Farro Salad with Roasted Butternut Squash, Pomegranate and Gorgonzola

Ingredients

• 20 oz (3-4 cups) butternut squash, cut into ~ ½ inch x 1-inch chunks
• 1 cup red onion, cut into ~ 1-inch x 2-inch pieces
• 1 tablespoon extra-virgin olive oil
• salt and freshly ground pepper
• 1 ½ cups farro
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed orange juice (from about ½ orange)
• zest from 1 orange (about ½ teaspoon)
• ¼ cup chopped fresh parsley
• salt and freshly ground pepper to taste
• ½ cup pomegranate arils
• ¼ cup gorgonzola cheese, crumbled
• 3 cups mixed baby lettuces, for serving