Roasted Acorn Squash Salad with Pecan Vinaigrette

5 from 1 reviews

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.




  • 1 small acorn squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt


  • 1/2 cup pecan pieces
  • 1/4 cup olive oil (or pecan oil, if available)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon sea salt


  • 3 to 4 handfuls baby spinach
  • 1 1/2 cups cooked farro
  • 1 medium shallot, thinly sliced
  • 1 ounces crumbled goat cheese


  • Preheat oven to 425˚F. Slice a small part of one of the sides of the squash to create a base. Trim the ends from the squash, cut it in half lengthwise and scoop out the sides. Place the cut-sides down and cut the squash into ¼” thick slices. Place on a sheet tray and toss with olive oil and salt. Roast until the squash and peels are tender, 30 to 40 minutes.
  • While the squash is roasting, heat a small skillet over medium heat. Add the pecans and toast, shaking the pan, until the nuts are fragrant. Transfer to 1/3 cup of the pecans bowl to a bowl and save the remaining pecans to use as a topping. Add the olive oil, vinegar, maple syrup, and salt while the nuts are still warm. Stir vigorously and set aside.
  • In a large bowl combine the spinach, cooked farro, shallot, half the squash, and half the dressing. Toss to combine the salad then lay the remaining squash on top of the salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.


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).

Stock up: get the pantry ingredients you will need: pecans, acorn squash, farro

Nutrition:  see the information.