Pan-Seared Salmon Salad with Butternut Squash, Farro and Pomegranate

Ingredients

• 4 Salmon filets
• Olive oil
• Salt
• pepper
• 1 cup farro
• Chicken or vegetable broth
• 3 cups cubed butternut squash or your favorite winter squash
• 1 Tablespoon olive oil
• ½ cup walnuts (toasted and chopped)
• 5 oz arugula or your favorite greens
• ½ cup pomegranate arils
• 1 Tablespoon dijon
• 1 Tablespoon apple cider vinegar
• 1 teaspoon balsamic vinegar
• 2 Tablespoons fresh orange juice
• 1 teaspoon fresh lemon juice
• ¼ teaspoon kosher salt
• ¼ cup olive oil
• 3 Tablespoons white wine vinegar
• 2 Tablespoons shallots (minced)
• 2 teaspoons maple syrup
• 1 teaspoon dijon mustard
• ½ teaspoon kosher salt
• Freshly ground pepper
• 6 Tablespoons olive oil