In a medium saucepan, bring 4 cups of water to a boil. Add 2 cups of dried farro, reduce heat to low, and simmer for 25–30 minutes or until the farro is tender but still chewy.

Preheat your oven to 350°F (175°C). On a baking pan, toast 1 cup of shelled pistachios for 5–7 minutes until fragrant and lightly golden.

In a blender, combine the zest and juice from 1 blood orange, ½ cup of olive oil, 1 minced shallot, 2 tablespoons white wine vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and salt and black pepper. Blend until smooth.

On a large serving platter, create a base with 4 cups of baby spinach. Top with the cooled farro, 1 can of drained cannellini beans, 1 cup of fresh blackberries, sliced mini cucumbers, diced avocados, and thinly sliced radishes.

Drizzle your homemade blood orange vinaigrette over the salad, and finish with the sticky maple pistachios on top.