Butternut Squash-Farro Salad

Preheat oven to 400°. Spray a large rimmed baking sheet with cooking spray.

In a medium saucepan, bring 1 cup water and ½ teaspoon salt to a boil over medium-high heat. Add farro; cover and reduce heat to medium-low. Simmer until all water is absorbed, 20 to 25 minutes. Let cool to room temperature.

In a large bowl, stir together butternut squash, 1½ tablespoons oil, ¾ teaspoon salt, and pepper. Spread in an even layer on prepared pan.

Bake until tender, 10 to 15 minutes. Let cool to room temperature.

In a large bowl, stir together squash, farro, arugula, onion, blue cheese, pomegranate arils, lemon juice, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt. Serve immediately.