Warm Farro And Mustard Green Salad With Maple-Roasted Acorn Squash

• 2 cups farro
• Sea salt, to taste
• 1 bay leaf
• 1 acorn squash
• 2 tablespoons maple syrup
• Vegetable oil, to cook
• Pepper, to taste
• Juice of 1 lemon
• 2 tablespoons olive oil, plus more if needed
• 1 bunch mustard greens
• 1/2 cup crumbled feta cheese, to serve
• 1/2 cup chopped walnuts, toasted, to serve

1. To cook the farro, place it in a saucepan with a sprinkle of sea salt, a bay leaf, and enough water to cover the farro completely. Cover the pan and bring the water to a boil, then reduce to a simmer. Cook until tender, 20 to 45 minutes, making sure to add water if needed.
2. While the farro cooks, preheat the oven to 375u0b0 F. Slice the acorn squash in half, and discard any seeds and guts. Cut into 1/4-inch slices and place on a sheet pan. Add the 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 to 45 minutes.
3. For the dressing, whisk together the lemon juice with an equal amount of olive oil so that you have a half acid, half oil ratio. (This ratio allows for the citrus to stand out against the richness of the farro and the greens.) Season the dressing with salt and pepper, to taste. Dress the farro and mustard greens, toss well. Serve farro salad with the roasted acorn squash, feta cheese, and toasted walnuts on top. Nom!

farro, salt, bay leaf, acorn, maple syrup, vegetable oil, pepper, lemon, olive oil, mustard greens, feta cheese, walnuts

Taken from food52.com/recipes/15369-warm-farro-and-mustard-green-salad-with-maple-roasted-acorn-squash (may not work)