Fall Grain Salad for 4 Servings

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash on a sheet pan with 2 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 20–25 minutes until the edges are caramelized.
3. Rinse the farro in a fine-mesh strainer under cold water.
4. Combine farro and water/broth in a saucepan; bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes until tender but still offering a slight chew.
5. Drain any excess liquid and let the grains steam for 2 minutes.
6. In a small jar, shake together 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until the dressing is emulsified.
7. Toss the warm farro with the dressing, then fold in the roasted squash, chopped kale, diced apple, pomegranate seeds, crumbled feta, and toasted pecans.