Rinse farro in cold water and drain. Place in a medium-sized pot and add salt and enough water to cover.

Bring to a boil, then reduce heat to medium-low and simmer 20–30 minutes until soft but still chewy. Drain off any excess water and fluff gently with a fork. Set aside to cool.

In a large bowl, combine all salad ingredients aside from the peanuts. Whisk dressing ingredients together in a medium bowl and pour on top, mixing well. Refrigerate for at least one to two hours before serving, mixing once or twice, to allow flavors to blend.

Add honey-roasted peanuts right before serving and toss to combine. Alternatively, plate the salad as pictured here and allow each guest to help themselves to the veggies they like!