1 1/2 cups pearled farro
1 3/4 teaspoons kosher salt, divided
1 cup roughly chopped flat-leaf parsley leaves
2 tablespoons fresh thyme leaves
2 tablespoons olive oil, divided
2 tender-sweet apples, such as Gravenstein, Gala, or Ginger Gold, unpeeled and cut into 1/2-in.-wide wedges
2 teaspoons sugar
4 tablespoons lemon juice
1 tablespoon honey
1 large shallot, finely chopped
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Make salad: Combine 1 qt. water, the farro, and 1 1/2 teaspoon salt in a 3- to 4-qt. saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until farro is tender, 25 to 30 minutes. Drain farro and spread on a baking sheet to cool and dry at least 5 minutes. Transfer to a serving bowl, add parsley and thyme, and toss to combine.
Make dressing: In a small bowl, whisk together lemon juice, honey, shallot, and salt. Whisk in oil in a thin stream. Pour over farro mixture and toss well to coat.
Preheat oven to 400F.
Place apples on a large rimmed baking sheet with low-sides. Toss apples with remaining 1 tablespoon oil and ¼ teaspoon salt and sugar. Bake until golden brown and caramelized, about 11 minutes.
To serve, mix farro, with apples with any juices and dressing. Serve warm or at room temperature.