Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potato, butternut squash, and red onion wedges with 2 tablespoons olive oil, salt, pepper, and dried herbs on a large baking sheet.
Step 2: Roast the vegetables for 25-30 minutes, tossing once halfway through, until they are tender and caramelized.
Step 3: While vegetables roast, bring 3 cups of water or broth and 0.5 tsp salt to a boil in a medium pot. Add 1 cup dry farro, reduce heat, and simmer for 15-20 minutes until tender. Drain well.
Step 4: Whisk together 3 tablespoons olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl until smooth.
Step 5: In a large bowl, combine the warm farro, roasted vegetables, and baby kale. The residual heat will wilt the kale perfectly.
Step 6: Gently fold in the feta cheese, dried cranberries, and pumpkin seeds. Drizzle the vinaigrette over the salad and toss to combine.