Butternut Freekeh

Preheat the oven to 400°F. Toss the squash with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp salt, and ½ tsp pepper. Roast 15–20 minutes, turning once, until tender.

Bring 2½ cups water and ½ tsp salt to a boil. Add the freekeh, cover, reduce to medium-low, and simmer until the liquid is absorbed, 30–40 minutes. Let stand 5 minutes, then fluff.

In a large sauté pan, heat 1 tbsp olive oil over medium heat and add the kale. Cook, stirring, until wilted, about 5 minutes.

Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 more minute.

Make the dressing: whisk the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and pepper, then slowly whisk in the olive oil.

Assemble: stir the freekeh, squash, cranberries, and walnuts into the kale. Add enough dressing to moisten, toss gently, and serve warm or at room temperature.