Ingredients

• 2 tablespoons freshly squeezed blood orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoons maple syrup
• 0.13 teaspoons salt
• 0.13 teaspoons ground black pepper
• 2 tablespoons olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Whisk blood orange juice, vinegar, Dijon mustard, maple syrup, ⅛ teaspoon salt, and black pepper together in a bowl. Slowly drizzle in 2 tablespoons olive oil while constantly whisking. Set vinaigrette aside.
3. 3 Combine water, farro, and ⅛ teaspoon salt in a small saucepan; bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
4. 4 Meanwhile, toss butternut squash, onion, 1 tablespoon olive oil, garlic, and ¼ teaspoon salt on the prepared baking sheet to evenly coat.
5. 5 Roast in the preheated oven for 20 minutes, stirring halfway through. Transfer farro to a bowl; set aside to cool.
6. 6 Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette; toss to combine. Refrigerate salad before serving for 20 minutes.

Nutrition per serving