Cook the Farro

1. Bring 8 cups of water to a boil in a large pot. Add a generous pinch of salt. Rinse the farro under cold water using a fine mesh sieve, then add it to the boiling water.
2. Cook uncovered for 20–30 minutes, or until the grains are tender but still have some chew. Drain, then spread the farro on a sheet pan to steam-dry and cool.

Roast the Zucchini

1. Preheat your oven to 450°F (232°C).
2. Line a baking sheet with parchment. Arrange zucchini slices in a single layer. Drizzle or spray with olive oil, toss to coat, and season with salt and pepper.
3. Roast for 20–25 minutes until golden and caramelized. Roast in batches if needed.

Make the Lemon Dressing

1. In a small bowl, whisk together the lemon zest, juice, garlic, honey (or maple), salt, and pepper.
2. While whisking, slowly drizzle in the olive oil until the dressing emulsifies.

Assemble the Salad

1. In a large bowl, combine the cooked farro, roasted zucchini, chopped parsley and basil, walnuts, and cranberries.
2. Pour the lemon dressing over the top and toss gently to coat.
3. Taste and adjust seasoning if needed.