Step 1

Preheat oven to 425°F. Line two small baking sheets with foil.

Step 2

In a medium-sized bowl, toss sweet potatoes and garlic cloves with 1 tablespoon of olive oil, season with salt and pepper. Arrange onto one of the baking sheets in a single layer.

Step 3

Add beets to the same bowl, toss with 1 tablespoon of olive oil, season with salt and pepper. Arrange on the other baking sheet in one layer.

Step 4

Roast vegetables, turning over once halfway through cooking, about 20 minutes until tender. Reserve roasted garlic in a small bowl.

Step 5

Cook farro in a medium saucepan with water. Bring to a boil, cover and reduce the heat to low, cook until tender but not mushy, about 20 minutes. Drain and cool.

Step 6

In a serving bowl add salad greens. Top with roasted sweet potatoes and beets, cranberries, and almonds.

Step 7

Add roasted garlic, lemon juice, zest, and honey to a blender. Mix until smooth.

Step 8

Slowly drizzle in the ½ cup of olive oil into the blender while running until a smooth and slightly thickened dressing is formed. Taste and season with salt a pepper. Whisk in chives.

Step 9

Add the lemon garlic dressing to the salad and toss.