Roasted Butternut & Farro Harvest Salad with Creamy Apple Mustard Dressing

• 1 butternut squash, seeds removed, cut into ¼” half-moon shapes (skin on is OK)
• 8 oz. goat milk brie (with rind), cut in 4 slices using serrated knife (regular chevre is ok too)
• 1/2 cup chopped pecans
• 4 cups arugula
• 1 cup farro, cooked according to package and cooled
• 1 Tbsp olive oil (for roasting squash)
• Creamy Apple Mustard Dressing:
• 1/4 cup Greek yogurt
• 2 Tbsp Dijon mustard
• 3 Tbsp applesauce
• 1/4 cup olive oil
• 1 tsp honey
• salt & pepper

For the dressing, whisk all ingredients together until creamy and set aside.

Preheat oven to 425° F. Toss butternut squash slices in olive oil and season with salt and pepper to taste. Arrange slices on a rimmed baking sheet and roast for 20-25 minutes and allow to cool. Broil the goat cheese slices on a parchment lined baking sheet for 4-6 minutes until melty and bubbling. Assemble the salad by dressing the arugula with a bit of dressing until just coated and toss with the farro. Arrange butternut squash on the arugula and farro. Sprinkle on the pecans, and carefully place a melty round of goat cheese on top of each plate.