1) Preheat oven to 400 degrees F.
2) Place farro in a medium saucepan covered with about 2 cups water; bring to a boil. Cover, reduce heat to medium-low and cook 15 minutes, or until tender. Drain excess water.
3) Toss butternut squash with 2 teaspoons olive oil, 1 teaspoon cumin or coriander, and some salt; roast in the oven until tender and browned about 15 minutes. For a more chard squash, turn on broiler to brown up the edges but be careful not to burn them (optional).
4) Add 1 teaspoon oil to a skillet and heat over medium heat. Place minced onion in skillet and cook until translucent. Add celery and cook for a minute or two longer. Combine curry, 1 teaspoon oil, vinegar, 1 teaspoon ground cumin or coriander, cooked farro, cranberries, salt and pepper to onions and celery. Cook for a minute or two while mixing ingredients together. Toss kale and roasted squash into the mixture, cover and turn off the heat, for a few minutes so the steam softens the kale. Serve. Refrigerate leftovers. Makes a great lunch to for the next day. I usually add more kale to the leftovers just prior to reheating.