Prepare the squash. Place the squash on its side. Trim the top and bottom inch of the squash, then remove the bulbous end from the neck of the squash. Now you should have two pieces each with flat tops and bottoms. To peel the squash, stand the neck up so it’s vertical. Start at the top and push your knife down toward the bottom cutting a thin strip of peel. Work your way around the squash until all of the hard outer peel has been removed. Now do the same with the bulbous end. Then slice both the bulbous end and the neck in half. Dice the neck into 1-inch cubes, then scoop the seeds out of the bulbous end and discard the seeds along with the peels. (Or save the seeds for roasting.) Proceed to dice the rest of the squash.
Roast the vegetables. Onto a large sheet pan, add the cubed squash, diced onion, and whole peeled garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle the rosemary, Aleppo pepper, thyme, salt and pepper. Use your hands to toss everything together making sure it’s coated in the olive oil and spices. Do not add the kale. Place in the oven and roast for 30 minutes, stirring halfway through. When ready the squash should be easily pierced with a fork.
Make the farro. While the vegetables roast, make the farro. Fill a medium saucepan with 4 cups of water and set over medium high heat. Place 1 ½ cups of farro in a fine mesh strainer and rinse it under cold water then add it to the pan with the water (it doesn’t have to be boiling.) Add 1 teaspoon kosher salt and as the water comes to a boil you will see foam start to form on the surface of the water. Skim off as much as you can, reduce the heat to medium. Let the farro simmer for 25 to 30 minutes, or until the farro is tender and chewy. It might not absorb all of the water. That’s OK. Drain and transfer the farro to a large serving bowl. Wipe out the pot and return it to the stove.
Wilt the kale. Into the pot where you cooked the farro, add 2 tablespoons of water and all the finely chopped kale. Drizzle with 1 tablespoon of olive oil and a light sprinkle of kosher salt. Turn the stove to medium heat and toss the kale until it warms through, brightens in color and wilts slightly, 3 to 5 minutes. Remove from heat, let cool slightly, and aggressively massage the kale by collecting it in your hands rubbing it between your fingers and thumb. Massaging kale tenderizes it, breaking down the fibers, making it more enjoyable to eat. Lift it out of the pot, leaving any liquid behind, and add it to the bowl with the Kale.
Remove the vegetables from the oven and make the dressing. Remove the vegetables from the oven. Pick out the 3 garlic cloves. Place them on a cutting board and use a fork to smash them into a paste. Into a small bowl, add the smashed garlic, ¼ cup olive oil, honey, vinegar, za’atar, kosher salt and freshly ground pepper. Whisk it all together. Taste and adjust the seasoning to your liking.
Assemble the salad. Add the roasted vegetables to the bowl with the kale and farro. Pour the dressing over the salad and gently toss everything together. Add the crumbled goat cheese, and pepitas and serve.