Gochujang Roasted Butternut Squash Apple Farro Salad

0 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Place butternut squash on the lined baking sheet. 
1 In a small bowl, make the sauce for the butternut squash. Add the oil, gochujang paste, maple syrup, and soy sauce to the bowl. Stir until well combined. Pour over the butternut squash and stir until squash is even coated in the sauce. Sprinkle salt and pepper on top. Roast in the oven for 30-40 minutes or until tender, stirring halfway through. 
2 While butternut squash is roasting, cook the farro according to the package’s instructions. I used Trader Joe’s quick cooking farro that is done is 12 minutes. Drain farro and set aside until ready to assemble the salad.
3 Make the dressing by adding the olive oil, apple cider vinegar, dijon mustard, maple syrup, sea salt, and pepper to a small bowl or liquid measuring cup. Whisk until well combined.
4 Once butternut squash and farro are done, assemble the salad. Add the greens, cooked farro, butternut squash, apples, cranberries, pecans, and vegan parmesan to a large bowl. Pour dressing over the top and toss salad until everything is evenly combined. Generously sprinkle some salt on top and toss again. Taste and adjust seasonings if needed. Enjoy!