This hearty fall salad combines the flavors of roasted squash, creamy goat cheese, warm farro, and an easy pecan vinaigrette to make a power-lunch salad.
by Erin Alderson
Tips & Tricks: Acorn squash skin is edible but needs to be roasted long enough to make it tender. If you're unsure, switch to using delicata squash or butternut squash (without the skin).
Nutrition: see the information.