Harvest Bowl

Step 1

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Step 2

Arrange the squash in a single layer on the lined baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to evenly coat. Roast until tender, 20 to 25 minutes. Let cool.

Step 3

In a small bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. While whisking constantly, slowly drizzle in the remaining 3 tablespoons oil until combined.

Step 4

In a large bowl, combine farro, radicchio, and parsley. Pour in half of the dressing and toss to coat, then season with salt and pepper, to taste.

Step 5

Divvy among individual bowls then top with roasted squash, figs, and blue cheese. Drizzle with remaining vinaigrette. Devour.