Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 16-18 min. Drain, then return farro to the same pot, off heat.

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes, half the dried rosemary (use all for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until softened slightly, 8-9 min. Carefully remove the baking sheet from the oven. Drizzle half the maple syrup over sweet potatoes, then toss to coat. Continue roasting until sweet potatoes are tender and golden-brown, 8-9 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a small bowl.

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

Add parsley and 1 tbsp butter (dbl for 4 ppl) to the pot with farro. Season with salt and pepper, to taste, then stir until butter melts. When sweet potatoes are done, add arugula and spinach mix, pears and sweet potatoes to the bowl with vinaigrette. Toss to combine.

Divide farro between plates. Top with salad. Sprinkle with walnuts, then dollop goat cheese over top in small spoonfuls.