Preheat the oven to 425°F. Wash and dry all produce. Peel, then thinly slice shallot. Peel, then cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Cut sweet potatoes into 1/2-inch pieces. Toss sweet potatoes, shallots and zucchini with 2 tbsp oil on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 20-22 min. (NOTE: Use 2 baking sheets for 4 ppl, with2 tbsp oil per sheet. Roast in the top and middle of the oven, rotating sheets halfway through.)

While veggies roast, combine farro, broth concentrate and 3 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, 14-16 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 to a small bowl.

Add brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir together until sugar melts, 1 min. Return toasted pecans to pan. Cook, stirring often, until mixture turns into a caramel-like, thick glaze and coats pecans, 1-2 min. Remove 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 mustard, 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. Stir in half the dressing. Add roasted veggies to the large bowl with remaining dressing and toss together.

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