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Make the dressing ahead of time: combine all ingredients in a bowl and whisk well to combine. Transfer to an airtight dressing jar and keep chilled until ready to use.
Heat oven to 400F. On a foil lined baking sheet, toss the cubed butternut squash with olive oil and 1 tsp kosher salt and ½ tsp black pepper. Place on middle rack in oven. Place foil wrapped beets on lower rack in oven. Roast for 25-30 minutes or until squash is fork tender. Remove squash to cool, and leave beets to roast for another 25-30 minutes or until fork tender. Carefully remove foil and let cool before dicing. Roasting of veggies can be done ahead of time.
While veggies are roasting, cook presoaked Farro in 3 cups salted low-boiling water, 10-15 min or until just tender. Transfer to colander, rinse well with cold water, and drain well.
In a serving bowl, toss farro with prepared dressing. Gently fold in roasted butternut squash, kale, and avocado; add salt and pepper to taste. Sprinkle beets and nuts on top. Serve immediately.