Roasted Acorn Squash Salad with Pecan Vinaigrette

1. Preheat oven to 425 degrees F. Slice a small part of one of the sides of the squash to create a base. Trim the ends from the squash, cut it in half lengthwise and scoop out the sides. Place the cut-sides down and cut the squash into 1/4-inch thick slices. Place on a sheet tray and toss with olive or pecan oil and salt. Roast until the squash and peels are tender, 30 to 40 minutes.
2. While the squash is roasting, heat a small skillet over medium heat. Add the pecans and toast, shaking the pan, until the nuts are fragrant. Transfer 1/3 cup of the pecans to a bowl and save the remaining pecans as topping. Add the olive or pecan oil, vinegar, maple syrup, and salt while the nuts are still warm. Stir vigorously and set aside.
3. In a large bowl combine the spinach, cooked farro, shallot, half the squash, and half the dressing. Toss to combine the salad then lay the remaining squash on top of the salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.

Note: Acorn squash skin is edible but needs to be roasted long enough to make it tender. If you’re unsure, switch to using delicata squash or butternut squash (without the skin).