Cook the farro according to directions.

Meanwhile, dice the pepper, chop the baby spinach and basil, and mince the red onion. Drain the artichoke hearts and roughly chop them. Place everything in a mixing bowl.

Toast the pignolia nuts just until lightly browned (They burn easily, so keep an eye on them!). Place them in the bowl.

Make the dressing by whisking the olive oil, lemon juice and honey in a small bowl. Set aside.

Once the farro is done cooking, drain any water off (if necessary) allow it to slightly cool.

Add the farro to the bowl. Sprinkle in the feta cheese, salt and pepper. Mix everything well. Drizzle in the dressing, mix again, then do a taste test to adjust seasonings if needed.

This salad is great warm or cold. It stores in the fridge well, but if you're planning to serve it later, I suggest waiting to mix the dressing in closer to serving time.