Farro Salad with Roasted Root Vegetables

Ingredients

• 3 cups water
• 4 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 1/2 cups uncooked pearled farro (about 9 1/4 ounces)
• 3 medium carrots, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
• 3 medium parsnips, peeled, cores removed and discarded, and cut into 3/4-inch pieces (about 1 1/2 cups)
• 1 small yellow onion, cut into 3/4-inch pieces (about 2 cups)
• 1 1/2 cups chopped peeled celery root (about 3/4-inch piece)
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup chopped fresh flat-leaf parsley, plus parsley leaves, for garnish
• 3 tablespoons red wine vinegar, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste

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