Fall Farro & Arugula Salad w/ Roasted Butternut Squash

It’s that time of year! I made this salad to fully encompass all the classic fall flavors that I love, while still being light and fresh.  Enjoy!

Here is how I made it:

Fall Farro & Arugula Salad w/ Roasted Butternut Squash

For the Salad:
1 to 1.5 pounds cubed butternut squash
dried thyme, dried rosemary, onion powder, and garlic powder to season
olive oil for drizzling
salt & pepper to taste
2 to 3 cups cooked farro or wheat berry (I cooked mine in vegetable broth instead of water for more flavor)
1 apple, diced
1/2 cup sliced almonds
1/2 cup craisins or raisins
1 bag of arugula, approximately 1 pound

For the Dressing:
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6 tablespoons extra virgin olive oil
1 tablespoon honey or agave nectar
dried thyme & dried rosemary to season
salt & pepper to taste

steps:
1. Heat your oven to 400 degrees F. On a baking sheet, toss your cubed butternut squash with olive oil, dried thyme, dried rosemary, onion powder, garlic powder, and salt/pepper to season. Bake for around 25-30 minutes or until slightly browned.
2. Cook your farro or wheat berry according to package in order to make 2 to 3 cups when cooked. I recommend cooking it in vegetable broth instead of water to give it extra flavor.
3. While you wait for the butternut squash and farro to cool to room temperature, make the dressing in a small bowl: whisk together the olive oil, lemon juice, honey, and more dried thyme, dried rosemary, and salt and pepper to taste.
4. In a large bowl toss together the arugula, butternut squash, farro, chopped apple, sliced almonds, and raisins. Toss with dressing, and enjoy!