Preheat oven to 375 degrees. Line a sheet pan (or 2) with parchment paper and set aside.
In a large bowl, toss all the veggies with olive oil and spices.
Spread on the sheet pan and roast in the oven for about 25 minutes, or until the veggies are tender and golden.
While the veggies are roasting, cook the farro according to package directions. There are different types of farro, so the cooking time varies depending on the type you have.
Once the farro is cooked, place it in a medium sized bowl and set aside.
Make the dressing. In a large bowl, whisk together ginger, vinegar, maple syrup, lemon juice, mustard and salt. Drizzle in olive oil, whisking constantly until combined.
Pour about half of the dressing over the farro while it is still warm and toss until it is combined so the farro soaks up the flavor. Taste and add salt if needed (remember that if you add feta, it will add a little saltiness)
Then add the baby arugula, roasted veggies, feta and pecans, tossing until combined.
Drizzle with additional vinaigrette if desired.