Butternut Farro Salad with Blood Orange Vinaigrette

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step 2
Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.

Step 3
Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.

Step 4
Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.

Step 5
Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.

Step 6
Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.