Note: This takes a bit of work to come together, but it's worth it! It's gooood!

It’s the dawn of a new year, and the flurry of the holiday season has just run its course. Now that the hustle and bustle has died down, we’re ready to get back to our everyday routine for a bit – and our kitchen!

And what better way to start the new year than a refreshing, nourishing salad? This recipe is a mix of some of our best-loved ingredients – roasted acorn squash, warm farro, toasted walnuts, salty feta, and a zesty orange and mustard vinaigrette. The combination is a burst of flavors and textures that we found to be deliciously satisfying (thanks to La Buena Vida for the inspiration!). We couldn’t be more pleased to find another solid use for acorn squash (this stuffed version was one of the highlights of last year’s recipes). If acorn squash is not readily available in your area, you can substitute any type of winter squash (butternut, delicata, buttercup, or whatever you can find).

This salad is hearty enough to serve as a lunch or light dinner, with a generous amount of toppings and some bread or rolls. Or, try it as a substantial side salad or first course for a special dinner. Whatever the case, it’s an excellent way to enjoy some nutrient-rich winter eating!