5slicesthick cut bacon, cut into small pieces and cooked until crispy
Dressing
⅓ cupapple cider
1tablespoonapple cider vinegar
1teaspoonDijon mustard
¼ teaspoonground cinnamon
¼ cupolive oil
1teaspoonpure maple syrup, or to taste
¼ teaspoonkosher salt, or to taste
¼ teaspooncoarsely ground black pepper, or to taste
Instructions
Cook farro according to package instructions. Cool to room temperature.
Meanwhile, preheat oven to 425°F. Toss cubed squash with 1 tablespoon olive oil, salt and pepper to taste. Spread the squash on a large rimmed baking sheet. Bake 25 to 30 minutes, stirring once, until squash is tender and lightly browned.
In a large bowl, mix together cooked and cooled farro, roasted squash, baby kale, feta, and cranberries.
In a small jar or bowl, mix together dressing ingredients: apple cider, apple cider vinegar, mustard, cinnamon, olive oil, maple syrup, salt and pepper. Stir or shake to combine. Taste and add salt and pepper as desired.
Pour dressing over salad and stir to combine.
Notes
Make Ahead Ideas: Cook the farro up to 3 days in advance; refrigerate or freeze. Squash and bacon can also be cooked ahead of time and refrigerated.
Greens: If you prefer, substitute curly or lacinato kale, cut into thin strips, spinach, or another green of your choice.