To start, cook the farro. Combine the farro, 4 ½ cups of water, and a pinch of salt in a medium saucepan or stockpot. Cook over low heat for 20 to 30 minutes, stirring occasionally to prevent sticking and burning, until the water is absorbed and the farro is soft.

While the farro cooks, cut the fruits and vegetables into bite-sized pieces for the salad. Set them aside.

In a large bowl, whisk together the olive oil, white wine vinegar, maple syrup, vegan yogurt, chopped shallot, poppy seeds, Dijon mustard, and salt to make the dressing. Taste the dressing and adjust the seasoning with additional salt or pepper, if needed.

To serve, layer the salad ingredients and drizzle the dressing over the top. Toss everything together to coat the salad evenly before serving.