Start by preparing the farro by rinsing it in a fine mesh strainer. In a medium-large pot, add the farro and 1 quart of water. Bring to a boil, then reduce heat and simmer for 25 minutes uncovered. Check for doneness. It should have a chewy, meaty texture. Use a fine mesh strainer to drain excess water and set the cooked farro aside. For a gluten-free option, use quinoa or sorghum.

Preheat the oven to 400 F (205 C).

Arrange chopped kabocha (or butternut) winter squash and chickpeas onto a parchment or silicone mat-lined baking sheet. Bake for 25 to 30 minutes.

Using a separate parchment- or silicone mat-lined baking sheet, arrange chopped cabbage and onions. Bake for 15 minutes.

Finally, spread the chopped kale on another lined baking sheet. Bake for 10 minutes.

Each baking sheet cooks at the same temperature but for a different amount of time. If you have room in your oven, you can bake them concurrently. The squash and chickpeas bake for 25 to 30 minutes. The cabbage and onions bake for 15 minutes. Kale bakes for 10 minutes.

Assemble the salad and drizzle on the balsamic vinaigrette dressing, and enjoy!

Meal Prep option

This salad makes a great meal prep salad in a jar recipe too. After the ingredients cool to room temperature, you can portion them into 32-ounce mason jars.

Put the balsamic dressing on the bottom and carefully layer the other ingredients to fill the jar. This mason jar salad will store well in the refrigerator for up to 4 days. When ready to serve, remove from the refrigerator and bring to room temperature. Shake and pour over a bed of mixed salad greens or arugula for a nutritious and satisfying meal.