Roast the butternut squash with a little olive oil in the oven at 425F for about 20 minutes. At the same time you can chop up the apples and cook the farro. Once ready mix everything together in a bowl to cool.
To make the dressing combine the apple cider vinegar, olive oil, lemon, dijon, agave and mustard together. Stir in the minced garlic and a dash of salt and pepper.
Add the greens and drizzle with the homemade dressing!