Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water to a medium pot. Cover, then bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 16-18 min. Drain, then return farro to the same pot, off heat.

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Strip 1 tbsp (2 tbsp) rosemary leaves from the stem. Finely chop. Add sweet potatoes, rosemary and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until softened slightly, 10-12 min. Carefully remove the baking sheet from the oven. Drizzle half the maple syrup over sweet potatoes, then toss to coat. Continue roasting until tender and golden-brown, 8-9 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer toasted walnuts to a small bowl.

Roughly chop parsley. Core, then cut pear into 1/2-inch pieces.Whisk together mustard, vinegar, remaining maple syrup and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper, to taste, then whisk again to combine.

Add parsley and 1 tbsp (2 tbsp) butter to the pot with farro. Season with salt and pepper, then stir until butter melts. When sweet potatoes are done, add arugula and spinach mix, pears and sweet potatoes to the bowl with vinaigrette. Toss to combine.

Divide farro between plates. Top with salad. Sprinkle with walnuts, then crumble goat cheese over top.