Festive Farro Salad

Preheat oven to 425ºF.

Place diced butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 20 minutes, turning halfway through until squash is soft and fully cooked.

Meanwhile, cook the farro according to the package directions. When farro and squash are cooked, combine in a large bowl, stirring together.

Heat remaining 2 tablespoons olive oil and butter in a small skillet over medium heat. Add shallot and cranberries, cook for 1 minute. Add walnuts, sage, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 1 minute longer. Pour over the farro mixture, stirring to combine.

The salad can be enjoyed warm or room temperature.