- 3/4 cup whole grain or semipearled farro
- Kosher salt
- 3 honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges
- 5 tablespoons olive oil, divided
- 1/3 cup pine nuts
- 1 garlic clove, chopped
- 1 tablespoon white miso
- 2 tablespoons apple cider vinegar
- 1 tablespoon thinly sliced chives, plus more for serving
- 2 small heads of Treviso radicchio, outer leaves removed and halved, cores quartered
- 1 Granny Smith or other tart apple, very thinly sliced
- Preheat oven to 425°F. Cook farro in a large saucepan of boiling salted water until tender, 25–35 minutes. Drain; spread out on a rimmed baking sheet.
- Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Turn squash cut side down and roast until browned and tender, 20–30 minutes.
- Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally. Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso. Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.
- Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt.
- Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.
- Arrange farro on a platter; top with squash and salad. Drizzle remaining dressing over and top with more chives.