Oh Snap Macros

First, rinse the farro and drain. In a medium saucepan, combine farro and chicken broth. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until the farro is tender and no broth remains, about 35-40 minutes. When the farro is done, transfer to a large bowl to cool.
Next, heat the grill on high heat. Slice the zucchini and spray with cooking spray and season with salt. Do the same for the corn, without the husk.
Place the zucchini and corn on the grill and cook until the zucchini is soft and the corn is charred and popping. Remove and chop the zucchini and slice alongside the corn on the cob to remove the kernels from the cob.
In a small bowl whisk together the dressing ingredients and set aside.
Then, in a large mixing bowl combine the arugula, farro, zucchini, corn, apples and parmesan. Top with the dressing and mix together until evenly coated.
Finally, season with salt and pepper or fresh squeezed lemon juice and serve as a side dish.