Change out the veggies in this recipe depending on season - asparagus, peas and arugula and farro were in the original version.
Preheat the oven to 350 degrees and line a sheet pan with aluminum foil. Toss squash cubes and onion pieces with 2 tablespoons of the olive oil and 1 tablespoon of the salt. Cover pan loosely with foil and roast for 20 minutes, covered. Stir gently and then roast uncovered for another 10-15 minutes until slightly browned and firm. Set aside.
In a medium pan, saute thinly sliced kale in a tablespoon of olive oil. Cook until wilted and slightly tender, about 5 minutes.
In a medium saucepan, bring rice, apple cider, 1 tablespoon of salt, bay leaf and 2 cups of water to boil. Lower heat to simmer and continue cooking until rice is tender (about 40 minutes). Add more water if needed. Remove bay leaf and drain. Set aside to cool.
In a large bowl, whisk together remaining olive oil and lemon juice. Add cooled rice, cheese and pistachio nuts and mix well. This salad base will keep in the fridge overnight. When ready to serve, bring salad base to room temprature and gently fold in roasted squash and onions, sauteed kale and fresh herbs. Season to taste with salt and pepper. Add up to another tablespoon of olive oil if farro seems dry.