Prepare farro according to package instructions and set aside to cool.
Place spinach in a large bowl or 5 individual travel containers. Top with chicken slices, carrots, mushrooms, red pepper slices and cooled farro.
In a small bowl, whisk together balsamic vinaigrette. Drizzle over salad bowl if you plan to serve immediately. Otherwise, place in a travel container and dress individual salads as needed throughout the week.
Undressed salad can be stored in an airtight container in the refrigerator for up to 5 days. Feel free to mix and match toppings with whatever veggies or leftover meat you have on hand.