Making Farro and Roasted Vegetable Salad is simple if you follow these steps:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Cook the Farro: In a medium pot, combine the farro with water or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for about 25 minutes or until tender. Drain any excess liquid if necessary.
3. Prepare the Vegetables: While the farro is cooking, prepare the vegetables. Place the diced zucchini, red bell pepper, cherry tomatoes, and red onion on a baking sheet.
4. Season the Vegetables: Drizzle the vegetables with olive oil, sprinkle with salt, pepper, garlic powder, and Italian herbs. Toss to coat evenly.
5. Roast the Vegetables: Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized.
6. Combine the Ingredients: In a large bowl, combine the cooked farro and roasted vegetables. Toss to mix thoroughly.
7. Add Greens: Gently fold in the baby spinach or mixed greens until just wilted from the heat of the farro and vegetables.
8. Add Cheese: If desired, sprinkle the crumbled feta or goat cheese over the salad for added creaminess.
9. Dress the Salad: Drizzle balsamic vinaigrette over the salad and toss everything together gently to coat.
10. Serve: Scoop the salad into bowls or platters and enjoy immediately or allow it to cool and serve it chilled.

This step-by-step guide ensures you create an amazing Farro and Roasted Vegetable Salad without any hassles, making it a perfect dish for both novices and experienced cooks alike.