Directions

• Preheat oven to 400° (F)  Prepare an 18×13 sheet pan with parchment paper or foil. Peel the butternut squash and dice into 1-inch pieces. Rub the squash pieces with 2 tbsp grapeseed oil, 1/2 tsp Kosher salt, and 1/4 tsp black pepper. Roast the squash for 30 minutes.
• Bring 2 quarts of water to a boil and add 1 tbsp of Kosher salt. Add the farro and reduce the heat to keep the water at a low boil. At about 10 minutes, remove a few grains of the farro to test for doneness. The grains should be softened, but still have a little bite. The brand I purchase typically takes about 12-14 minutes to cook through. Drain and rinse the farro under cold water and allow it to drain. Spread the farro onto a paper towel lined dinner plate so it continues to release moisture.
• Thinly slice the green kale, place in a large bowl, and toss it with appx. 1/4 tsp of Kosher salt. This will wilt it slightly and make it more receptive to the dressing (I greatly prefer this to “massaging” kale for a salad, which makes it look and taste slimy.).
• Prepare the dressing by whisking together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in the olive oil to emulsify. Season to taste with Kosher salt and pepper.
• When the butternut squash pieces are cool enough to handle, add them to the bowl with the kale. Add the farro and about 1/2 cup of the dressing. Season to taste again. Top the salad generously with freshly grated Parmesan cheese and the toasted pine nuts. Pass around remaining dressing.