Butternut Squash Farro Salad with Arugula and Cranberries

Name: Butternut Squash Farro Salad with Arugula and Cranberries
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup uncooked farro; 1 butternut squash, peeled, seeds removed and diced (about 3 cups); Kosher salt and fresh ground black pepper; 1/3 cup dried cranberries; 1/3 cup ricotta salata; 1/4 cup toasted unsalted pepitas; 3 cups arugula; 1 tablespoon extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon water; 1 1/2 teaspoons pure maple syrup; 3 tablespoons minced shallot; Kosher salt and fresh ground black pepper to taste