INGREDIENTS
1
small butternut squash
3 tbsp
extra virgin olive oil, divided
1/2 tsp
cinnamon
1/2 tsp
kosher salt, divided
1/2 tsp
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 oz
shredded Pecorino-Romano cheese
1/4 cup
freshly squeezed orange juice
1 tbsp
Dijon mustard
2 tbsp
chopped shallot