Remove from oven and add garbanzo beans to the pan. Toss to make sure garbanzo beans are coated with olive oil and spices.

Place back in the oven at 375ºF and bake for an additional 20 minutes. Once cooked, remove from oven and set aside.

While squash and beans are baking, bring broth to a boil over high heat and then add farro to the broth.

Lower heat to low and cover. Let farro simmer for 20-30 minutes or until farro has expanded and become al dente.

Remove from heat, fluff with a fork, and set aside.

Heat a medium skillet over medium/high heat. Add olive oil.

When olive oil is fragrant add onion and garlic. Let saute in olive oil for 1-2 minutes.

Turn heat to low heat and let olive oil, garlic, and onion simmer for 10-15 minutes. Then remove from heat and let cool.

Add all ingredients for the dressing into a mason jar, close tightly, and shake until all ingredients are combined.

Add chopped kale to a large mixing bowl and drizzle with olive oil and season with salt. Massage kale with your hands for 2-4 minutes to break down the kale until it becomes tender.

Prepare salad by adding the rest of the salad ingredients to the kale along with the butternut squash mixture and farro.

Top with salad dressing, toss, and enjoy!