Butternut Farro Salad with Blood Orange Vinaigrette Recipe

Ingredients

• 2 tablespoons freshly squeezed blood orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoon maple syrup
• 0.125 teaspoon salt
• 0.125 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup water
• 0.5 cup pearled farro
• 2 cups cubed butternut squash (1/2-inch)
• 1 cup chopped red onion (1/2-inch)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 0.25 teaspoon salt
• 3 tablespoons toasted pecans
• 3 tablespoons dried cranberries
• 2 tablespoons chopped fresh parsley