• Preheat oven to 400°F.

Start the farro and lentils

• In a medium saucepan, combine the farro, apple cider, 2 cups water, and salt. Set it over medium-high heat and bring to a boil. Lower to a simmer and cook, uncovered, until farro is tender, stirring here and there, about 35 minutes. If the liquid has evaporated and the farro isn’t quite cooked, just add a bit more water and keep going.
• In a small saucepan, combine the lentils, 1 ½ cups water, and salt. Bring to a boil and then lower the heat to a simmer. Pop a lid on top and cook until lentils are tender but still firm, about 20-25 minutes. Like the farro, if the liquid is evaporating too quickly and the lentils are still crunchy, just add more water as you need.
• If there’s any excess liquid at the end from either the farro or lentils, drain it. Then, let the farro and black lentils cool.

While farro and lentils are cooking, roast the carrots

• Line a baking sheet with parchment. Transfer the carrots to the baking sheet and toss with olive oil, za’atar, black lime, salt, and pepper. Spread the carrots out and slide into the oven. Roast until tender and slightly caramelized, about 25 minutes. Let cool slightly.

Make the dressing

• In a jar with a tight-fitting lid, combine the lemon juice, champagne vinegar, apple cider, maple syrup, mustard, Worcestershire sauce, salt, pepper, and olive oil. Close the lid on top and give it a good shake. Set aside.

Prep remaining ingredients

• Slice the onion as thin as you can and place it in a bowl with some cold water and ice. Let it sit like this for at least 10 minutes. Then, drain as thoroughly as you can.
• Chop the dill and parsley, and crumble the vegan feta.

Assemble the salad

• In a large bowl, combine the farro, lentils, roasted carrots, red onion, dill, parsley, vegan feta, salt, pepper, and all of the dressing. Toss to combine. Garnish with a few extra herbs if you like and serve!