**Instructions**
1. **Cook the Farro:** In a medium saucepan, combine the rinsed farro and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until farro is tender and the liquid is absorbed. Drain any excess liquid if necessary and set aside.
2. **Roast the Vegetables:** Preheat your oven to 400°F (200°C). On a large baking sheet, combine the diced sweet potato, red onion, red bell pepper, and zucchini. Drizzle with 1 tablespoon of olive oil, sprinkle with dried thyme, garlic powder, salt, and pepper. Toss to coat evenly.
3. **Bake:** Spread the vegetables in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
4. **Prepare the Dressing:** While the vegetables are roasting, whisk together all dressing ingredients in a small bowl: 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
5. **Assemble the Salad:** In a large bowl, combine the cooked farro, roasted vegetables, and chopped fresh parsley. Pour the dressing over the salad and toss gently to combine.
6. **Serve:** Taste and adjust seasoning if needed. If using, sprinkle with crumbled feta cheese before serving. This salad is delicious served warm or at room temperature.
**Short Tips**
* **Customizable Veggies:** Feel free to swap in your favorite roasting vegetables like broccoli, cauliflower, Brussels sprouts, or carrots.
* **Protein Boost:** Add grilled chicken, chickpeas, or roasted tofu for a more substantial meal.
* **Make Ahead:** Cook the farro and roast the vegetables in advance. Store them separately in the refrigerator and combine with the dressing just before serving for quick meal prep.
* **Nutty Flavor:** For an extra layer of flavor, toast the farro in a dry pan for a few minutes before cooking until fragrant.
* **Herb Power:** Experiment with other fresh herbs like dill or mint for a different flavor profile.
