• Once farro is drained and cooled, store in an air-tight container in the refrigerator for up to one week. I found farro in the rice section at my Kroger store and cooked it according to package directions.

To roast the cauliflower and sweet potatoes

• Preheat oven to 350 degrees. Toss the cauliflower and sweet potatoes with the oil, curry powder and salt. Spread in an even layer over a large, rimmed sheet pan. Roast for 35-40 minutes, stirring a couple of times during cooking.
• Allow vegetables to cool and store in the refrigerator, same as the farro.

When ready to serve one salad

• Place about 1/2 cup of farro and 1 cup of the roasted vegetables in a bowl. Top with about 1/3 of a fresh apple (grated or sliced thin). Top with about 2 tablespoons of lightly salted cashews (I crushed mine in a plastic bag to make the pieces smaller). Then dress with 1 - 2 tablespoons of your store-bought balsamic vinaigrette. Stir and eat.