Directions

1. 1

   Rinse the farro under cold water. In a medium saucepan, bring the chicken stock to a boil over high heat. Add the farro and stir well. Reduce heat to medium-low, cover, and simmer for 15–18 minutes until the farro is tender and most of the liquid is absorbed. Drain any excess liquid and set aside to cool slightly.

2. 2

   While the farro cooks, pat the shrimp dry with paper towels. In a small bowl, combine the garlic powder, half of the kosher salt (1.5 teaspoons), and half of the black pepper (½ teaspoon). Season the shrimp evenly with this mixture.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned shrimp in a single layer. Cook for 2–3 minutes without stirring, then flip and cook for another 2–3 minutes until the shrimp are opaque and reach an internal temperature of 165°F. Transfer to a plate.

4. 4

   In the same skillet over medium-high heat, add half of the cherry tomatoes. Cook for 2–3 minutes, stirring occasionally, until they begin to blister and burst. Remove from heat.

5. 5

   In a large serving bowl, combine the cooked farro, fresh spinach, burst tomatoes from the skillet, and the remaining raw cherry tomatoes. Drizzle with balsamic vinegar and toss gently to combine. Season with the remaining salt and black pepper to taste.

6. 6

   Top the salad with the cooked shrimp, crumbled feta cheese, toasted pumpkin seeds, and fresh basil and parsley. Serve immediately or refrigerate until ready to enjoy.