Ingredients

• 2 acorn squash
• 2 cups farro
• 1 bunch local greens (we used kale)
• 1 orange, zested and juiced (for 2 teaspoons fresh squeezed juice, and zest)
• Parmesan cheese, shaved
• ½ cup walnuts
• 4 Tablespoons olive oil, divided
• 2 Tablespoons white wine vinegar
• 2 teaspoons stone ground mustard
• 1 teaspoon honey
• Salt
• Pepper
• Parchment paper

Directions

1. Roast the squash: Preheat the oven to 425°.  Cut the acorn squash in half and scoop out the seeds.  Cut into ¼ inch slices. Line a baking sheet with parchment paper. Toss the squash slices with 2 Tablespoons olive oil, several pinches salt, and fresh ground pepper and place on prepared baking sheet. Roast about 30 to 40 minutes.

2. Cook the farro: Meanwhile, in a medium saucepan, place 2 cups farro with 6 cups water. Bring to a boil, then simmer for about 15 minutes, until tender. When finished, drain and mix with a drizzle of olive oil and a pinch of salt.

3. Toast the walnuts: Crush or chop the walnuts (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item). In a small skillet, toast the nuts over medium to low heat, stirring occasionally, until they are brown and fragrant, taking care that they don’t burn.

4. Make the dressing: In a lidded jar, combine 2 Tablespoons olive oil, 2 Tablespoons white wine vinegar, 2 teaspoons stone ground mustard, 1 teaspoon honey, and 2 teaspoons fresh squeezed orange juice and zest. Shake vigorously to combine (alternatively, whisk the ingredients together in a small bowl). Season with a pinch of salt and fresh ground pepper. Taste, and adjust seasonings if needed.

5. Assemble the salad: On each plate or bowl, pile a bunch of greens. Top with roasted squash, warm farro, Parmesan and toasted walnuts. Drizzle with dressing and season to taste with fresh ground pepper.