Farro and Roasted Butternut Squash

INGREDIENTS

• 2 cups farro, rinsed and drained
• 2 teaspoons fine-grain sea salt
• 5 cups water (or stock)
• 3 cups butternut squash, cut into 1/2-inch dice
• 1 large red onion cut into 1/8ths
• 1 tablespoon fresh thyme, minced
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 cup walnuts, deeply toasted
• 3 tablespoons toasted walnut oil (or more olive oil)
• 1/4 cup goat cheese, crumbled