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Cook 1 cup farro in 3 cups broth until tender, about 25 minutes
Roast 1 bunch broccolini, 1 red onion (wedges), and 8 oz block of feta with olive oil, salt, and Aleppo pepper at 425°F for 20-25 minutes until golden and soft
Whisk together ¼ cup olive oil, 1 tbsp red wine vinegar, juice from ½ lemon, 1 tsp honey, 1 tsp Dijon mustard, ½ tsp cumin, 1 minced shallot, 1 tbsp chopped dill, salt, and pepper
Toss warm farro with dressing, 4-5 chopped dates, and ⅓ cup toasted walnuts
Fold in roasted vegetables and baked feta
Serve warm or refrigerate for up to 3 days