Turn oven to 375 - Prep Butternut Squash
Peel and cube squash. Place on a baking sheet and coat with a drizzle olive oil and salt.
I like mine a little browned and crisp on one side so I go 25-30 minutes. Flip half way through. Let sit on the pan to crisp up.
Cook Farro according to package.
I like to use the Insta-pot it takes 7 minutes Pressure and 7 minutes sitting. 2-1 ratio of bone broth to farro you may have to drain it but that way it doesn't burn.
*Note you may not use all of it on the salad.
To remove pomegranate arils:
Cut pomegranate in half and place in bowl of water, shell out the seeds away from the white pith and the white pith will float to the top scoop it out and then drain out the Arils.
Make your dressing. Whisk olive oil, apple cider vinegar, soy sauce, maple syrup, miso and Dijon Mustard together. You can always add salt and pepper to taste or more of the ingredients depending on what you think it needs.
Kale Prep: Wash, de-stem and chop. Massage 1-2 tbsp of dressing into it to start breaking it down a little before you put salad together.
Assemble the Salad. In a big bowl place massaged kale and toss in radicchio and green onion. Place the farro, butternut squash and pomegranates on top. Serve with the rest of the dressing on the side, you can drizzle on top of individual servings.