• 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.
• Pat salmon dry with paper towels, then season with salt and pepper. 
• Reheat the same pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and 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.

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

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. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Top salads with salmon.