Preheat your oven to 400°F (200°C). Toss chopped butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, stirring halfway through.

Cook the farro according to package instructions, approximately 15-20 minutes, in salted boiling water. Drain excess water and set aside.

Combine balsamic vinegar, olive oil, salt, and pepper in a small bowl. Whisk until emulsified and adjust seasoning as needed.

Start with a base of cooked farro in each bowl, then add roasted squash, Brussels sprouts, shredded chicken (if used), sliced apples, crumbled goat cheese, and pecans.

Drizzle balsamic vinaigrette over each bowl and serve immediately, allowing guests to customize their meals.