3cups butternut squashpeeled and cut to 1 inch cubes
1tablespoonlight brown sugar
For the Salad
1bunchKale (around 6 cups)ribs removed and chopped
1cupcooked farroabout ½ cup dry
4ouncescrumbled goat cheese
Maple Vinaigrette Dressing
Add olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper to a small bowl and whisk to combine. If time allows, let the dressing sit for 30 minutes to allow the flavors to combine. Stir again just before serving.
Preheat your oven to 400°F then peel and cut the squash into 1 inch cubes. Toss in 1 tablespoons of olive oil and 1 tablespoon of light brown sugar.
Add to a lined baking sheet and cook for around 20 minutes, flipping halfway through, until tender. Remove and let cool while preparing the salad.
For the salad
While the squash roasts, add chopped kale to a large mixing bowl and toss with 2-3 tablespoons of the maple vinaigrette. Refrigerate for 30 minutes to allow the kale to soften.
While the kale marinates, prepare your farro according to the package directions.
Remove the kale from the fridge and add another 1-2 tablespoons of dressing to taste. Then add half of the squash, farro, goat cheese, and walnuts, then gently toss to combine.
Remove to a large serving platter or individual plates and top with the remaining squash, farro, goat cheese, and walnuts then serve.