Spread the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
While the squash is roasting, cook the farro according to package instructions. Drain and set aside.
In a large mixing bowl, combine the cooked farro, roasted butternut squash, baby spinach, feta cheese, dried cranberries, and toasted pumpkin seeds.
Drizzle with the remaining 1 tablespoon olive oil and toss to combine. Adjust seasoning with salt and pepper if needed.