This hearty grain salad is great for lunch or a light dinner and is very customizable. Feta cheese works really well in place of the goat cheese. If you don't like tofu, leftover chicken or canned chickpeas could be used instead. Quinoa or brown rice could also be substituted for the farro.
In a medium sauce pan, bring 2 cups of water and farro to a boil. Once boiling, cover, reduce heat, and simmer for about 25 minutes until tender. Drain any remaining water and set aside.
Preheat oven to 425. In a large bowl, toss together butternut squash, carrots, brussels sprouts, red onion, and olive oil. Season with salt and pepper. Spread out on a parchment lined baking sheet.
On a seperate baking sheet lined with parchment paper, place tofu and spray with cooking spray. Season with salt and pepper. Roast vegetables and tofu in the oven for about 25-30 minutes, or until vegetables are soft and tofu is brown.
In a large bowl combine farro, roasted vegetables and tofu, chopped parsley, sage, and goat cheese. Taste and season with salt and pepper.