Preheat the oven to 425 degrees F.
While the oven is heating, cook the farro according to the package instructions. Instead of just boiling in water, boil in a mixture of equal parts water and vegetable stock. If the stock is unsalted, add a pinch of salt. Let the farro cook according to package (usually 10-15 minutes.)
In a mixing bowl, drizzle 1 tbsp of olive oil over the sweet potatoes. Add salt and pepper to taste and then toss until the sweet potatoes are fully coated in the oil, salt and pepper mixture.
Lay the sweet potato cubes evenly onto a baking sheet. Bake for 15-20 minutes on the middle rack in your oven, until the potatoes smell sweet and are tender and golden brown on all sides.
While the farro cooks and the sweet potatoes bake, measure and prepare the other salad ingredients and make the vinaigrette. For the vinaigrette, combine all of the vinaigrette ingredients in a mason jar or bowl and shake or whisk until fully combined. Taste the dressing with a spoon to make sure the salt, herbs and acid levels are to your liking.
When the farro is done cooking, toss it with a fork to release the steam and cool it down a little bit. When the potatoes are done, remove the pan from the oven and let them cool for 5 minutes or so.
In a large salad bowl, combine the spinach, dill, shallots, sweet potatoes and farro. Toss the salad with the vinaigrette until all the ingredients are fully coated.
Plate the salad and top with crushed almonds. Serve immediately and enjoy!