For the Crispy Kale:

1. Preheat oven to 375°F.
2. Spread kale evenly on a parchment-lined baking sheet so that the entire baking sheet is covered in one thin layer of kale, and no two pieces are overlapping.
3. Drizzle 2 tablespoons of olive oil over kale and season thoroughly with salt and pepper.
4. Roast in the oven about 7-9 minutes, or until crisp and slightly golden. Set aside.
5. Increase oven heat to 425°F.

For the Farro:

1. Meanwhile, add the farro and 3 cups of water to a large saucepan. Salt the water and bring to a boil, then reduce heat to medium-low and simmer until farro is tender, about 30 minutes. Most of the water will be absorbed; drain any excess liquid.

For the Roasted Vegetables:

1. Meanwhile, pile the garlic, onion, and butternut on the center of a parchment-lined baking sheet. Drizzle on 1 1/2 tablespoons of olive oil along with the maple syrup. Season thoroughly with salt and pepper.
2. Use hands to mix and combine ingredients until butternut is well coated with oil and syrup. Spread ingredients across pan in one layer. Roast in the oven until butternut is softened, about 16-19 minutes.

To Make the Salad:

1. Add the butternut mixture to the saucepan containing the cooked and drained farro.
2. Add the goat cheese and stir until well combined.
3. Transfer farro salad to serving bowls.
4. Top with crushed crispy kale immediately before serving. Serve warm.