Sheet Pan Veggies Part One: Preheat the oven to 450 degrees. Line a large sheet pan with a silicone baking mat or parchment paper. Drain and rinse the chickpeas and pat them dry with a kitchen towel. Add the butternut squash cubes and chickpeas to the prepared baking sheet and drizzle with 1 ½ tablespoons of the olive oil and season with salt, pepper, oregano and garlic powder. Use your hands to toss everything so it gets well coated with oil and seasonings. Roast for 22 minutes.

Farro: After you get the veggies going, start the farro. Bring a saucepan of salted water to a boil. In a fine mesh strainer, rinse the farro until the water runs clear. Add the farro to the boiling water and cook at a low boil for 30 minutes, until the farro is tender. Drain the cooked farro in that same strainer and return it to the hot pan to evaporate any excess moisture. Fluff with a fork.

Sheet Pan Veggies Part Two: Drizzle the thinly sliced kale with a small swish of olive oil and season with pinches of salt and pepper, tossing to coat. After their 22 minute head start, pull out the butternut squash and chickpeas and slide them over to make room for the kale. Add the kale and roast everything for another 8-10 minutes until all of the veggies are crisp tender.

Shallots: Heat 1 tablespoons olive oil in a large skillet over medium to medium high heat and add the sliced shallots, tossing to coat them well in oil. Sauté/fry until the shallots are deep golden brown and crispy, about 7-9 minutes. Remove shallots to a paper towel-lined plate and season with a big pinch of salt.

Cheese: Add the remaining ½ tablespoon of olive oil to a nonstick skillet (you can use the pan you just used for the shallots!) over medium heat and fry the cheese cubes until golden brown, about 1 minute per side, for a total of 3-4 minutes.

Dressing: Shake or vigorously whisk all dressing ingredients together. Taste and season with another splash of lemon juice, pinch of salt or drizzle of honey, per your taste.

Assembly: In a large bowl, toss together the farro, roasted kale, squash and chickpeas, crispy shallots, chopped pistachios and cheese. Drizzle everything with dressing and gently toss. Serve warm or room temp with an extra little drizzle of dressing.