This Beetroot and Butternut Squash Salad is the ultimate fall and winter salad. Served on a bed of arugula and tossed with a tasty maple dijon dressing!
Step 1. Cook the Farro. Bring 2 quarts of water to a boil in a pot with 1 teaspoon of salt. Add Farro, then reduce to a simmer uncovered until soft, about 30 minutes.
Step 2. Cook the bacon. Dice bacon and place into a pan on the stove. Cook until crispy, and transfer bacon bits to a paper towel-lined plate to drain the grease.
Step 3. Roast the squash. Preheat your air fryer to 400°F/204°C. Cut butternut squash into 1-inch cubes and toss with olive oil, salt, pepper, and cinnamon. Cook for 10 minutes.
Step 4. Putting it all together. Combine arugula, cooked faro, cooked beets, butternut squash, bacon bits, and goat cheese. Toss salad with a maple dijon dressing.