Farro and Spinach Salad with Air-Fryer Beets - Forks Over Knives

Ingredients

• ⅓ cup orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped walnuts, toasted
• 2 teaspoons pure maple syrup
• 2 teaspoons Dijon mustard
• Sea salt and freshly ground black pepper, to taste
• 2 medium-size red beets, peeled and cut into ⅛-inch-thick slices
• 6 cups fresh baby spinach
• 3 cups chilled cooked farro
• 2 fresh pears, cored and chopped
• ¼ cup chopped red onion