Hearty Harvest Salad
Bring a pot of water to boil and cook the farro according to the package instructions. Once finished, set aside to cool.
Meanwhile, in a large sauté pan, cook bacon over medium heat until crispy, about 5-7 minutes, spooning the excess fat into a separate bowl as you go.
Begin heating another large sauté pan over medium heat. Add a few tablespoons of reserved bacon fat and 1 tablespoon of clarified butter (or olive oil) into the pan. Add diced butternut squash. Stir occasionally until squash softens and browns on all sides, about 5 minutes. With a slotted spoon, remove cooked bacon strips and cooked squash from heat and place on a paper towel-lined platter to cool.
To serve: Pour 3/4 of the Harvest Blend Salad dressing into the base of a large serving bowl. Add greens and toss with tongs until the salad is lightly coated with dressing. Open up the packets of pumpkin seeds, dried fruit and croutons and arrange in small piles along the edges of the salad bowl. Arrange farro, bacon, squash and goat cheese along the edges to complete the circle. Drizzle remaining 1/4 packet of dressing over the toppings just before serving. Enjoy!