Preheat oven to 400 degrees Fahrenheit.

Prepare eight ounces of farro (dry) according to package directions.

While your farro is cooking, peel and cut your butternut squash, lay it out on a baking sheet lined with parchment paper, and drizzle avocado oil over the cubes. Sprinkle salt and pepper. Roast for 45 minutes.

Dice the apples, chop the herbs, and de-seed your pomegranate.

Prepare the dressing by adding all ingredients to a small bowl and whisking together.

Once the farro and butternut squash are cooked, add all salad ingredients to a bowl.

Add dressing a little bit at a time and mix.