Preheat oven to 375 degrees. Line a sheet pan with parchment. In a bowl, toss together the butternut squash, maple syrup, Autumn Spice Blend and Roasted Garlic Avocado Oil. Spread onto the parchment-lined sheet pan and roast for 15-20 minutes, until tender-crisp and golden brown. Set aside.
Place the salad mix, arugula, dried cranberries, and shaved red onion in a large bowl and drizzle with Rosemary Extra Virgin Olive Oil, Fig Balsamic Vinegar, salt and pepper. Toss, taste and adjust with more oil, vinegar, salt and pepper, if desired.
To plate the salad, place the dressed greens on a platter. Top with the cooked farro. Top with the roasted squash and garnish with pecans and feta.