Cook the farro according to the package instructions, typically boiling it in salted water for about 25–30 minutes until tender yet chewy. Drain excess water and let cool for 10 minutes.

While the farro cools, heat a tablespoon of olive oil in a skillet over medium heat. Add pistachios and toast for 3–4 minutes until fragrant, then sprinkle with spices and maple syrup, and let cool.

In a blender, combine blood orange zest and juice, olive oil, shallots, white wine vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Blend until smooth.

Layer salad by adding baby spinach, cooked farro, and cannellini beans in a large bowl. Fold in blackberries, cucumbers, avocados, radishes, basil, and pickled onions, and gently toss.

Sprinkle spiced pistachios on top and drizzle the dressing over the salad. Toss gently to incorporate the dressing and serve immediately or refrigerate.