Fall Farro Salad

The other day I became fixated on farro. Someone brought in a farro salad for a lunch and learn at work and I've been determined to make my own ever since. Farro is just another type of grain but I love the meaty texture it has and I think it goes really well with sweet vegetables.
Hence the Fall Farro Salad, it is scrumptious & makes up with few dishes and not much work.

 

Fall Farro Salad:

recipe from here

3 delicate squash; cubed (skin is really thin so you can leave it on)
1 pint cherry tomatoes
olive oil
1 1/2 cup farro
1/4 tsp red pepper flakes
pinch of salt
1/2 tsp fresh thyme; chopped
1/4-1/2 cup shaved parmesan
handful or two or arugula
S&P to taste

preheat oven to 425 degrees F

1   place squash and tomatoes in a baking pan and drizzle with olive oil
2   bake for 25-30 minutes, squash should be tender and easy to pierce with a  fork
3   meanwhile place farro, red pepper flakes and salt in a pot
4   fill with water to 1" above the farro
5   bring to a simmer and reduce heat to low, cook for 15-20 minutes, farro should be al dente
6   drain farro and pour into pan with squash
7   mix in thyme, arugula, S&P, and top with parmesan