1

Preheat the oven to 350° and put a medium pot of salted water on to boil. In a jar make the dressing by combining the olive oil, maple syrup, mustard, salt and apple cider vinegar, Shake well to combine and set aside.

2

Add the squash and 1 Tbsp of the dressing to a sheet pan, coat the squash in the dressing and roast for 20 minutes or until the squash is tender. Add the farro to the boiling water and cook like pasta for about 20 minutes.

3

While the squash and farro are cooking, add 1 Tbsp of the dressing to a big bowl with the shredded kale. Massage the dressing into the kale with your hands until the greens are wilted and tender. Set aside.

4

Check in on your squash and when the cubes are about 3 minutes away from being finished, add your pecans to the sheet pan. Drain your tender farro and add to the marinated kale. Add more dressing if needed.

5

Once the squash and pecans are cooked, remove from the oven and add to the kale farro mixture. Top everything with the cubed pear and gruyere chunks. Serve warm.

6

Notes: If you would like to use an alternative grain I suggest quinoa. The cooking times will be slightly less so keep that in mind when cooking. To make this dish nut-free, substitute the pecans for ¼ C pumpkin seeds. They will take about 1 minute to toast in the oven or you can purchase pre-roasted seeds. To make this dish dairy-free you can simply omit the gruyere or substitute with a dairy-free alternative. A soft cheese like a dairy-free goat cheese option would work really well.