Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the farro is tender but still chewy. Drain any excess liquid.
Step 3: Place the sweet potato, red bell pepper, and red onion on the prepared baking sheet. Drizzle with 1.5 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
Step 4: Roast the vegetables for 25-30 minutes, tossing halfway through, until they are tender and slightly caramelized at the edges.
Step 5: While the vegetables roast, prepare the dressing by whisking together the remaining olive oil, lemon juice, maple syrup, and minced garlic in a small bowl.
Step 6: In a large mixing bowl, combine the cooked farro, roasted vegetables, and chopped kale. The heat from the veggies will slightly wilt the kale.
Step 7: Pour the dressing over the salad and toss well to combine. Garnish with toasted pumpkin seeds if desired. Serve the roasted vegetable and farro salad warm or at room temperature.