Rinse quinoa and farro under cold water. Cook quinoa according to package instructions for about 15 minutes. Cook farro for 30-40 minutes until chewy.

Preheat oven to 400°F (200°C). Dice butternut squash and toss with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.

Tear kale into pieces, drizzle with olive oil and a pinch of salt, and massage for 2-3 minutes until tender.

Combine cooked quinoa, farro, kale, cranberries, and walnuts in a bowl. Fold together gently.

Whisk olive oil, maple syrup, salt, and pepper in a small bowl to make the dressing.

Drizzle dressing over salad, toss gently, and serve warm or at room temperature.