Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then thinly slice shallot. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, shallots, zucchini and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with salt and pepper. Toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Meanwhile, combine farro, broth concentrate and 3 cups (6 cups) water in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min.

Arrange a piece of parchment paper on a clean surface. Heat a small non-stick pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring often, until darker brown in colour, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer toasted pecans to a small bowl.

Add brown sugar and 1 tbsp (2 tbsp) water to the same pan. Season with salt. Stir until brown sugar melts, 1 min. Return toasted pecans to the pan. Cook, stirring often, until liquid turns into a caramel-like, thick glaze and coats pecans, 1-2 min. Remove the pan from heat. Carefully transfer hot candied pecans to the parchment paper. Spread into an even layer. (NOTE: Don't touch pecans; they will be VERY hot!) Set aside to cool, 5 min.

Whisk together Dijon, vinegar, 2 tsp (4 tsp) white sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season, to taste, with salt and pepper.When cooked, drain and rinse farro under cold water. Return to the same pot, off heat. Stir in half the dressing. Add roasted veggies to the large bowl with remaining dressing. Toss to coat.

Divide spring mix between bowls. Top with farro and veggies. Sprinkle candied pecans and goat cheese over top.