Squash And Farro Salad

1. 1

   1. Heat oven to 450 degrees . Toss diced squash with 2 tbsp of the oil and tsp each of the salt and pepper and spread onto a large rimmed baking sheet. Roast at 450 degrees for 20 minutes, stirring halfway through. Cool to room temperature.

2. 2

   2. Meanwhile, remove and discard skin from chicken. Shred meat into pieces, discarding bones (you'll need 3 cups shredded chicken). Refrigerate roasted squash and chicken overnight.

3. 3

   3. The next evening, combine farro, 1/2 tsp of the salt and 41/2 cups water in a large pot. Bring to a boil. Boil for 10 minutes, then stir in dried cranberries. Boil for an additional 5 minutes; drain and rinse.

4. 4

   4. In a small skillet, combine remaining tsp each salt and pepper, the cumin, ginger and cinnamon. Toast over medium heat for 1 minute.

5. 5

   5. In a small bowl, whisk together vinegar, mustard, honey and remaining 2 tbsp oil. Slowly whisk into skillet with seasonings. Remove from heat. Reheat squash and chicken in microwave for 2 minutes.

6. 6

   6. Combine farro, squash, chicken and kale in a large serving bowl. Drizzle with dressing, gently toss, and sprinkle with goat cheese and walnuts. Serve at room temperature.

* Per serving · 4 servings · Values may vary.