Farro Salad with Butternut Squash, Bacon and Cranberries

INGREDIENTS

1 cup

farro, cooked according to package directions and cooled

3 cups

loosely packed baby kale leaves

1/2 cup

crumbled feta

3/4 cup

dried cranberries

slices thick cut bacon, cut into small pieces and cooked until crispy

1/3 cup

apple cider

1 tbsp

apple cider vinegar

1 tsp

Dijon mustard

1/4 tsp

ground cinnamon

1/4 cup

olive oil

1 tsp

pure maple syrup

salt and pepper