Makes 3 servings.

1/2 cup dry farro
1 lb Red Dog delicata squash, seeds removed and sliced into half moons
1/2 Tbsp olive oil, divided
Salt
Pepper
Dash cinnamon
1 bunch Red Dog lacinato kale
2 Red Dog beets, cooked and diced
1/4 cup toasted pecans
1/3 cup feta cheese, crumbled

Balsamic Dressing
1.5 Tbsp balsamic vinegar
1.5 Tbsp extra virgin olive oil
1/4 Tbsp honey
1/4 Tbsp Dijon mustard
Salt
Pepper

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Cook farro on the stovetop according to package instructions. Transfer cooked farro to a clean baking sheet and spread it out in a thin layer. Put the baking sheet in the fridge to quickly cool down the farro for the salad.

Toss delicata squash with half the olive oil, a generous shake of salt and pepper, and cinnamon. Spread it out on the prepared baking sheet and bake for 20-25 minutes until fork tender.

Prepare the kale by removing the stems, washing and drying the leaves, and chopping the leaves into bite-size pieces. In a large salad bowl, massage the kale with the remaining olive oil and a pinch of salt until it is softened for the salad. Add the cooked and cooled farro, roasted delicata squash, beets, toasted pecans, and feta cheese to the salad bowl.

Whisk together balsamic vinegar, extra virgin olive oil, honey, Dijon, and a generous pinch of salt and pepper in a small bowl until cohesive. Pour the dressing over the salad and mix everything up well. Serve and enjoy!