Fall Farro Salad

PREPARATION

1. Cook the squash: Place a large, rimmed baking sheet in the oven and preheat to 425°F. Toss the diced squash with the olive oil and salt in a large bowl. Carefully remove the baking sheet from the oven and line it with a piece of parchment paper. Add the squash in an even layer and roast, stirring once, until tender and golden-brown, about 25 minutes. Transfer to a wire rack to cool.
2. While the squash roasts, cook the farro: Fill a medium saucepot 3/4 full with water. Set over high heat and bring to a boil. Stir in the farro and cook until tender but still chewy, about 20 to 25 minutes. Drain and then rinse under cold water. Set aside.
3. Make the vinaigrette: Smash the garlic clove with the flat side of a chef’s knife. Add a pinch of salt and mince and smash with the flat side of the chef’s knife until a paste forms. Transfer to a small mixing bowl and stir in the mustard and lemon juice. Whisk in the olive oil and season with salt and pepper.
4. Make the salad: Add the spinach, squash and farro to a large mixing bowl and toss with half of the vinaigrette. Spread mixture out onto a serving platter, then top with apple slices, cherries, pine nuts and parmesan cheese. Drizzle remaining vinaigrette over the top. Serve immediately.