Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and cinnamon. Spread evenly on the baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 3: While the squash roasts, cook the farro or quinoa in a medium pot of boiling water according to package instructions. Drain and set aside.
Step 4: In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified.
Step 5: In a large mixing bowl, combine the cooked grains, roasted squash, dried cranberries, toasted pecans, and sliced scallions.
Step 6: Drizzle the dressing over the salad and toss gently to combine. Season with extra salt and pepper if desired.
Step 7: Serve warm, at room temperature, or chilled.