For the dressing: In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper. Slowly drizzle in the olive oil, while whisking, until completely incorporated. Set aside.
Arrange all of the cubed vegetables and garlic on a sheet pan large enough to fit them in one even layer. Coat with the olive oil and season with the salt and pepper. Roast for approximately 25-30 minutes or until all the vegetables are cooked through. Remove from the oven and discard the garlic cloves. Set vegetables aside to cool slightly.
For the farro, bring a large pot of salted water to a boil over high heat. Add the farro and boil, as you would pasta, until al dente, about 10 – 12 minutes. Drain and transfer the cooked farro to a large bowl.
Pour the reserved dressing over the warm farro. Add the roasted vegetables, crumbled cheese and herbs, and toss to combine. Taste and adjust the salt and pepper as desired. Serve at room temperature.
This salad can be prepared a day in advance and kept in the refrigerator. If eating the next day, I like to take the salad out of the refrigerator an hour or so in advance so it is not so chilled when serving. I also like to add an extra splash of olive oil just before serving.