Preheat the oven to 425F. Fill a large saucepan with water, add a generous pinch of salt then bring to a boil. Add the farro and boil for 17 minutes then drain the farro well.

To a large sheet pan lined with parchment paper, add the butternut squash then top with the cornstarch, nutritional yeast, seasonings and oil. Use clean hands to coat everything evenly, then spread the squash in an even layer cut side down allowing space in-between. Place the tray in the oven on the bottom rack and roast for 20 minutes. Flip the squash then roast again for an additional 10-15 minutes or until the squash is crisp around the edges. While the squash is still hot, sprinkle with a generous pinch of salt.

To a separate tray, add the brussels sprouts and shallots then top with the seasonings, oil and a generous pinch of salt. Toss to coat, then spread out on the tray and place in the oven on the top rack to roast for 15 minutes. Give the vegetables a toss, then return to bake for 5 minutes until crispy.

While roasting, add the beans to a mixing bowl with the garlic, mustard, coriander, cilantro, vinegar, maple syrup, oil and a generous pinch of salt. Stir well to combine, then taste and adjust ingredients as desired. Once satisfied, place in the fridge to marinate while everything cooks.

In a separate bowl, add all the yogurt sauce ingredients along with a pinch of salt and whisk together. Once evenly mixed, taste and adjust the salt or sweetness more to your liking.

To assemble, combine the vegetables with the farro and toss together to combine. Portion out a serving of the farro salad then top with the marinated beans then drizzle with the yogurt sauce and enjoy.