Line a baking sheet with parchment or aluminum foil. Lay all of the vegetables out in a single layer (I add the mushrooms about halfway through) and drizzle with olive oil, salt, and pepper. Bake in a 400-degree oven for about 20 minutes.

Take the broccolini off of the pan and put on a plate. Add the mushrooms and bake for 20 minutes more, or until the vegetables are tender.

This is farro. Rinse 1 cup of farro under cold water.

Add to a saucepan and cover with 2 1/2 cups water. Bring to a boil and add a lid. Reduce heat to a simmer and cook for 20 to 30 minutes. Fluff with a fork.

Make the dressing by whisking lemon juice, honey, salt and pepper.

Drizzle olive oil slowly while whisking. Here is the easiest (and least messy) way that I have found to peel a pomegranate. Slice a pom in half. Submerge in a bowl of water. Pull the arils out of the skin while underwater. The seeds will fall to the bottom and the fibers will rise to the top.

Put the arils into a container and set aside.

Now you have all the pieces. Pour half of the dressing into the farro and toss to coat. Top with vegetables and drizzle the remaining dressing over.

Sprinkle with pomegranate and chopped parsley.