Farro Salad with Roasted Butternut Squash and Cranberries

Ingredients

• 1 cup uncooked farro
• 2 to 3 cups water or vegetable broth
• 3 cups cubed butternut squash
• 1 tablespoon olive oil
• Salt and pepper (to taste)
• ½ cup dried cranberries
• ¼ cup chopped fresh parsley
• ¼ cup crumbled feta or goat cheese (optional)
• ¼ cup chopped pecans or walnuts (optional)
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard