1) Place farro in a medium saucepan covered with about 2 cups water; bring to a boil. Cover, reduce heat to medium-low and cook 15 minutes, or until tender. Drain excess water.
2) After 20 minutes take the pumpkin out of the oven, cut the stem out and cut it in half. Increase the temperature of the oven to 400 degrees. Clean out the stringy, messy stuff from each pumpkin shell half.
3) Place the pumpkin halves on a cutting board, cut-side down, and peel the skin off using a y-shaped vegetable peeler. Slice pumpkin into cubes, toss with 2 teaspoons olive oil, coriander, and some salt; roast high in the oven until tender and browned about 15 minutes.
4) Add 1 teaspoon oil to a skillet and heat over medium heat. Place minced onion in skillet and cook until translucent. Add celery and cook for a minute or two longer. Combine curry, 1 teaspoons oil, high quality vinegar, 1/2 tsp ground coriander (optional), cooked farro, cranberries, salt and pepper to onions and celery. Cook for a minute or two while mixing ingredients together. Toss Swiss chard and roasted pumpkin into the mixture and turn off heat. Serve.