Farmers' Market Bowl with Green Goddess Sauce

Ingredients (19)

• 1 acorn squash, halved lengthwise, seeded and sliced into 1/2" thick half-moons
• 1/2 pound Brussels sprouts, trimmed and halved
• 1 bunch heirloom carrots with greens (about 3/4 pound), scrubbed and halved lengthwise (leaving just 1-inch of greens attached)
• 3 tablespoons olive oil
• 1 teaspoon salt
• Freshly ground black pepper
• 1 1/4 cups farro**
• 1/2 cup pepitas (hulled pumpkin seeds)
• 1/2 teaspoon olive oil
• Salt
• 1 head radicchio, thinly sliced, or 4 handfuls arugula or greens of choice
• 1 can (15 ounces) chickpeas, or 1 1/2 cups cooked chickpeas
• 1 cup plain Greek yogurt (any fat %)
• 1/2 cup parsley leaves
• 1/4 cup cilantro or mixed leafy herbs of choice—fresh sage, oregano or marjoram, and/or thyme
• 1/4 cup buttermilk (optional—I tried it with and without and couldn't tell much difference)
• 1 tablespoon lemon juice
• 1 clove garlic, roughly chopped
• 1/4 teaspoon salt