In a large mixing bowl, toss squash, carrots, and red onion in olive oil and spread in a single layer on a baking sheet. Sprinkle with salt and pepper and bake until tender and lightly browned, about 45-55 minutes. Once roasted, transfer to a large mixing bowl.
For the farro:
Meanwhile, bring broth and water to a boil in a small saucepan. Add the farro, reduce to a simmer and cook until tender, about 15-20 minutes. Drain any extra liquid and transfer to a large non-stick skillet and set aside.
For the Salad:
Add your spinach and garlic to the same skillet as the warm farro and sauté over medium-low heat just until spinach is wilted.
Add to the mixing bowl with the roasted vegetables.
Stir in the lemon juice, lemon zest, rosemary, vinegar, olive oil, goat cheese, pistachios, and cranberries. Season with additional salt and pepper, to taste. Serve warm or chilled.
Salad will keep in the refrigerator for up to 3 days.
Freezes well in an airtight container. When ready to eat, allow to thaw in the fridge overnight or microwave in covered dish until warm.