Ultimate Fall Salad

1 small butternut squash (or 1 package cubed fresh butternut squash)
3 Tbsp. olive oil
1/2 tsp. cinnamon
1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 bunch julienne-sliced lacinato kale (6 cups)
3/4 cups chopped walnuts (*1/4 cup)
1 1/2 cups cooked farro
1/2 cup dried cranberries (*1/4 cup)
2 cups chopped apples (2 apples)
4 oz. shredded Pecorino-Romano cheese, or Parmesan (*2 oz.)
1/4 cup freshly squeezed orange juice
1 Tbsp. Dijon mustard
2 Tbsp. chopped shallot

Peel, scoop out seeds and cube butternut squash. Toss with 2 Tbsp. olive oil, cinnamon, 1/4 tsp. salt and 1/4 tsp. pepper. Spread on baking sheet and roast for 30 minutes at 400 degrees F, or until squash is tender and golden brown.

In a medium skillet, toast walnuts over medium heat until golden brown and fragrant.

Combine kale, walnuts, farro, cranberries, apples, cheese and squash in a bowl.

For the dressing, whisk 1 Tbsp. olive oil, orange juice, mustard, shallot, 1/4 tsp. salt and 1/4 tsp. pepper in a bowl until fully combined.

Dress salad and serve. Enjoy refrigerated leftovers for several days.

Makes 6 servings
WW SmartPoints per serving: 12
* WW SmartPoints per serving with modifications: 7