Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Arrange the acorn squash and onions on one sheet, and the halloumi cubes on the other. Drizzle all with olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until the squash is tender, the onions are caramelized, and the halloumi develops golden, crisp edges.

To prepare the dressing, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, sea salt, and freshly ground black pepper in a small bowl. Adjust seasoning as needed, and set aside.

In a separate small bowl, toss the kohlrabi slices with a light drizzle of the dressing to evenly coat. In a medium bowl, combine the cooked farro, chopped herbs, and approximately ¼ of the dressing. Stir to mix thoroughly.

On a large serving platter, layer the farro mixture as the base, followed by the salad greens. Arrange the roasted squash, onions, halloumi, dressed kohlrabi, carrot ribbons, apple slices, and toasted walnuts or pepitas over the top. Drizzle with the remaining dressing as desired. Scatter the pomegranate arils and crumbled feta cheese across the salad.

Before serving, add a generous squeeze of fresh lemon juice to enhance the flavors. If desired, garnish with a handful of microgreens for an elegant finishing touch.