Roasted Beet-and-Squash Salad

Makes 4 servings.

1/2 c. farro
1/2 lb. beets, peeled and cut into 1/2-inch wedges
1 Red Dog kuri or buttercup squash, cut into 1/2-inch wedges
1/4 c. olive oil, divided
Kosher salt and freshly ground pepper
1.5 Tbsp. apple cider vinegar
1/2 Tbsp. whole-grain mustard
1/2 Tbsp. chopped thyme
1/2 Tbsp. honey
1 bunch Red Dog kale, thick stems discarded and leaves thinly sliced

Preheat oven to 425°F.

Cook farro according to package directions.

Meanwhile, toss together beets, squash and 1/8 cup oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until tender, 30 to 40 minutes.

Whisk together vinegar, mustard, thyme, honey, and 1/8 cup oil. Season with salt and pepper. Add farro, roasted vegetables, and kale and stir to combine.