Salted & roasted broccoli, sweet potatoes, and red onions are mixed with sweet cranberries and creamy, nutty farro. Dressed with a Greek Kalamata and Fig vinaigrette.
Heat oven to 350ºF. Line a baking sheet with tin foil. Place all chopped veggies in a bowl. Drizzle with enough EVOO to coat veggies and sprinkle the Arkansas spice on top. Stir to coat. Transfer veggies to the lined cookie sheet and bake for approximately 20-30 minutes, or until sweet potatoes are soft and onions start to caramelize.
While veggies are roasting, cook farro according to package instructions. Rinse and drain.
Transfer roasted veggies and farro to a large mixing bowl. Add cranberries and dressing. Stir to combine. Transfer to serving bowl or individual bowls. Enjoy!