Preparation

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2. Cook the farro: Toast the farro grains in a medium saucepan over medium heat until fragrant and slightly browned, 1-2 minutes. Add 2 cups of water and 1/4 teaspoon salt and bring to a boil. Cover and simmer over medium-low heat until farro is cooked and has a chewy consistency and the water has evaporated. About 15 minutes. Turn off heat and let rest, covered, for 10 minutes.
3. In a large bowl, add the onion, bell pepper, zucchini, carrots, oregano, 1 tablespoon olive oil and remaining 1/4 teaspoon of salt. Toss together and spread out onto baking sheet. Roast until veggies are tender and starting to brown, 20-25 minutes. Remove from oven and let rest.
4. In a small bowl, whisk the vinegar, lemon juice, dijon mustard, honey, and remaining 3 tablespoons of olive olive oil. Season with salt and pepper to taste. Set aside.
5. Assemble the salad: In a large bowl, mix the warm farro and roasted veggies. Stir in the chopped baby spinach until it starts to wilt. 2-3 minutes. Mix in parsley and vinaigrette. Portion into serving bowls and top with toasted almonds and feta cheese. Serve warm or at room temperature.