Farro, Kale & Squash Salad

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

To prepare farro: Toast farro in a medium saucepan over medium heat until lightly fragrant, about 2 minutes. Add 1 1/2 cups water and a pinch of salt. Bring to a boil. Reduce heat to a gentle simmer, cover and cook until the farro is tender, 25 to 35 minutes. Drain, if necessary; fluff with a fork.

To prepare squash: Meanwhile, toss squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on the prepared baking sheet and roast, stirring once or twice, until tender, 20 to 25 minutes.

To prepare kale: Combine 6 tablespoons oil, vinegar, garlic, shallot, mustard and 1/4 teaspoon each salt and pepper in a large bowl. Separate kale leaves from stems. Slice the leaves crosswise into strips and add to the bowl. Massage the dressing into the leaves until the volume is reduced by half.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the kale stems and the remaining 1/8 teaspoon each salt and pepper. Cook, stirring occasionally, until lightly charred, 1 to 2 minutes.

Add 1/4 cup water, cover and cook for 2 minutes. Repeat four or five more times, each time adding 1/4 cup water and steaming for 2 minutes, until the kale stems are tender. Transfer to a cutting board and slice on the diagonal into 2-inch pieces.

To assemble: Stir the farro and squash into the kale salad; arrange on a platter. Serve topped with the kale stems, feta and pepitas.