Peel, scoop out seeds, and cube butternut squash.
Sprinkle 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper on the squash
Spread on baking sheet and roast for 30 minutes at 400°F
In a skillet over medium heat, toast walnuts until golden brown
Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper, and CBD oil in a bowl
Combine and Enjoy!