• Preheat the oven to 425 degrees F. Bring a pot of salted water to a boil and prepare the farro according to the package directions.
• Toss the sweet potatoes with the olive oil, a big pinch of salt and pepper and the smoked paprika and garlic powder. Toss until combined. Spread the mixture out on a baking sheet. Roast for 15 minutes.
• After 15 minutes, toss the sweet potatoes. Add the chopped bacon all over the sheet with the potatoes. Roast for another 15 to 20 minutes, or until the bacon is crisp and the potatoes are golden. You may need to toss once more during that 15 minutes too!
• In a large serving bowl, toss the arugula and red onions together with a pinch of salt and pepper.. Drizzle with a tablespoon of the dressing and toss. Add the cooked farro into the bowl and toss well, adding another tablespoon of dressing to distribute it.
• Top the mixture with the sweet potatoes and bacon. Drizzle with a bit more dressing, as much or as little as you’d like. Add the crumbled goat cheese on top and serve!

hot honey vinaigrette

• Whisk together the vinegar, lemon, hot honey, garlic and a big pinch of salt and pepper. Slowly stream in the oil while constantly mixing, until the dressing is emulsified. This can be made ahead of time and stored in the fridge until ready to use! Shake or whisk before using.