn squash, halved and seeds removed

2 tbsp olive oil

1 tbsp maple syrup

2 cups farro

1 lemon (zest and juice)

¼ cup olive oil (for dressing)

½ cup chopped walnuts

4 oz crumbled goat cheese or feta

Sea salt and black pepper, to taste

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Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
Slice acorn squash into 1-inch wedges. Toss with 2 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper until coated.
Arrange on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
Meanwhile, cook farro in salted water according to package instructions (about 25–30 minutes). Drain and let cool slightly.
In a large bowl, combine farro, roasted squash, and chopped walnuts.
Prepare the dressing: whisk together lemon zest, lemon juice, ¼ cup olive oil, and a pinch of salt and pepper.
Drizzle dressing over the salad and toss gently to combine.
Top with crumbled goat cheese or feta. Adjust seasoning and serve warm or at room temperature.

Keep the squash skin on—it softens when roasted and adds texture.

Add greens like arugula or spinach for a fresher version.

For vegan, omit cheese or use a dairy-free alternative.

Swap farro for quinoa, barley, or brown rice if preferred.

Add dried cranberries or pomegranate seeds for extra sweetness.