Cozy Sweater Farro Salad with Roasted Chicken and Maple-Mustard Balsamic Vinaigrette

1. Preheat your oven to 450°F (240°C).
2. On a parchment-lined baking tray, toss the butternut squash and Brussels sprouts with olive oil and sea salt. Roast for 30 minutes, until golden and caramelized.
3. Meanwhile, cook the farro in boiling water for 25–30 minutes, until tender. Drain, rinse under cold water, and set aside.
4. In a jar, combine all the dressing ingredients (reserve 1 tablespoon of olive oil). Shake well until smooth and emulsified.
5. In a large bowl, add the kale and the reserved tablespoon of olive oil. Massage with your hands until the leaves soften and darken slightly.
6. Add the cooked farro, roasted Brussels sprouts and squash, pomegranate seeds, and sliced almonds. Pour in the dressing and toss gently to combine.
7. Just before serving, fold in the arugula for a fresh bite. Serve warm or at room temperature.
8. For the chicken, Place the chicken quarters, skin side down, on a cold pan (no oil needed). Season with salt and cook over medium heat until the skin turns a deep golden brown. Flip the chicken, then transfer the pan to a 350°F (175°C) oven and bake for 30 minutes, until fully cooked and juicy.