Harvest Grain Bowl

Ingredients

• 1 cup Farro
• 2 cups Butternut Squash
• ¼ cup Dried Cranberries
• ¼ cup Pecans
• 2 cups Arugula
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Olive Oil
• 1 tbsp Maple Syrup

Instructions

1. Cook farro in salted water for 25 minutes until chewy-tender; drain.
2. Toss cubed squash with 1 tbsp olive oil and roast at 425°F for 20 minutes.
3. Toast pecans in a dry skillet until fragrant.
4. Whisk apple cider vinegar, remaining olive oil, and maple syrup for the dressing.
5. Toss farro with arugula, roasted squash, cranberries, and pecans.
6. Drizzle dressing over the top and serve warm.