Preheat the oven to 400 degrees F. To prep the delicata squash, slice it in half length-wise. Use a spoon to scoop out the seeds. Place cut-side down on a cutting board. Slice off the ends. Slice the squash into ½ inch strips.
Place sliced delicata squash on a baking sheet. Drizzle with 1 teaspoon olive oil, ¼ teaspoon salt, and freshly ground black pepper to taste.
Roast at 400F for 20-25 minutes, until tender and golden brown. Flip halfway through for even cooking.
Kale and chickpeas
Heat a large skillet over medium heat. Drizzle with 1 teaspoon oil. Once hot, add the chickpeas and ¼ teaspoon salt.
Saute chickpeas for 5-6 minutes, until golden and blistering.
Add the sliced kale. Stir occasionally, until starting to wilt. Drizzle with 1 tablespoon red wine vinegar.
Continue cooking until all of the kale is wilted and some of the pieces are crisp.
Dressing
In a small bowl, whisk together the tahini, red wine vinegar, maple syrup, and soy sauce. It should be a smooth, drizzle-able consistency.
If needed, add water 1 teaspoon at a time to reach a drizzle-able consistency.
Bowls
Cook farro according to package instructions. Cook time varies based on type of farro used, but the general method is to bring a pot of water to a boil, then add farro and ¼ teaspoon salt. Reduce to a simmer and cover. Simmer until tender but still chewy, about 10 minutes for pearled farro and up to 40 minutes for whole farro.
To toas tthe pecans, heat a medium skillet over medium heat. Add the pecans and toast until golden, stirring occasionally. This will take only 4-5 minutes.
Assemble the bowls by distributing the cooked farro, kale and chickpeas, roasted delicata squash, diced apple, and diced pecans between four bowls. Drizzle with tahini dressing just before serving. Enjoy!
Video
Notes
Red wine vinegar: Apple cider vinegar works if you don't have red wine vinegar on hand.
Farro: Choose pearled farro if available as it has a quicker cook time than regular farro. I use Trader Joe's 10-minute farro.
Leftovers and storage: These bowls can be assembled 3-4 days in advance of serving. I recommend storing the dressing separately. The dressing keeps for up to a week in the fridge.