Fall Harvest Salad with Watermelon

For the Salad:

• 2 cups cubed watermelon
• 2 cups cubed butternut squash
• 1 can chickpeas, drained and rinsed
• 1 tablesppon olive oil
• 1 spring rosemary, chopped
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups instant farro (one 8.8 oz bag)
• 6 cups baby kale or arugula
• 1/3 cup crumbled feta
• 1/3 cup chopped pecans
• slice red onion, to taste (optional)

For the dressing:

• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1 teaspoon maple syrup
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper