Cook farro in a pot of boiling salted water according to package instructions. The cooking time may vary depending on the variety of farro; ours took about 20 minutes. Once cooked, drain well and set aside to cool.
With the julienne blade in place, stack the carrots in the feed tube of your food processor horizontally. Feeding them this way will result in longer, finer julienne pieces. Turn the mixer to medium speed and press down to slice.
Swap out the slicing blade and set the thickness to the middle. Press the wedges of radicchio down through the feed tube to coarsely shred. Aim for a texture that’s not too fine; you still want some bite.
Decrease the slicing thickness to the smallest possible setting. Now, run the Persian cucumbers and radishes through the processor to slice them into thin rounds. This will add crunch and freshness.
To prepare the dressing, whisk together the blood orange juice, orange zest, shallot, maple syrup, dijon mustard, and lemon juice. Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified. Season to taste with salt and pepper.
Toss the cooked farro with approximately 2 to 3 tablespoons of the dressing until evenly coated. This will infuse the grain with flavor.
Toss the spicy greens with another 2 to 3 tablespoons of dressing. You want the greens to be lightly coated but not drenched.
To assemble, arrange a bed of the dressed greens on a serving dish or individual salad plates. Top with the farro, followed by the colorful vegetables.
Drizzle additional dressing over the top as desired. Finally, sprinkle with feta cheese and serve at room temperature for the best flavor.
