Place the farro in a fine mesh sieve and rinse with cold water. Drain. Place farro and salt in a pot with water and bring to a boil over high heat. Reduce heat to low and cover with a lid. Cook 25-30 minutes until soft, but a little chewy. Drain off any remaining water. Set aside to cool.
For the dressing- whisk together the Kale & Arugula Pesto, vinegar and oil.
For the salad- combine the farro, beans, tomatoes and spinach in a large bowl. Add the dressing and toss until the ingredients are lightly coated. Season to taste with salt and pepper. Serve immediately.
Tip- Add shrimp, chicken or beef for a heartier version of this salad