Kale Butternut Squash Farro Salad with Chickpeas

Name: Kale Butternut Squash Farro Salad with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Ingredients; 1 cup pearled farro; 1 medium butternut squash (about 2 lbs), peeled and cubed; 1 bunch kale, stems removed and leaves chopped; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 red onion, thinly sliced; 1/2 cup toasted walnuts, roughly chopped; 1/3 cup dried cranberries; 1/4 cup pumpkin seeds (pepitas); 1/4 cup crumbled feta cheese (optional); 3 tablespoons olive oil, divided; Salt and black pepper to taste; Dressing; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 1 clove garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper