Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then thinly slice shallot. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. 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, then 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.)

While veggies roast, combine farro, broth concentrate and 3 cups water (dbl for 4 ppl) 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.

While farro cooks, 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 pecans to a small bowl.

Add brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir until brown sugar melts, 1 min. Return toasted pecans to the pan. Cook, stirring often, until mixture 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 for 5 min.

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

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