Cook farro according to package directions. Once cooked - it should be a little chewy and al dente - remove from heat and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Meanwhile, lightly toast the walnuts in a small skillet for a few minutes, stirring or tossing occasionally. Watch carefully and don’t let them burn! Remove the walnuts and coarsely chop.

Place the arugula in a large bowl. Season with remaining salt and pepper, lemon zest and juice and olive oil.

Add the cooked farro to the bowl with the arugula and add the orange juice, toasted walnuts, dried cranberries and Parmesan cheese. Mix well to combine. Season to taste with extra salt, pepper, Parmesan cheese and a drizzle of olive oil, if needed.

Serve the farro salad warm or at room temperature.