Roast vegetables. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix together the sweet potato, shallot, garlic, olive oil, salt, and paprika. Transfer to the baking sheet and roast vegetables in the oven at 400 degrees F for 25-30 minutes, flipping halfway. Set aside to cool for 5 minutes.
Cook the farro. Add farro and water to a medium pot on the stove. Bring the water to a boil over high heat. Once the water begins to boil, lower the heat to low and simmer farro for 25 minutes. Check on farro a few minutes before time is up to make sure it’s not sticking to the pot. When it’s done. Farro will be soft, yet slightly sticky with a little bite to it. Set aside to cool for 5 minutes.
Make the dressing. In a large bowl, whisk together all Italian dressing ingredients: olive oil, vinegar, salt, basil, pepper, parsley, and freshly grated parmesan cheese.
Plate all ingredients for this chilled farro salad recipe. Add the cooked farro and raw vegetables to the large bowl holding the dressing. Toss together. Add a large scoop of farro salad to individual plates or a serving platter. Top the roasted vegetables. Serve warm immediately, at room temperature, or chilled.
Notes
Don't mince the garlic. It’s important to keep the garlic in large chunks instead of mincing it so it doesn't burn in the oven. Garlic roasted this way has a deep, sweet flavor and isn’t overpowering (like it would be if served raw) when prepared this way for the salad.
Roast veggies without foil. Sometimes, we're tempted to wrap our vegetables in foil before throwing them in the oven, but keep the foil off to roast! You cover vegetables when you want them steamed, and for this roasted vegetables recipe, we want them browned.
Make farro salad ahead. This recipe is good served warm or cold! You can easily make farro salad with roasted vegetables ahead of time, then heat up or eat right out of the refrigerator. Perfect for meal prep or an easy work-from-home lunch.
Keep the leftovers. Farro salad is perfect for leftovers. Add it to a salad or your favorite protein throughout the week. Store your leftover farro salad with roasted vegetables in an airtight container in the refrigerator for up to 2 days.