Preheat the oven to 400°F (200°C). Prepare a baking sheet with parchment paper.

In a medium pot, bring water to a boil and add the farro. Cook until tender, about 25-30 minutes, then drain and cool slightly.

Dice the butternut squash, toss with olive oil, dried sage, marjoram, cinnamon, salt, and pepper. Roast for 20-25 minutes, stirring halfway.

Toast the pecans in a skillet over medium heat for 4-5 minutes until fragrant and golden. Set aside to cool.

In a small mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, maple syrup, salt, and pepper.

In a large bowl, combine spinach, cooled farro, roasted butternut squash, diced apple, dried cranberries, and toasted pecans. Toss gently to mix.

Drizzle the dressing over the salad and toss until evenly coated. Garnish with pepitas and crumbled vegan feta. Serve warm or chilled.