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Preheat the oven to 400F. Line a sheet pan with parchment paper. Add the squash, drizzle with the olive oil, season with salt and pepper. Roast for 12-15 minutes until lightly golden and let cool.
To a large bowl, add the kale, apple, cheese, pumpkin seeds, pickled onions, farro and drained, plumped raisins.
To a medium bowl, whisk together the mustard, honey, and vinegar. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. Pour the dressing over the salad. Don’t add it all, add it in stages to prevent over dressing. I used just about all of it. Massage the dressing into the salad to break down the fibers of the kale. Check the seasoning and adjust accordingly. Toss in the roasted squash and serve! This salad will last 3-4 days in the fridge so it is a great make ahead for the week! Add any protein you’d like to bulk this up for a dinner!