Fall Farro Salad with Butternut Squash

Directions

1. 1
   Add the farro to a medium saucepan, then pour in the broth. Bring the mixture to a boil, then reduce the heat and simmer until tender but still a touch chewy (see notes for approximate cook time*).
2. 2
   Drain off any excess liquid and add to a large bowl.Meanwhile, add the red onion and butternut squash to a large rimmed baking sheet.
3. 3
   Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine and spread in an even layer.
4. 4
   Bake for about 30 minutes, stirring once halfway through, until tender and starting to brown.
5. 5
   Add the veggies to the large bowl, along with the kale and walnuts. Toss to combine.For the dressing:In a small bowl, whisk together all the ingredients for the dressing.
6. 6
   Pour into the bowl with the farro and veggies and toss to combine. Taste and season with additional salt / pepper as needed (I usually add a touch more salt).
7. 7
   Serve warm!