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Rinse dry farro under cold water. Add to a small sauce pan with water. Bring to a boil. Reduce to simmer and cook for 30-40 minutes, or until farro is tender. (mine was done at 30 minutes) Drain any additional water. Add Farro to a large bowl.
To a small bowl add butternut squash. Drizzle with olive oil. Season with salt, pepper and 1 teaspoon of fresh thyme. Toss to coat. Spread seasoned squash out on a baking sheet in a single layer.
Preheat oven to 425°F. Roast squash for 15 minutes. Remove from oven, toss vegetables and bake an additional 10 minutes. Remove and let rest.
To a small bowl add dijon mustard, maple syrup, balsamic vinegar, garlic, 1 teaspoon fresh thyme and salt to taste. Whisk until smooth.
To the bowl with the farro add roasted butternut squash, cranberries, pepita seeds, fresh arugula and maple dijon dressing. Gently toss to combine and coat everything. Serve.