In a small saucepan combine the vegetable broth, farro and salt. Bring to a boil and then simmer on low with the lid on for approximately 30 minutes until tender. Remove from heat, drain any excess liquid and let cool.
While the farro is cooking, wash and slice the delicata squash. Toss with avocado oil and salt and place on a baking sheet so that all of the squash pieces are flat. Bake for 15-20 minutes flipping halfway through.
Start by adding the arugula to a large serving bowl, top with farro, squash, diced apple, pomegranate seeds, feta, and walnuts or pumpkin seeds.
Combine all of the ingredients for the dressing in a small bowl and whisk together until combined.
Pour over the salad and enjoy!
This salad is best enjoyed fresh, however, if you want to prep it ahead of time I recommend keeping all of the ingredients separate until you're ready to eat it.
Keyword fall farro salad; farro salad; delicata squash salad