Start by rinsing farro under cool, running water in a fine mesh strainer. This will remove the powdery coating and any other debris.
Then, bring 3 cups of water to a boil in a pot and add in rinsed farro, vegan bouillon cube, bay leaves, and a pinch of salt. Reduce heat to medium low and let the farro simmer aggressively for about 30 minutes or until the water has mainly boiled off.
Meanwhile, chop apples, red beets, and parsley. Add to a large salad bowl and fold in with arugula and pomegranate seeds.
Once farro is done cooking, rinse any excess water (if needed) before adding to your salad bowl. Fold gently to combine.
To make your dressing, whisk together all ingredients until smooth. Then, drizzle over salad and toss gently.
Just before serving, sprinkle salad with vegan feta and sunflower seeds.