Rinse the quinoa and farro under cold running water. Cook quinoa according to package instructions (about 15 minutes) and farro until tender (30-40 minutes). Let cool slightly.

Preheat the oven to 400°F (200°C). Peel and dice the butternut squash, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Tear the kale into pieces, drizzle with olive oil and salt, and massage with hands for 2-3 minutes until softened.

Combine the cooled quinoa and farro with roasted butternut squash, kale, cranberries, and walnuts in a large bowl. Mix gently.

Whisk together olive oil, maple syrup, salt, and pepper in a small bowl. Adjust to taste.

Drizzle the dressing over the salad and toss gently. Serve warm or at room temperature.