This satisfying salad also happens to be vegan.
Preheat the oven to 425°. On a baking sheet, toss the sweet potato with 2 tbsp. oil; season with salt and pepper. Roast until tender, about 25 minutes. Let cool.
In a small bowl, whisk the remaining 2 tbsp. oil, the grapefruit juice, pomegranate molasses, maple syrup, and smoked paprika, if using; season the dressing.
In a large bowl, toss the arugula, parsley, mint leaves, dill, farro, and lentils with the dressing. Divide between 2 bowls. Top with the sweet potato wedges and the toasted pepitas.