Farro and Kale Winter Salad

Ingredients

• 2 cups pearled farro, dry (rinsed)
• 2 cups water
• 2 cups veggie broth
• 1/4 tsp salt
• 3 cups butternut squash, cubed into 1/2 inch pieces
• 1/2 tsp cinnamon
• 3 tbsp olive oil (separated into 1 tbsp and 2 tbsp)
• 1/2 cup shallot (1 medium shallot)
• 1 tbsp balsamic vinegar
• 2 cloves garlic, crushed
• 2 tbsp cranberry juice
• 1 tsp Dijon mustard
• 1/2 tsp fresh ginger, grated
• 1/4 tsp honey
• 5 cups kale, center rib removed, chopped and massaged
• 1/4 cup goat cheese, crumbled