Farro Salad With Blueberries and Lemon Dressing - Forks Over Knives

Ingredients

• 1 cup chopped red onion
• 4 cups low-sodium vegetable broth
• 2 cups pearled farro
• 1 teaspoon lemon zest
• ¼ cup lemon juice
• 4½ teaspoons pure maple syrup
• 1 tablespoon chopped fresh oregano
• 4 cups fresh baby spinach
• 2 cups fresh blueberries
• 1 fennel bulb, trimmed, halved, cored, and very thinly sliced
• ½ cup sliced scallions (green onions)
• Sea salt and freshly ground black pepper, to taste
• ¼ cup sliced almonds, toasted