Roast 500 g cubed butternut squash at 220°C/425°F with olive oil, salt and pepper for 25 minutes. Meanwhile, simmer 1 cup farro until tender, then drain. Massage 3 cups chopped kale with 1 tablespoon lemon juice and combine it with the warm farro and squash. Add pomegranate seeds, toasted hazelnuts and 60 g goat cheese. Dress with olive oil, lemon and Dijon. Adding the grain while warm softens the kale without turning it limp.
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