You will love this salad.
1 small butternut squash
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 bunch chopped kale (about 6 cups)
3/4 cup chopped walnuts
1 1/2 cups cooked farro
1/2 cup dried cranberries
2 cups chopped apples (about 2-3 apples)
4 ounces shredded Pecorino-Romano cheese
1/4 cup freshly squeezed orange juice
1 tablespoon Dijon mustard
2 tablespoon chopped shallots
Step 1: Peel, scoop out seeds, and cube butternut squash.* Toss in 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.
Step 2: In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.
Step 3: Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
Step 4: For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until fully combined.