Preheat the oven to 400°F.
On a baking sheet, toss the sweet potato, onion, garlic, and thyme with the oil, ½ teaspoon salt, and pepper. Roast for 20-25 minutes, until the potatoes are fork-tender, stirring halfway through.
1 large sweet potato, 1 medium red onion, 5 garlic cloves, 5 thyme sprigs, 1 tablespoon olive oil
Meanwhile, place the farro in a medium saucepan. Add the broth and 1 teaspoon salt. Bring to a simmer, then cover and cook for 35 minutes, until the grains are tender.
1 cup farro
When the farro is cooked, add the kale leaves, cover the pot, and let sit for 10 minutes. Then remove the lid and stir to combine.
1 head kale
Remove the vegetables from the oven. Place the garlic cloves on a cutting board for the dressing. Discard the thyme sprigs. Smash the roasted garlic into a paste on your cutting board, then transfer it to a jar or cup.
To finish the dressing, add the remaining dressing ingredients and whisk or shake to emulsify. Adjust the seasoning to taste.
2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, ½ teaspoon salt, Black pepper to taste
In a serving bowl, combine the farro, roasted vegetables, dried cherries, and pumpkin seeds. Add the dressing and toss to combine. Garnish with thyme.
½ cup dried cherries, ½ cup pumpkin seeds, Salt and pepper to taste