Butternut Squash Salad with Farro and Kale - Food Revolution Network

Ingredients

• 1 medium butternut squash (peeled)
• 1 cup organic farro (dry, rinsed)
• 7 cups water (or unsalted & preferably homemade vegetable broth)
• 1 tsp cumin seeds
• ¼ tsp salt (optional)
• ¼ cup tahini
• ½ cup organic apple cider vinegar
• 4 tsp maple syrup (or date paste, link in Chef’s Notes)
• 4 tsp dijon mustard
• ½ tsp ground ginger
• ¾ cup red onion (chopped)
• ¾ cup vegetable broth (unsalted, preferably homemade)
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 tsp ground turmeric
• ½ tsp salt (optional)
• ground black pepper (optional)
• 7 cups organic kale (de-stemmed and chopped)
• 2 tbsp dried cranberries (unsulfured)
• 2 tbsp pecans (raw or toasted)