Farro Fennel Apple Salad

1 Cook the farro to the package instructions. Set aside and let cool slightly.
2 Slice the apple and fennel into thin, even slices. You may use a sharp knife or a mandoline.
3 Make the dressing. Combine the olive oil, lemon juice, maple syrup, salt and pepper in a bowl and whisk together OR do this in a jar with a tight-fitting lid. Shake to combine.
4 Assemble the salad in a large bowl. Measure in the arugula with the farro, fennel and apple.
5 Pour the dressing over the salad and toss gently to combine. Taste and add additional seasonings (or more lemon juice), if necessary.
6 Scatter the toasted pumpkin seeds on top.
7 Serve immediately at room temperature or pop in the fridge for a few minutes so that it’s lightly chilled, then serve.