3 tablespoons brown butter (infused with a cinnamon stick during browning), melted
1 butternut squash, peeled, seeded and diced
2 cups farro
Extra-virgin olive oil
Freshly ground black pepper
3 cups fresh cranberries
2 cups brown sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 oranges, zested and juiced
1 bunch fresh mint, picked, washed and lightly torn
2 cups fresh arugula
1 cup crumbled French feta
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