Fall Harvest & Farro Salad with Apple Cider & Maple Vinaigrette

For the farro: Bring 1 cup farro and 3 cups water to a boil, then reduce to a simmer and cover for 25-30 minutes, stirring occasionally, until cooked through. Let cool completely.

For the sweet potato: Dice 1 cup of sweet potato. Roast at 425°F for 20 minutes, then broil for 2 minutes to brown. Season with salt and cinnamon during roasting. Let cool completely.

For the dressing: In a bowl, whisk together 1/3 cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon dijon mustard, 1/2 teaspoon garlic powder, and a pinch of salt and pepper.

To assemble the salad: Place 2 handfuls of arugula on a serving platter or in a large bowl. Add the cooled farro and sweet potato. Top with 1/4 cup craisins, 1/4 cup red onion, 1/4 cup pumpkin seeds, and 1/4 cup goat cheese. Drizzle generously with the prepared dressing just before serving. Enjoy!