• Preheat the oven to 425 degrees F.
• Bring a pot of salted water to a boil. Add the farro and cook until it’s al dente, about 20 minutes. Drain and let it cool in a bowl.
• While the farro cooks, roast the vegetables. Place the brussels, onion and pine nuts on a baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle all over with salt and pepper. Toss well. Roast the vegetables for 20 to 25 minutes, tossing once during cook time. If at any time it seems the pine nuts are burning, toss again. I find pushing them to the center helps.
• Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Once it’s hot, add the farro and press it into a single layer. Toast it on that side for 3 to 5 minutes, then stir and flip and repeat until more of it is toasted and golden.
• Place the toasted farro in a large bowl. Toss with the roasted vegetables. Stir in the orange and crumbled feta. Drizzle with the dressing and enjoy!

citrus vinaigrette

• Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week. You can make it ahead of time for easy prep!