Butternut Squash Farro Salad with Arugula and Cranberries

INGREDIENTS

1 cup

uncooked farro

butternut squash, peeled, seeds removed and diced (about 3 cups)

Kosher salt and fresh ground black pepper

1/3 cup

dried cranberries

1/3 cup

ricotta salata

1/4 cup

toasted unsalted pepitas

3 cups

arugula

1 tbsp

extra virgin olive oil

2 tbsp

apple cider vinegar

1 tbsp

water

1 1/2 tsp

pure maple syrup

3 tbsp

minced shallot

Kosher salt and fresh ground black pepper