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Preheat oven to 425.
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Start by cooking your farro. Bring broth to a boil in a medium pot, then add farro and reduce heat to simmer. Cook, stirring occasionally, 15 to 20 minutes or until farro is tender but slightly chewy. Drain and set aside.
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Do a quick pickle on the red onion. Halve, peel, and thinly slice the onion. In a small bowl, combine onion, vinegar, a large drizzle of olive oil, and sugar. Let sit for 20 minutes while farro cooks.
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Peel the sweet potatoes and cut into 1/2 inch cubes. Toss on a baking sheet with olive oil, salt and pepper. Bake at 425 for 20-25 minutes or until fork tender.
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For the honey balsamic dressing: in a large bowl, add 1 tbsp honey and 1 tbsp balsamic vinegar. Whisk to combine. Add arugula and toss until thoroughly coated. Add a large drizzle of olive oil and season the arugula generously with salt and pepper.
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Drain the red onion and pat dry with a paper towel. Top the arugula with the cooked farro, sweet potato, pickled red onion, and a sprinkling of feta. I added some more balsamic drizzle on top, which you can find here.