Fall Harvest Salad - Community Servings

Ingredients

• 1 small red onion, diced
• 1 (2 pound) butternut squash, peeled, seeded and cut into 1/4 inch chunks
• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups farro (regular or quick-cooking)
• 1/4 cup dried cranberries
• 1 small apple, cored, diced into 1/4 inch pieces
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup parsley, chopped
• 3 tsbp. olive oil
• 1 1/2 tsbp. apple cider vinegar
• 2 tsp. Dijon mustard
• 1 tsp. honey
• 1/4 tsp. salt
• 1/4 tsp. pepper