Bring salted water to a boil, add rinsed farro and cook uncovered at medium to medium-high heat for thirty minutes. Drain the farro and spread it out onto a sheet pan to cool.
While the farro is cooking, shred cabbage and place in a bowl along with 1 tablespoon of olive oil and ½ teaspoon of salt. Mix to combine, then scatter the cabbage evenly onto a baking sheet. Roast the cabbage at 350°F for 15 minutes, stirring at the halfway point. Set aside to cool.
Wash, trim and cut broccoli into bite-sized florets. Add to a hot skillet that has been coated with1 tablespoon of olive oil. Cook on high heat, charring the edges of the broccoli. When the broccoli has lots of good color, add ½ cup of water and ½ teaspoon of salt to the pan, stir, then cover and cook until all the water has evaporated. Take the pan off the heat, uncover and set the broccoli aside to cool.
Make the vinaigrette.
To assemble the salad, layer 4 cups of raw baby spinach onto a platter, then top with roasted cabbage, broccoli and farro. Pour half of the vinaigrette over the salad and toss to combine. Taste and use the remaining vinaigrette as desired. Enjoy!
