• Peel, then cut shallot into 1/4-inch slices.
• 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.
• Pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.** 

• Add brown sugar and 1 tbsp (2 tbsp) water to the same small 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 with salt and pepper, to taste.
• 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 and salmon.
• Sprinkle candied pecans and goat cheese over top.

If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.** 

Top final dish with salmon.