Preheat oven to 400F and line a rimmed baking sheet with tin foil. Season squash in subsequent four ingredients, then roast in oven for 20-25 minutes, until exterior is just golden brown and interior is fork tender. Remove from oven and set aside to cool.
Meanwhile, prepare faro per package instructions, to al dente. Drain liquid and set aside to cool.
In a small mixing bowl, emulsify all vinaigrette ingredients with an immersion blender. Set aside.
Toss together all salad ingredients and fold in vinaigrette until well combined. Serve.