2 cups of farro, cooked al dente
1 handful of cherry tomatoes, sliced in half
1 handful of mint, chopped
1 handful of parsley, chopped
1 handful of pistachios, chopped
4 radish, sliced thin
1 cup of cubed butternut squash, steamed or roasted
Lemon and Olive oil for dressing

Combine all ingredients in a large bowl, season with salt and freshly cracked black pepper, dress with lemon juice and olive oil.