Butternut Squash, Kale & Farro Salad

This salad is magnificent! Any salad with farro tops my list and all the ingredients in this one are sooo good together!

Salad recipe
1 medium butternut squash peeled and cubed (about 2 cups)
Olive oil for roasting
1 cup dry farro, cooked
1 5 oz package baby kale (you could also use baby spinach)
1/4 cup diced red onions
1/3 cup dried cranberries
1/3 cup salted pepitas

Toss squash in about 1 tablespoon olive oil and roast in oven at 400 until cooked through and browned. (About 20 minutes). Let cool.
Cook farrow according to package directions. Drain and set aside.
Rough chop baby kale and put in a big bowl. Add farrow, cranberries, onion, pepitas and squash. Pour dressing over top and toss well.

Dressing
3 T olive oil
3 T white balsamic (or whatever kind you like)
1 t maple syrup
1 t Dijon mustard
1 T lemon juice
Salt and pepper to taste
Whisk together and pour on top of salad.

This salad is still amazing the next day. You can use regular kale as well but I like the delicate texture of baby kale.