Cook the Farro

1. Preheat oven to 425F.
2. While the oven preheats, place the broth (or water + salt) and farro into a saucepan. Bring it to a boil, then reduce heat to simmer.  Cover and simmer 30 minutes.  Drain. Drizzle cooked farro with a tablespoon or two of olive oil, and squeeze half of the lime over.  Stir.

Roast the Vegetables

1. While the farro simmers, Place the onion slices and sweet potato cubes onto a large sheetpan.  (Depending upon size of your sheetpan, you may need 2) Drizzle with 2-3 T olive oil and stir so that all onion slices and potato cubes are coated.  Sprinkle all with a large pinch of salt.
2. Place in preheated oven, and roast until potatoes and onions begin to carmellize, about 15-20 minutes. Stir half-way through roasting time.

Prepare the Beans

1. Pour the rinsed beans in a medium microwave-safe bowl.  Add the cumin and paprika.  Just prior to serving, heat the beans in the microwave about 90 seconds.

Compose the Salad

1. Prepare individual salads by placing a bed of greens on each plate or bowl.  Add a scoop of cooked farro, 1/4 of warm black beans, and 1/4 of the roasted potatoes and onions.
2. Squeeze the remaining half lime over the salads. Shave some Parmeggiano-Reggiano over the salad.  Serve.