Peel, seed and cube butternut squash and coat with Blood Orange olive oil (3 Tablespoons). Sprinkle with salt and pepper to taste and roast in a 425 degree oven until tender.
Drain cooked farro and coat with a Tablespoon or 2 of the Blood Orange olive oil.
Place arugula leaves in the bottom of a shallow salad dish and coat with half of remaining Blood Orange olive oil.
Mix farro into the arugula in the salad dish.
Top with roasted butternut squash.
Sprinkle with dried cranberries and feta cheese crumbles.
Drizzle with the Cinnamon Pear balsamic and remaining Blood Orange olive oil.
Toss and serve.
Enjoy!!