Place the butternut squash on a baking sheet and drizzle with 1 tbsp of olive oil and 1 tbsp of balsamic. Add add a pinch of salt and pepper. Roast at 375 degrees F for 15-18 minutes, turning halfway through. Set aside.
Slice the avocado and strawberries. Toast the almonds in a frying pan until fragrant.
Add the farro to a medium bowl and add the remaining olive oil and balsamic vinegar + salt and pepper. Pan fry or grill the halloumi. And divide the farro into two bowls. Top with the strawberries, avocado slices, halloumi, almonds and butternut squash.