Cook and prepare farro according to directions on the package.
While the farro is cooking, prepare the Strawberry Balsamic Vinaigrette using fresh strawberries, garlic clove, white balsamic vinegar, honey, extra virgin olive oil and salt. A vitamix or blender works best to prepare the dressing.
Add your pecans to a sauté pan on medium low heat. Heat until just toasted, 3-5 minutes.
Dress greens by adding all of the baby spinach to a medium bowl. Mix with 2-3 T. of dressing (add more if needed).
Assemble each salad with baby spinach, approximately ¾ cup of strawberries, ¼ cup of toasted pecans and 2 T. of goat cheese. Top with grilled chicken if desired.