Step 1

Preheat the oven to 37

Step 2

Toss the squash and onions with the thyme, olive oil and balsamic vinegar and spread in a single layer on a heavy baking sheet.

Step 3

Sprinkle everything with sea salt and roast, turning often, for 15-20 minutes or until soft but still toothsome (you don't want the squash to fall apart in the salad.)

Step 4

Remove from the oven and cool a bit.While you're roasting the veggies, cook the farro (please note that these directions are for the semi-pearled variety which takes about half as long to cook as the other kind.)

Step 5

Add the rinsed and drained farro to the stock and bring to a boil. Reduce the heat to low and simmer until tender but still firm, about 15-20 minutes.

Step 6

Drain any excess liquid from the farro and place in a large bowl or on a platter (whatever you intend to serve the salad on/in.)

Step 7

Add the parsley to the farro and toss with the walnut oil and a pinch of seal salt and a few grinds of black pepper. You can either toss in the squash and onions or serve them on top of the farro. If you're using goat cheese, dot the salad with it now. You can serve with or without greens - either arugula or watercress will add a nice little peppery bite.