Preheat your oven to 204 °C (200 °C). Arrange cubed sweet potatoes on a large baking sheet, toss with 15 ml olive oil, 0.3 teaspoon salt, and 0.1 teaspoon black pepper. Roast for 25-30 minutes, turning once halfway through, until edges are caramelized and fork-tender.

While potatoes roast, bring the farro and vegetable broth to a boil in a medium saucepan. Lower heat, cover tightly with a lid, and simmer gently for 20-25 minutes until farro is tender yet pleasantly chewy. Drain any excess liquid.

Whisk together the remaining 30 ml olive oil, apple cider vinegar, Dijon mustard, maple syrup, 0.3 teaspoon salt, and 0.1 teaspoon black pepper in a small bowl until completely emulsified.

Place the baby spinach into a large serving bowl. Add the warm cooked farro directly over the spinach and toss gently, allowing the heat from the grains to soften and slightly wilt the greens.

Fold in the roasted sweet potato cubes, toasted pecans, crumbled cheese, and the prepared dressing. Toss lightly to combine evenly and serve warm or at room temperature.