Preheat the oven to 425°F (220°C) and set out a large baking tray.

Peel the carrots and cut into 1-inch pieces. Cut the florets of cauliflower into similar sized pieces. Toss the vegetables in the olive oil, garlic powder, onion powder, turmeric, salt, and pepper, ensuring each piece is coated in the seasoning.

Roast the vegetables until they are almost fork tender, about 17-18 minutes. Remove the tray from the oven and sprinkle the chopped kale onto the baking tray. Give the vegetables a quick stir and add the tray back into the oven. Roast another 3-4 minutes.

While the vegetables are roasting, cook the farro according to the package directions. Drain if necessary and set aside.

In a large bowl, mix the dressing. Add the olive oil, lemon juice, mustard, thyme, salt, and pepper to the bowl and whisk together.

Add the cooked farro, roasted vegetables, and dried cranberries to the bowl with the dressing. Toss together to coat in the dressing.

Grate half of the manchego cheese into the bowl and toss to incorporate into the salad. Garnish the salad with the remaining grated manchego cheese and serve warm. This salad is also great served cold. Prepare the salad as instructed and refrigerate for up to 2 days in advance.