Roast the sweet potatoes. Heat oven to 425F and line a sheet pan with foil or parchment. Toss sweet potatoes in oil, parika, cinnamon, salt and pepper. Roast until golden brown, tossing half way through, 30 minutes.

Make the dressing. Combine all ingredients in a food processor and process until smooth. Season to taste. It should be highly acidic and sweet.

Make the pickled golden raisins. Combine all ingredients in a small bowl and let sit until ready to serve salad. Drain before serving.

Make the pepitas and farro. In a small saucepan, melt 1 tablespoon butter over medium low heat. Add pepitas and cook until golden brown and toasted, 5 minutes. Remove from pan and set aside. Melt remaining 1 tablespoon butter in saucepan and add farro. Cook until toasted, 3 minutes. Add apple cider, 2 cups water, and a big pinch of salt. Bring to a boil, then reduce to a simmer and cook until farro is tender. Add more water if necessary, or if there is excess water, you can drain it off.

Assemble the salad. Toss farro with dressing, arugula, sweet potatoes, drained pickled golden raisins, pepitas, goat cheese, and fresh dill. Season to taste and serve immediately or keep in an airtight container in the fridge for up to 5 days.