Preheat oven to 425°F.
Place the farro and broth in a medium saucepan and bring to a boil. Reduce to a simmer and cook until done, about 30 minutes. Drain off any excess broth.
Toss the sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ½ tablespoon thyme. Spread them out on a baking sheet. Toss the Brussels sprouts with the remaining 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ½ tablespoon thyme. Spread them out on a second baking sheet. Roast the vegetables in the oven 25-30 minutes until cooked, tossing them halfway through.
Meanwhile, heat a large skillet over medium high heat and spray with cooking spray. Add the Beyond Burgers and cook, 3 minutes on each side, until done. Remove from skillet and cool. Cut the burgers into bite-sized pieces.
To make the dressing, whisk the vinegar, mustard, maple syrup and olive oil together in a small bowl. Season the dressing with a pinch of salt and pepper.
Place the cooked farro in a large bowl and add the roasted vegetables, Beyond Burger, dried cranberries and walnuts. Add the dressing and toss to combine all ingredients. Transfer to a large serving bowl. Alternatively, you can serve the dish in individual bowls.