Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes, turning halfway through, until the squash is tender and caramelized at the edges.
Step 2: While the squash is roasting, cook the farro according to the package instructions (usually boiling in water for 15-20 minutes). Drain any excess water and set aside in a large mixing bowl.
Step 3: In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing for your apple butternut squash and farro salad.
Step 4: Add the warm roasted butternut squash, chopped apples, toasted pecans, and dried cranberries to the bowl with the cooked farro.
Step 5: Drizzle the dressing over the ingredients and toss gently to combine. Fold in the arugula or kale just before serving to prevent wilting.
Step 6: Taste and adjust seasoning with more salt or pepper if needed. Serve the apple butternut squash and farro salad warm or at room temperature.