Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Make the pickled shallots by combining the vinegar, water, sugar, and salt in a small pot. Bring to a simmer, stirring to dissolve the sugar. Pour the hot liquid over the sliced shallots in a heatproof bowl or jar and let sit while you prepare the rest of the salad.

Rinse the farro under cold water. Add to a medium pot and cover with water by about 2 inches. Bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat and simmer until tender, about 25 – 30 minutes. Drain and spread on a tray to cool slightly.

Toss the diced squash with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast at 400°F until tender and golden, about 25 minutes, stirring halfway through.

Wash and chop the kale into bite-sized pieces. Place in a large bowl and massage lightly with a drizzle of olive oil until slightly softened.

Whisk together the vinegar, mustard, and honey, in a small bowl until smooth. Slowly drizzle in the olive oil, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. 

Drain the pickled shallots. In a large bowl, combine the cooked farro, roasted squash, kale, and dressing. Toss gently to coat. Add the pickled shallots, pumpkin seeds, and feta (if using). Taste and adjust seasoning with salt. Serve slightly warm or at room temperature.