Preheat the oven to 400 degrees F.
In a medium saucepan, add the farro, apple cider, chicken broth or water, bay leaves, and 1 teaspoon salt. Follow package instructions to cook (bring to a boil and then reduce the heat and simmer until the farro is tender and liquid evaporates.) Remove and discard bay leaves.
Meanwhile, peel and chop a sweet potato into small bite-sized pieces.
Place the sweet potato pieces on the pan and drizzle olive oil on the pieces. Add a pinch of salt and pepper. Toss to coat.
Bake for 15 minutes and then flip/stir around and bake for another 10-15 minutes or until tender.
While the potatoes are cooking: prepare the dressing. Combine all of the dressing ingredients except the olive oil in a blender or food processor. I like to add about 1/4 teaspoon salt to the dressing (optional)
Pulse for about 10 seconds and then add in the olive oil. Pulse 1-2 times until just combined.
Coarsely chop the pistachios, coarsely chop the parsley, and thinly slice or chop the apple.
When the farro is done, allow to slightly cool and then add 2 tablespoons of the prepared dressing.
In a large bowl, pour in the farro mixture, roasted sweet potato, pistachios, parsley, apple, cranberries, and arugula.
Toss with dressing to taste (you might not use all the dressing) and add some shaved Parmesan if desired.
If you want to meal prep or have leftovers only add arugula to what you will be eating.