Preheat the oven to 425 degrees. Toss the frozen squash with 2 tablespoons of olive oil, salt and pepper to taste, then separate and spread in a single layer on a large rimmed baking sheet.. Roast for 20-30 minutes or until tender and golden brown. Remove from heat and allow to cool slightly.
Prepare the dressing:
Place all ingredients in a mason jar and cover tightly with a lid. Shake vigorously until emulsified, then taste and adjust the seasoning as necessary.
Prepare the salad:
Place the baby kale, butternut squash, farro, apple, dried cranberries and pepitas in a large bowl. Add the desired amount of dressing and toss well to coat.
Serve and enjoy!
Notes
Nutrition information includes half of the salad dressing and no added salt.
Instead of roasting the squash, you can save time by cooking the squash according to the package instructions.
Make this a mason jar salad! Layer ingredients in a mason jar from the bottom up in this order: dressing, farro, squash, apple, cranberries, baby kale and pepitas.
I bought pre-toasted pepitas at Trader Joe's. Toast your own by spreading out in a single layer on a rimmed baking sheet. Bake at 350 degrees for 7-10 minutes.