Farro Salad with Turkey, Dried Cranberries, and Roasted Squash

From Williams-Sonoma: New Flavors for Salads Cookbook
Makes 6 Servings

Ingredients:

• 1/3 cups Farro (about half a pound)
• 4 cups Low-Sodium Chicken Broth
  
• Sea Salt and freshly ground pepper
• 1 Butternut Squash (about 3 pounds)
  
• 8 TBS Extra-virgin Olive Oil
• 3/4 cup Fresh Lemon Juice
  
• 1 tsp minced Fresh Flat-Leaf Parsley
• 6 ounces, cut into 1/2 inch cubes Boneless Smoked Turkey
  
• 2/3 cup Sweetened Dried Cranberries
  
• 3, white and light green parts thinly sliced Green Onions

Place farro in bowl, and add water to cover. Let soak for 30 minutes.

Drain the farro and place in saucepan, add the broth and 1 teaspoon salt, and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered until the farro is tender and all the liquid is absorbed, about 30 minutes. Transfer to a large bowl and let cool to room temperature.

Meanwhile, preheat the oven to 400 degrees F. Peel the squash, cut it in half lenthwise, and scoop out the seeds and stings. Cut the flesh into 1/2 inch cubes; you should have about 4 1/2 cups. On a rimmed baking sheet, toss the squash cubes with 2 tablespoons of the olive oil, a generous teaspoon of salt, and a generous 1/4 teaspoon pepper. Spread the cubes in an even layer on the baking sheet and roast until tender, but still slightly firm to the bite, about 12 minutes. Let cool to room temperature.

in a small bowl, whisk together the lemon juice, honey, parsley, 1/4 teaspoon salt, and several grinds of pepper. Slowly whish in the remaining 6 tablespoons olive oil until well blended to make a dressing. Taste and adjust the seasonings.

Add the dressing, squash, turkey, cranberries, and green onions to the cooled farro and toss well. Transfer to a serving bowl and serve right away.