Heat a pot over medium heat. Add the oil and farro. Toast the farro for 2 minutes. Add the water or stock and bring to a simmer. Reduce the heat to low. Simmer until tender and all of the liquid is absorbed. Cool and set aside until ready to use.
Preheat oven to 350 degrees. Mix almond with honey, salt, and pepper. Toast in the oven for 8 minutes. Cool and set aside.
Combine all the ingredients in a jar. Replace the lid and shake until emulsified. Set aside until ready to use.
Pickled Red Onion
Mix shaved red onion and salt. Rest for 5 minutes, then mix with OJ and vinegar. Set aside for 20 minutes.
Divide spinach and farro between 2 plates.. Garnish with cherries, oranges, red onion, almonds, and apples. Drizzle with vinaigrette and serve.