Cook the Grains: Start by cooking the quinoa and farro according to the package instructions; this usually takes about 15-20 minutes.

Sauté the Squash: In a large skillet, heat 2 tablespoons of olive oil over medium heat, add the diced butternut squash and sauté for about 15 minutes until tender and caramelized.

Combine Ingredients: In a large bowl, combine the cooked quinoa, farro, sautéed butternut squash, chopped kale, dried cranberries, walnuts, and crumbled feta cheese.

Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper, then drizzle over your salad mixture and toss well.