Cook the farro according to package directions. Set aside.
2 cups cooked farro
Roasted Butternut Squash
Preheat the oven to 400 degrees. Combine squash, oil, brown sugar, and honey; mix well. Place in a single layer on a sheet pan and bake until squash is cooked through and lightly caramelized.
Toss the farro with salt and pepper. To assemble each salad, place greens into a bowl and top with farro, squash, apples, and pepitas. Drizzle with dressing.
1/2 tsp kosher salt, 1/2 tsp black pepper, ground, 3 quarts mizuna, or salad greens of choice, 1 cup granny smith apples, unpeeled, diced, 2 tbsp pepitas