Preheat oven to 400 degrees.
In a medium saucepan, bring farro, apple cider, vinegar, 1 teaspoon salt, bay leaves and 2 cups water to a boil over high heat. Lower heat to a simmer, cover, and cook until farro is tender and liquid has evaporated, about 30 minutes. (Please read cook time on the package to be sure.)Remove from heat and allow to cool. Discard bay leaves.
Place butternut squash on a rimmed baking sheet lined with unbleached parchment paper. Drizzle with 1 Tablespoon of olive oil (or avocado oil or melted coconut oil), sprinkle with salt and pepper. Roast in one layer until caramelized and tender, about 30 minutes. Set aside. Can be made 1 day ahead.
In a mixing bowl (or serving bowl), whisk together 6 Tablespoons olive oil and 4 Tablespoons lemon juice, plus a pinch of salt and a few grinds of black pepper. Add cooked farro and cheese, if using. This can be done one day ahead.
Bring salad to room temp and fold in arugula, herbs, fennel, butternut squash, and nuts or seeds. Taste for seasoning and add flaky salt and black pepper as needed.