Roasted Mushroom Farro Salad

Preheat the oven to 400F.
Cook the farro - Bring a medium pot of water up to a boil. Once boiling, add a teaspoon of salt and the farro. Cook according to package instructions, until the farro is tender but still chewy. Drain and rinse the farro.
1 cup farro, Kosher salt
Prep the vegetables - cut the broccoli into ½” pieces, peel then dice the broccoli stems, and thinly slice the mushrooms. Thinly slice the scallions and the cilantro.
2 heads broccoli, 6 ounces mushrooms, 2 stalks scallions, .25 bunch cilantro
Roast the vegetables - add the broccoli, scallions, and mushrooms to a large sheet tray. Drizzle with olive oil, a large pinch of kosher salt, and fresh ground black pepper. Toss, then bake in a preheated oven for 15 minutes.
2 tablespoons of olive oil, Kosher salt, Black pepper
Make the raisin vinaigrette - combine all the ingredients into a food processor. Blend until smooth, about 1 minute. Taste, adjust seasoning as desired, and set aside.
1/4 cup raisins, .5 tsp salt, ¼ cup champagne vinegar, 1 tbsp honey, pinch black pepper, .5 cup evo
Toss the salad - toss the drained farro, roasted veggies, sage, and ⅓ cup of the raisin vinaigrette. Taste, add more vinaigrette as desired, then serve.