Kale and Squash Farro!

1 c. farro
2 c. chicken broth
1 t. curry
1 t. cinnamon
1 t. cumin
1 t. nutmeg
1 1/2 c. squash, diced
1 T. olive oil
3 c. kale, stems removed and diced
3/4 c. pomegranate seeds

For the dressing:
1 lime, juiced
2 T. chicken broth
1 t. salt
1 t. pepper
1 T. olive oil
1 T. cider vinegar
1 clove garlic, minced

Boil farro with broth and spices in a small saucepan.  Simmer for 10 minutes and fluff with a fork.  Meanwhile, roast squash with olive oil and more spice in a 400 degree oven for 30 minutes.  Let farro and squash cool before tossing with pomegranate seeds and kale.  Whisk together dressing ingredients and toss with salad before serving.