Roast Chicken Salad with Butternut Squash and Farro

When peeled and thinly shaved with a vegetable peeler, raw butternut squash yields sweet, tender flesh that’s a natural fit for protein-rich winter salads. Look for smaller specimens, which are usually more tender. The orange flesh tips you off to its payload of carotenoids, a potent class of antioxidants linked to lower incidences of cancer and heart disease. And this hearty salad will keep you satisfied, thanks to its protein-packed chicken and fiber-rich parsnips and farro, an ancient grain of the wheat family.

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1 c.
farro
1/4 c.
extra-virgin olive oil
1/4 c.
orange juice
2 tsp.
minced fresh ginger
1/2 tsp.
ground cumin
1/4 tsp.
salt
1/4 tsp.
pepper
2 c.
roughly torn rotisserie chicken (bones and skin removed)
2
medium parsnips, peeled and shaved
3 c.
peeled and thinly shaved butternut squash
1 c.
red seedless grapes, halved
1/3 c.
chopped flat-leaf parsley
1/4 c.
toasted pumpkin seeds
3 oz.
soft goat cheese, crumbled

Directions

1. Step 1Place the farro and 3 cups of water in a medium pot. Bring it to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain and cool.
2. Step 2In a large bowl, whisk together the olive oil, OJ, ginger, cumin, salt, and pepper.
3. Step 3Add the farro, torn chicken, parsnips, squash, grapes, and parsley to the bowl; toss everything to coat with the dressing. Top with pumpkin seeds and goat cheese and serve.