• Heat oven to 450°. Toss diced squash with 2 tbsp of the oil and ¼ tsp each of the salt and pepper and spread onto a large rimmed baking sheet. Roast at 450° for 20 minutes, stirring halfway through. Cool to room temperature.

  • 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.

  • The next evening, combine farro, ½ tsp of the salt and 4½ 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.

  • In a small skillet, combine remaining ¼ tsp each salt and pepper, the cumin, ginger and cinnamon. Toast over medium heat for 1 minute.

  • 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.

  • 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 Facts

479 calories; 18 g total fat; 38 mg cholesterol; 673 mg sodium. 59 g carbohydrates; 24 g protein;