Step 1: Cook the Farro

Rinse the farro under cold water to remove excess starch. In a medium saucepan, combine 1 cup of farro with 3 cups of water or broth for added flavor. Bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes or until the farro is tender but still chewy. Drain any excess water and set the farro aside to cool slightly.

Step 2: Roast the Vegetables

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the carrots, zucchini, and bell peppers with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly in a single layer to ensure they roast properly. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Step 3: Make the Lemon Garlic Dressing

While the vegetables are roasting, prepare the dressing. In a small bowl or jar, whisk together the lemon juice, minced garlic, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust the seasoning as needed. Set the dressing aside to allow the flavors to meld.

Step 4: Assemble the Salad

In a large serving bowl, combine the cooked farro and roasted vegetables. Drizzle the lemon garlic dressing over the salad and toss gently to combine, ensuring everything is evenly coated. Garnish with freshly chopped parsley for a pop of color and extra freshness, if desired.

Step 5: Serve and Enjoy

Serve the salad warm, at room temperature, or chilled. It can be enjoyed as a light main course or as a side dish alongside grilled meats, fish, or a plant-based protein like tofu.