2. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.
3. In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.
4. Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
5. Toss with Kewpie Roasted Garlic Onion Dressing.
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 bunch chopped kale (about 6 cups)
3/4 cup chopped walnuts
1 1/2 cups cooked farro
1/2 cup dried cranberries
2 cups chopped apples (about 2-3 apples)
4 ounces shredded Pecorino-Romano cheese