Home > Recipes > Roasted Acorn Squash Salad with Farro, Pepitas and Dried Cranberries

Roasted Acorn Squash Salad with Farro, Pepitas and Dried Cranberries

Name: Roasted Acorn Squash Salad with Farro, Pepitas and Dried Cranberries
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 acorn squashes (about 1 Â½ pounds), unpeeled; 1 tablespoon olive oil; 1 cup uncooked farro; 2 cups arugula; 2 cups leafy salad greens; Â½ cup pepitas; Â½ cup dried cranberries; Â½ cup pomegranate arils; 4 ounces goat cheese, crumbled; Â¼ cup apple cider vinegar; Â½ cup olive oil; Â½ teaspoon coarse salt; Â¼ teaspoon black pepper

A colorful Roasted Acorn Squash Salad with Farro, Pepitas and Dried Cranberries guarantees an impressive presentation. Layer roasted acorn squash rings over arugula and greens tossed with farro, a nutty-flavored, high-protein whole grain. Sprinkle pepitas, dried cranberries, pomegranate arils and goat cheese crumbles over the top.

Rebecca Denton

Print Recipe

Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

2 acorn squashes (about 1 ½ pounds), unpeeled
1 tablespoon olive oil
1 cup uncooked farro
2 cups arugula
2 cups leafy salad greens
½ cup pepitas
½ cup dried cranberries
½ cup pomegranate arils
4 ounces goat cheese, crumbled

Vinaigrette:

¼ cup apple cider vinegar
½ cup olive oil
½ teaspoon coarse salt
¼ teaspoon black pepper

Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Cut each squash in half and scoop out the seeds. Slice squash into 1-inch rings and arrange on prepared baking sheet. Brush both sides of squash with oil and bake for 40 minutes, flipping halfway through. Set aside to cool.
Meanwhile, prepare the farro according to the package directions.
In a large mixing bowl, combine the arugula and salad greens. Add the farro, pepitas, cranberries, pomegranate arils and goat cheese.
In a small bowl, whisk together all vinaigrette ingredients. Drizzle salad with half the vinaigrette and gently toss to combine.
Transfer to a large serving plate and top with squash slices. Serve immediately with remaining vinaigrette on the side.