Squash and Farro Salad

Squash and Farro Salad
Makes 6
Prep 25 m
Roast 20 m
Cook 16 m
Microwave 2 m
Chill overnight



  1. 1 of 6 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 of 6 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 of 6 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 of 6 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 of 6 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 of 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.
Nutrition Information for Squash and Farro Salad
Servings Per Recipe: 6
Per Serving: 59 g carb., 479 kcal cal., 18 g Fat, total, 38 mg chol., 3 g sat. fat, 9 g fiber, 24 g pro., 673 mg sodium