Preheat the oven to 350°F.
In a small pot, bring the farro to a boil until al dente, about 15 minutes. Once cooked, strain the farro and allow it to cool to room temperature.
Peel the delicata, slice the ends off, halve it, scoop out the seeds, and slice the halves into 1/3” half moons. Toss the squash in just enough Colavita olive oil to coat, and sprinkle with 1 tsp of salt. Spread the delicata in a single layer on a baking sheet and bake for 20 minutes, tossing them half way through.
Once the delicata is cooked and cooled, collect ⅔ cup of it for the dressing and add that to a Vitamix or food processor. Add all of the other ingredients but the oil and blend until smooth.
Once the delicata looks fairly well blended, begin drizzling in the Colavita olive oil slowly. Once combined, pour into a half pint jar (it should yield exactly a half pint).
Prep the kale by stripping it from it’s spine, stacking several leaves on top of each other and slicing the leaves into thin strips—about ½”.
In a large salad bowl, combine the kale, farro, pepitas and parmesan. Add as much of the dressing as you’d like (I usually end up adding 1+1/2 times what I think is reasonable for this salad, because the kale has such a strong flavor itself) and use your hands to massage the dressing into the kale (it sounds odd, but kale really needs a hands on approach to coating).
Once dressed, toss in the delicata and serve.
