Roasted Butternut Farro Salad

For the farro:

• 1 cup apple cider
• 2 cups low-sodium chicken broth
• 1 cup water
• 1 teaspoon kosher salt
• 2 medium-size bay leaves
• 1 cup pearled farro also called 10-minute farro

For the roasted butternut squash and grapes

• 3 cups peeled and diced ½-inch butternut squash, 1 medium-small squash
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic salt
• ¼ teaspoon freshly ground black pepper
• 2 cups red seedless grapes
• 2 teaspoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon granulated sugar

For the salad dressing:

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice

For the salad:

• ½ cup Parmesan Cheese shaved with a vegetable peeler, then roughly chopped
• ¼ cup roughly chopped pistachios
• ½ cup finely chopped fresh basil
• ¼ cup finely chopped fresh mint leaves