Eight-Layer Salad

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1 cup farro

3 cups low-sodium vegetable or chicken stock (or water)

Kosher salt and freshly ground black pepper 

3 tablespoons extra-virgin olive oil 

1 medium butternut squash, peeled and sliced into 3/4-inch cubes 

A pinch of crushed red pepper 

1 cup fat-free Greek yogurt

1 cup packed fresh basil (about 2 ounces), finely chopped, plus a little more for serving 

1/2 cup mayonnaise 

2 tablespoons white wine vinegar 

1 teaspoon Dijon mustard

1 clove garlic, finely chopped 

5 ounces baby kale 

8 ounces prosciutto, chopped 

2 large shallots, finely chopped 

1/2 cup shaved Parmesan 

1/3 cup toasted sliced almonds