Roasted Butternut Squash Freekeh Salad

For the Butternut Squash:

• 1 butternut squash (1 1/2-pound) peeled and 3/4-inch diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Kale and Freekeh:

• 2 ½ cups water
• 1 teaspoon kosher salt divided
• 1 cup uncooked freekeh
• 1 tablespoon extra virgin olive oil
• 8 cups chopped kale tough stems removed (about 7 ounces)
• 2 teaspoons minced garlic 
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• ¼ teaspoon crushed red pepper flakes

For the Maple Dijon Dressing and Serving:

• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon orange juice
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup extra-virgin olive oil
• ½ cup dried cranberries
• ½ cup toasted walnut halves, chopped