Preheat oven to 375 degrees.

Peel and chop the sweet potatoes into cubes. Place in a bowl. Drizzle 1 TBSP of olive oil on top, and add 1/2 TSP salt and 1/4 TSP pepper.

Bake for 30 minutes, or until tender but mildly undercooked. (You don't want mushy sweet potatoes!)

While allowing potatoes to slightly cool, cook the farro according to directions.

Mince the red onion and cube the avocado.

Once farro is done cooking, drain, then place in a large bowl. Add the sweet potato cubes, crumbled feta and red onion.

Whisk the remaining 1 TBSP of olive oil, honey and red wine vinegar together. Drizzle over salad, season with salt and pepper to taste, and toss to combine well.