Name: Maple-Glazed Squash & Grain Salad
Yield: 4 servings
Ingredients: 1 medium butternut or delicata squash (about 1¼ pounds), peeled and cut into ½-inch cubes; 2 tablespoons olive oil; 2 tablespoons pure maple syrup; Salt and freshly ground black pepper; 1½ cups farro (or quinoa for gluten-free); 3 cups water or stock; ½ teaspoon salt; 6 cups arugula; ½ cup dried cranberries; ¼ cup pumpkin seeds, toasted; 3 ounces goat cheese, crumbled; *Apple Cider Vinaigrette:**; 3 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅓ cup extra virgin olive oil

Maple-Glazed Squash & Grain Salad

Warm fall salad at its best. Roasted squash glazed with maple syrup until caramelized and sticky, tossed with farro or quinoa, dried cranberries, toasted pumpkin seeds, arugula, crumbled goat cheese, and an apple cider vinaigrette. It's substantial enough to be the main course and beautiful enough f

Ingredients

1 medium butternut or delicata squash (about 1¼ pounds), peeled and cut into ½-inch cubes
2 tablespoons olive oil
2 tablespoons pure maple syrup
Salt and freshly ground black pepper
1½ cups farro (or quinoa for gluten-free)
3 cups water or stock
½ teaspoon salt
6 cups arugula
½ cup dried cranberries
¼ cup pumpkin seeds, toasted
3 ounces goat cheese, crumbled
*Apple Cider Vinaigrette:**
3 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup extra virgin olive oil

Method

Preheat your oven to 220°C (425°F). Line a baking sheet with parchment.
Toss the squash with olive oil and maple syrup. Season with salt and pepper. Spread in a single layer on the baking sheet.
Roast for 20 to 25 minutes, stirring once halfway through, until caramelized and tender. Watch carefully near the end — the maple glaze can go from caramelized to burnt quickly.
Meanwhile, cook the farro: Combine the farro, water, and salt in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 25 to 30 minutes until tender but still chewy. Drain any excess liquid.
Make the vinaigrette: Whisk together the vinegar, maple syrup, mustard, salt, and pepper. Drizzle in the olive oil while whisking until emulsified.
In a large bowl, combine the warm farro, roasted squash (drizzled with any residual glaze from the pan), arugula, cranberries, and pumpkin seeds.
Drizzle with the vinaigrette and toss gently. The warmth of the farro and squash will wilt the arugula slightly.
Scatter the goat cheese over the top. Serve immediately.
*Storage:** Components keep separately in the refrigerator for up to 4 days. Assemble just before serving — the goat cheese and arugula don't hold up in storage.
*Seasonal note:** Delicata squash is ideal here — its skin is thin enough to eat, so you don't need to peel it. But butternut works equally well. The maple glaze is the key: use real maple syrup, not pancake syrup. The flavor difference is significant and the glaze caramelizes better.