Preheat oven to 400°F. and line a baking tray with parchment paper. Add carrots, Brussels sprouts and butternut squash to tray. Drizzle with 1 tablespoon olive oil and season with sea salt and pepper.
Roast vegetables for 30 to 35 minutes, or until tender. While vegetables roast, cook farro. Add bone broth to a large pot and bring to a boil. Add in farro, reduce heat to a simmer, cover, and cook for 25 to 30 minutes, or until farro is tender. Drain excess bone broth, if necessary.
Add 1 tablespoon olive oil to a large skillet over medium heat. Add chopped garlic and lightly saute for 2 to 3 minutes. Stir in kale and saute until gently wilted, about 2 minutes. Add cooked farro to kale and gently mix together. Turn off heat and let sit.
Whisk 1/4 cup oil, mustard, the vinegars, first amount of thyme and the salt and pepper until thick and creamy. Add roasted vegetables to kale and farro mixture. Drizzle vinaigrette overtop and mixt to combine. Divide warm salad between bowls. Garnish with second amount of thyme, feta cheese, and pumpkin seeds. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.