Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

Toss the cubed butternut squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, salt, pepper, and cinnamon on the baking sheet until evenly coated. Spread in a single layer with space between cubes.

Roast for 25 to 30 minutes, tossing once at the 15-minute mark, until the squash is fork-tender with golden caramelized edges.

While squash roasts, bring 3 cups of vegetable broth to a boil in a medium saucepan. Add rinsed farro, reduce heat to medium-low, cover, and simmer for 20 to 25 minutes until grains are tender with a pleasant chewy bite. Drain any excess liquid and fluff with a fork.

In a small mason jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.

Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of the prepared vinaigrette and gently massage with your hands for 1 to 2 minutes until the leaves soften and turn vibrant dark green.

Toast the chopped pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant and lightly browned.

Divide the warm fluffy farro and massaged kale evenly among 4 wide serving bowls.

Top each bowl with roasted caramelized butternut squash, toasted chopped pecans, dried cranberries, and crumbled creamy goat cheese.

Drizzle generously with the remaining maple Dijon vinaigrette dressing. Serve warm or at room temperature!