Preheat the oven to 425 degrees F.
On a rimmed baking sheet, drizzle the squash with olive oil and season with salt and pepper. Roast for about 15-20 minutes, until golden brown at the edges.
Combine the cooked farro, squash, pomegranate seeds, parsley, and onion in a large bowl.
In a small bowl, combine the vinagrette ingredients: red wine vinegar, olive oil and a few pinches of salt and pepper. Whisk until combine. Top the farro mixture with the vinaigrette and season to taste.