Farro Bowl with Roasted Vegetables, Kale and Feta

Ingredients

• 1 cup farro, uncooked
• 4 medium multi-coloured heirloom carrots, sliced
• 2 cups squash, diced
• 2 cups cremini mushrooms (I used mini)
• 2 tbsp sesame oil
• 2 tbsp tamari
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 3 cups kale, chopped
• Sea salt
• pepper
• 1 cup goat feta, crumbled
• 1/2 cup pumpkin seeds, toasted
• 1 tsp miso paste
• 1/3 cup orange juice
• 1/4 cup olive oil
• 1 tbsp prepared Dijon mustard
• 1 tsp fresh ginger, grated
• 1/2 tsp turmeric
• 1/2 tsp salt
• Freshly ground pepper