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Preheat oven to 400°F
To a large bowl add 3 tbsp olive oil, ¾ tsp salt, cumin, chipotle chili powder and pepper. Mix well
Add carrots and sweet potatoes to the same bowl and toss to coat
Line a large baking sheet with parchment paper. Place carrots and sweet potatoes onto the baking sheet and roast for 25 minutes
To a large bowl, add shaved Brussels sprouts, radicchio or cabbage, lentils, farro, walnuts and red onion
Once the carrots and sweet potatoes have cooked and then cooled to room temp, add them to the salad
To make the dressing, add the dates to a small heat-proof bowl. Bring ½ cup of water to a boil. Pour the hot water over the dates and let them sit for 5 minutes then drain the water
Add the softened dates, and the rest of the dressing ingredients to a blender. Blend until creamy and smooth
Toss and dress the salad right before eating