Preheat your oven to 400°F (200°C).

Put your cubed butternut squash and can of chickpeas on the same cookie sheet. Drizzle with olive oil, honey, salt, and pepper. Roast for 30-40 minutes.

Put a pot of 3 cups of water on the stove. Wash 1 cup of farro and add to the water once it’s boiling. Let this cook for roughly 40 minutes.

Roughly chop your fennel bulb.

Massage your kale with olive oil and let rest 15 minutes.

Add olive oil, apple cider vinegar, honey, garlic, paprika, cinnamon, salt, and pepper to a jar. Shake it up!

Once the butternut squash and chickpeas have finished roasting and the farro is done cooking, assemble the salad