Rinse 2 cups of farro under cold water and combine with 4 cups of water in a saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes until tender. Drain excess water and cool.

Toast 1 cup of shelled pistachios in a dry skillet over medium heat for about 5 minutes until fragrant. In a small bowl, mix spices, then add 1 tablespoon of oil to the skillet with the nuts. Stir to coat, sprinkle in maple syrup and blood orange zest until sticky. Cool on a baking sheet.

Combine zest and juice of one blood orange, 1/3 cup of olive oil, 1 shallot (finely chopped), 2 tablespoons of white wine vinegar, and a drizzle of maple syrup in a blender. Blend until smooth, adding salt and pepper to taste.

Layer 4 cups of baby spinach as the base on a serving platter. Add cooled farro, 1 can of drained cannellini beans, and 1 cup of halved blackberries. Then add sliced mini cucumbers, avocado cubes, radishes, and fresh basil. Top with pickled red onions.

Sprinkle toasted pistachios over the salad, drizzle with vinaigrette, and toss lightly to combine.