Step 1: Prepare and Roast the Vegetables

1. Preheat your oven to 400°F (200°C). Line a large baking sheet (or two, if necessary, to avoid overcrowding) with parchment paper for easy cleanup.
2. In a large bowl, combine all the chopped vegetables except the cherry tomatoes (if you’re adding them later for a fresher pop; if you like them well-roasted, add them now).
3. Drizzle the vegetables with 3 tablespoons of olive oil, sprinkle with dried Italian herbs, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss well to ensure everything is evenly coated.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet(s). Avoid overcrowding the pan, as this will cause the vegetables to steam rather than roast. Use two pans if needed.
5. Roast for 20-25 minutes, flipping halfway through. If you prefer softer cherry tomatoes, add them to the baking sheet during the last 10-15 minutes of roasting. The vegetables should be tender, caramelized, and slightly browned at the edges. The sweet potato, if using, should be easily pierced with a fork.
6. Once roasted, remove from the oven and let cool slightly.

Step 2: Cook the Farro

1. While the vegetables are roasting, cook the farro. Rinse the farro thoroughly under cold water.
2. In a medium saucepan, combine the rinsed farro, 3 cups of water or vegetable broth, and ½ teaspoon of salt.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer.
4. Cook pearled farro for about 15-25 minutes, or semi-pearled for 20-30 minutes, or until it’s tender but still pleasantly chewy (al dente). Refer to package instructions as cooking times can vary.
5. Once cooked, drain any excess liquid from the farro using a fine-mesh sieve. Fluff with a fork and set aside to cool slightly. Spreading it on a plate or small baking sheet can help it cool faster and prevent clumping.

Step 3: Prepare the Lemon-Herb Vinaigrette

1. While the farro and vegetables are cooking/cooling, prepare the dressing.
2. In a small bowl or a jar with a tight-fitting lid, combine ⅓ cup extra virgin olive oil, ¼ cup fresh lemon juice, Dijon mustard, minced garlic, chopped fresh parsley, chopped fresh basil/mint (if using), ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes (if using).
3. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.
4. Taste and adjust seasonings as needed. You might want more lemon juice for tanginess, more salt, or a touch more herbs.

Step 4: Assemble the Farro Salad

1. In a large mixing or serving bowl, combine the cooked and slightly cooled farro and the roasted vegetables.
2. If using chickpeas, add them now.
3. Pour about two-thirds of the prepared vinaigrette over the salad. Toss gently to combine, ensuring everything is lightly coated.
4. Taste the salad. Add more dressing if desired, or more salt and pepper to your liking. Remember that farro will absorb some of the dressing, so don’t be shy.
5. If using feta or goat cheese, gently fold it in now, or reserve some for garnishing.
6. Let the salad sit for at least 10-15 minutes before serving, if time allows. This gives the flavors a chance to meld together.

Step 5: Serve and Garnish

1. Serve the Farro Salad with Roasted Vegetables warm, at room temperature, or chilled.
2. If desired, serve over a bed of fresh arugula or baby spinach for added greens.
3. Garnish with toasted nuts/seeds and extra fresh herbs before serving.