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–+ servings
A vibrant Thanksgiving salad featuring roasted butternut squash, apple slices, pomegranate seeds, and crispy tofu.

Roasted Acorn Squash and Halloumi Salad with Farro

This salad features roasted acorn squash, golden halloumi, and tender farro, tossed with fresh herbs and a tangy apple cider vinaigrette. It's a vibrant and satisfying dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Roasting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For Roasting
  • 1 acorn squash cut in half, seeds removed, sliced into 1/4-inch pieces
  • 1 cup halved cipollini onions or shallot wedges
  • 8 ounces halloumi cubed
  • Extra-virgin olive oil for drizzling
  • Sea salt
  • Freshly ground black pepper
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
For the Salad
  • 1.5 cups cooked farro
  • 1 cup finely chopped fresh herbs parsley and/or cilantro
  • 1 handful mixed salad greens
  • 2 small kohlrabi bulbs peeled and sliced paper thin (or 2 additional carrots)
  • 2 carrots peeled into ribbons
  • 1/2 apple thinly sliced
  • 2 tablespoons toasted walnuts or pepitas
  • 1/3 cup pomegranate arils
  • 1/4 cup crumbled feta cheese
  • 1 handful microgreens optional
  • Fresh lemon juice to taste

Equipment

  • Baking sheets
  • Parchment paper
  • Small bowl
  • Medium bowl
  • Large platter

Method
 

  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Place the squash and onions on one baking sheet, and the halloumi on the other. Drizzle the squash, onions, and halloumi with olive oil and sprinkle with salt and pepper. Roast for 20 to 30 minutes, or until the squash is tender, the onions are soft, and the halloumi is golden brown around the edges.
  2. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, mustard, maple syrup, salt, and pepper to taste. Set aside.
  3. In a small bowl, toss the kohlrabi with a drizzle of the dressing and coat evenly. In a medium bowl, combine the farro, herbs, and about 1/4 of the dressing.
  4. Assemble the salad on a large platter. Add the farro mixture, mixed greens, roasted squash, onions, halloumi, dressed kohlrabi, carrot ribbons, sliced apple, and walnuts or pepitas. Drizzle with the remaining dressing as desired. Sprinkle the pomegranate arils and feta cheese on top. Season to taste. Add a squeeze of lemon juice just before serving for extra brightness. Top with microgreens, if using.

Notes

This salad can be partially prepared in advance. Roast the squash, onions, and halloumi, and make the dressing ahead of time. Store them separately in the refrigerator. Toss the kohlrabi with dressing and combine the farro and herbs just before assembling to keep everything fresh.

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