Fall Farro Salad with Butternut Squash, Walnuts and Cranberries

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment.

Place the cubed Butternut Squash (1) in a mixing bowl. Drizzle with Extra-Virgin Olive Oil (1 1/2 Tbsp) and sprinkle with Ground Cinnamon (1/2 tsp). Add a healthy pinch of Kosher Salt (to taste) and Cayenne Pepper (1 pinch) and toss to combine, making sure each cube is coated.

Transfer the squash to the prepared baking sheet, leaving a little bit of space between each cube.

Roast the squash for 35-40 minutes, turning once halfway through the cooking time, until the squash is tender and lightly browned. Set aside and let cool slightly.

While the squash is roasting, cook the Pearled Farro (1 1/2 cups) according to the package directions.

In a large mixing bowl, whisk the remaining Extra-Virgin Olive Oil (1 Tbsp) the Lemons (1 1/2), Low-Sodium Soy Sauce (1/2 Tbsp), and Maple Syrup (1/2 Tbsp).

Add the cooked farro to the bowl with the dressing and toss to combine. Add the roasted butternut squash, Walnut (1/2 cup), Dried Cranberries (1/3 cup), and Scallion (1 bunch) and fold all the ingredients together. Taste and season with freshly Freshly Ground Black Pepper (to taste) and a little extra salt (if needed).

Serve warm or at room temperature.