This farro salad is studded with avocado chunks, artichoke hearts, baby spinach leaves, and cherry tomatoes, and dressed in a zippy herbed balsamic vinaigrette. It's packed with flavor and hearty enough to make a meal of!
Bring a large pot of salted water to a boil.
Add the farro and allow it to cook at a rolling boil.
While the farro cooks, make the dressing. Place all ingredients into a blender and blend until smooth. Taste-test and add more salt or adjust any seasonings to your liking.
After the farro has boiled for about 15 minutes, remove a couple grains and test them for doneness. The farro should be tender with a bit of chewyness when done, but cook it until it's as firm or soft as you like. The cook time should be in the range of 15 to 20 minutes.
When the farro is done cooking, drain it into a strainer. Let the farro sit in the strainer for a few minutes to cool.
Place the cooked farro into a large mixing bowl, along with the spinach, avocado, cherry tomatoes, and artichoke hearts.
Drizzle the dressing over the salad (use as much as you like) and toss to coat.
Season the salad with salt and pepper to taste.
Divide onto plates and serve.
*Other varieties of farro will work as well, but may take longer to cook.