Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, cinnamon, salt, and pepper on a large baking sheet.
Step 2: Roast the squash for 25-30 minutes, tossing halfway through, until tender and slightly caramelized.
Step 3: While the squash roasts, combine the farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the grains are tender but still chewy.
Step 4: Drain any excess liquid from the farro and transfer the warm grains to a large mixing bowl.
Step 5: In a small jar or bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and 1/4 cup extra virgin olive oil to create the dressing.
Step 6: Pour half of the dressing over the warm farro and toss well to combine.
Step 7: Add the roasted butternut squash, diced apples, toasted pecans, and arugula to the bowl. Drizzle with the remaining dressing and toss gently.
Step 8: Taste and adjust seasoning with additional salt and pepper if needed. Serve the apple butternut squash and farro salad warm or at room temperature.