Step 1: Cook the farro according to package instructions in salted water until tender but chewy. Drain any excess water and set aside to cool slightly.
Step 2: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and cinnamon on a large baking sheet.
Step 3: Roast the squash for 25-30 minutes, tossing halfway through, until edges are golden brown and caramelized.
Step 4: Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to massage the kale for 2-3 minutes until soft and dark green.
Step 5: In a small jar or bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and 1/3 cup extra virgin olive oil until emulsified.
Step 6: Add the cooked farro, roasted squash, dried cranberries, and toasted pecans to the bowl with the massaged kale. Pour the dressing over the top and toss well to combine.
Step 7: Sprinkle with crumbled goat cheese and serve warm or at room temperature.