Maple Roasted Butternut Squash Freekeh Salad with Kale Recipe

Ingredients For Maple Roasted Butternut Squash Freekeh Salad with Kale Recipe

• 0.75 inch 1 butternut squash, peeled and diced
• 2 tablespoon Olive oil
• 1 tablespoon Pure maple syrup
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 2.5 cup Water
• 1 teaspoon Kosher salt, divided
• 1 cup Uncooked bobs red mill freekeh
• 1 tablespoon Extra virgin olive oil
• 8 cup Chopped kale, tough stems removed
• 2 teaspoon Minced garlic
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Crushed red pepper flakes
• 2 tablespoon Apple cider vinegar
• 1 tablespoon Maple syrup
• 1 tablespoon Orange juice
• 2 teaspoon Dijon mustard
• 1 teaspoon Kosher salt
• 0.25 teaspoon Black pepper
• 0.5 cup Olive oil
• 0.5 cup Dried cranberries
• 0.5 cup Toasted walnut halves, chopped