I have for you yet another warm and satisfying winter dish. This is a perfect balance of savory, salty and sweet. This salad was a pleasant surprise. You could eat this as a meal or serve as a side.
2 cups of farro
1 bunch of mustard greens
1 acorn squash
sea salt and pepper
Feel free to soak farro hours before cooking. It will speed up the cooking process. I have researched other farro recipes, many say farro cooks in 20 minutes. I am not sure if they have a fast cooking farro or what, but every time I cook farro it takes 45-hour. Drain farro from the water it was soaking in and place into a saucepan. Cover in water to the top, add a sprinkle of salt and a bay leaf. Bring to a boil and cover, turn down heat to medium and simmer. Cook until tender about 45 minutes, check on it through out the process, add more water if needed.
Meanwhile preheat oven to 375 degrees. Slice acorn squash in half, remove any seeds and guts. Slice into quarter of an inch slices and place on a sheet pan. Add 2 tablespoons of maple syrup and a drizzle of vegetable oil. Toss well and season with salt and pepper. Place in the oven and bake until tender and lightly browned about 30-45 minutes. Wash a bunch of mustard greens and tear into bite size pieces. Place into a large bowl. When farro is done, drain and allow to cool slightly. Not completely because you want to put the warm farro in with the mustard greens to wilt them.
For the dressing take the juice of lemon and whisk in olive oil. I do a half acid, half oil ratio with this. Only because you want the citrus to have a chance in competing with the richness of the farro and the greens. Season the dressing with salt and pepper. Add dressing to farro and mustard greens, toss well. Taste and adjust to preference. Serve farro salad with the roasted acorn squash, feta cheese and toasted walnuts on top. Nom!