Kale and Farro Salad with Butternut Squash

Name: Kale and Farro Salad with Butternut Squash
Ingredients: 1-2 pounds butternut squash cut in 1/2 inch cubes; 2 1/2 cups Organic Kale chopped; 3/4 cup chopped fresh organic parsley; 2 pieces shallots sliced; 1/4 teaspoon each of cinnamon and cumin; 1/8 teaspoon nutmeg; 1/4 cup chopped toasted hazelnuts; 1 dash salt and pepper to taste; 1/2 cup coconut milk; 1/2 cup uncooked farro; 6 tablespoons olive oil divided; 3 tablespoons balsamic vinegar (I use fig, yum!); 1 1/2 tablespoons Organic honey; 3 ounces crumbled goat cheese (or feta); 1/8 teaspoon red pepper flakes