Warm Fall Farro Salad with Cashew & Cracked Pepper Dressing (Edit recipe)

For the Salad

• 1.5 cups Farro, cooked
• 1 whole Delicata Squash, or acorn squash, sliced into rings
• 1.5 cups Brussels Sprouts, cut in half
• 1/4 cup raw Pistachios
• 1/4 cup Organic Dried Cranberries

For the Dressing

• 1 Tbsp Olive Oil
• 2 Tbsp Water
• 2 Tbsp Cashew Milk Base - Joi
• 2 tsp Black Pepper
• 1 Tbsp Apple Cider Vinegar
• 1 pinch Salt