Rinse 1 cup each of quinoa and farro under cold water in a fine-mesh strainer.

In a medium saucepan, bring 2 cups of water to a boil, then add the quinoa. Reduce heat to low, cover, and simmer for 15 minutes. For farro, use 3 cups of water, cooking uncovered for 30-40 minutes.

Preheat oven to 400°F (200°C). Peel and cube the butternut squash, toss with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes.

In a large mixing bowl, add 4 cups of chopped kale. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale for 2-3 minutes.

Combine cooked quinoa, farro, roasted squash, 1 cup dried cranberries, and 1 cup chopped walnuts with the kale.

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons maple syrup, salt, and pepper.

Pour the dressing over the salad and gently toss to coat.