Fall harvest mason jar salad with creamy poppyseed dressing

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Ingredients

1/2 teaspoon plus a pinch of salt
1 cup diced, peeled butternut squash (cut in 1 centimeter pieces)
1 teaspoon extra-virgin olive oil
1/4 cup Creamy Poppy Seed Dressing
1/4 cup pomegranate seeds
85 grams lacinato kale, ribs removed, leaves very thinly sliced (about 3-1/2 loosely packed cups)
114 grams Brussels sprouts (6 to 8 sprouts), root ends trimmed, very thinly sliced (about 1-1/4 cups)
1/4 cup roasted salted pumpkin seeds
2 tablespoons shaved Parmesan cheese

1 medium very ripe Barlett pear (about 200 grams), cored and diced (skin left on)
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 teaspoons poppy seeds

Preheat the oven to 400°F.
Place the farro in a strainer and rinse with cold water. Transfer the farro to a small saucepan with 1-1/2 cups water and 1/8 teaspoon of the salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, partially covered, until tender, about 30 minutes. Return the farro to the strainer to drain any excess water. Spread the farro on a plate and let it cool completely.
Meanwhile, line a rimmed baking sheet with aluminum foil and place the butternut squash on top. Drizzle the squash with the oil and sprinkle with a pinch of salt. Toss gently until the pieces are evenly coated. Roast the squash until lightly browned and tender, about 20 minutes, stirring the squash halfway through cooking. Let the squash cool completely.
To assemble each salad, pour two tablespoons dressing into the bottom of a wide-neck quart-size Mason jar. Add half of the farro, followed by half of the squash, two tablespoons of the pomegranate seeds, half of the kale, half of the Brussels sprouts, two tablespoons of the pumpkin seeds, and one tablespoon of the Parmesan cheese. Repeat with another wide-neck quart-size Mason jar and the remaining ingredients. Refrigerate until ready to serve.

Place the pear, oil, vinegar, shallot, mustard, honey, salt and pepper in a blender. Blend until smooth and creamy, about one minute.
Add the poppy seeds and pulse to combine. Transfer the dressing to an airtight container and refrigerate until ready to use.