Farro, Squash, and Pomegranate Salad

Instructions:
1) Cook two cups of farro like you would cook rice.
2) Roast small chunks of butternut squash with cinnamon and honey until they are soft and browned.
3) Lightly toast 1/3 cup of pumpkin seeds (or another seed/nut) in a pan.
4) Add farro, squash, and pumpkin seeds to a large bowl with chopped mint, olive oil, pomegranate seeds, pomegranate molasses, and salt.