Step 1: Preheat your oven to 400°F (200°C).
Step 2: Prepare the vegetables: In a large bowl, combine the cubed sweet potato, sliced carrots, sliced parsnips, red onion wedges, and chopped red bell pepper. Drizzle with 3 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until all vegetables are evenly coated.
Step 3: Roast the vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure not to overcrowd the pan; use two if necessary. Roast for 25-35 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
Step 4: Cook the farro: While the vegetables are roasting, rinse the farro under cold water. In a medium saucepan, combine the rinsed farro with 4 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 25-30 minutes, or until the farro is tender yet still chewy (al dente). Drain any excess liquid.
Step 5: Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and maple syrup (if using). Season with salt and freshly ground black pepper to taste.
Step 6: Assemble the salad: In a large mixing bowl, combine the warm, cooked farro with the freshly roasted vegetables. Pour the dressing over the farro and vegetables. Add the fresh chopped parsley and thyme.
Step 7: Toss gently: Toss everything together until all ingredients are well combined and coated with the dressing. Taste and adjust seasonings if needed.
Step 8: Serve warm: Serve the Warm Farro Salad with Roasted Vegetables immediately, or at room temperature. It also keeps well in the fridge for meal prep.