• Before starting, preheat the oven to 450˚F.
  
• Wash and dry all produce.
• To a medium pot, add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water. 
• Cover, then bring to a boil over high.
• Once boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
• Strain farro, then return to the pot, off heat.

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

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add walnuts to the dry pan.
• Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on walnuts so they don't burn.)
• Transfer toasted walnuts to a small bowl.
• Pat chicken dry with paper towels. Season with salt and pepper. Heat the same over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

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

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

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

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

Top plates with chicken.