• To a medium pot, add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water. 
• Cover, then 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.
• Strip 1 tbsp (2 tbsp) rosemary leaves from the stem. Finely chop.
• To a parchment-lined baking sheet, add sweet potatoes, rosemary and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven until softened slightly, 10-12 min.
• Carefully remove the baking sheet from the oven.
• Drizzle half the maple syrup over sweet potatoes, then toss to coat. Continue roasting until tender and golden-brown, 8-9 min.

• Meanwhile, heat a large non-stick pan over medium-high.
• 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 toasted walnuts to a small bowl.
• Carefully wipe out pan.
• Pat chicken dry with paper towels. Season with salt and pepper.
  
• Heat the same pan over medium. 
  
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

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

• Add parsley and 1 tbsp (2 tbsp) butter to the pot with farro. Season with salt and pepper, then stir until butter melts.
• When sweet potatoes are done, add baby spinach, pears and sweet potatoes to the bowl with vinaigrette. Toss to combine.

• Thinly slice chicken.
• Divide farro between plates. Top with salad.
• Sprinkle with walnuts, then crumble goat cheese over top.
• Top plates with chicken.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Carefully wipe out the pan the walnuts were toasted in. Heat the over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 

Thinly slice chicken. Top plates with chicken.