Bring chicken broth to a boil and add the farro. Reduce heat to simmer and cover. Allow it to cook for about 20 minutes, until just tender.
While the farro cooks, segment the orange and make the vinaigrette.
Section Orange
Cut ends off the orange. Then slice the peel off the orange as close to the fruit as possible to peel the orange. You will be left with the interior sections of the orange.
Take a sharp knife and slice carefully as close to the section wall as possible and cut toward the center of the orange. Repeat on each side of each orange section.
Set the sections aside and squeeze the inside of the orange into a small bowl to get all the juice out. Set the juice aside to make the vinaigrette and cut the orange sections in half and set aside.
Make Vinaigrette
Place orange juice from sectioned orange in a medium bowl. Add olive oil, vinegar, agave syrup and spices. Whisk until emulsified (completely combined)
Drain farro if needed and allow to cool slightly.
Assemble Salad
Place in a medium bowl and toss with about a tablespoon of the vinaigrette to keep it from clumping. Add the spinach and kale and toss well. Allow to sit for 20 - 30 minutes and allow to cool further. Spinach and kale should wilt slightly.
Once cooled, toss in the orange sections, the goat cheese, pistachios and basil. Add enough vinaigrette to coat the salad lightly. Reserve the remaining vinaigrette and use for other salads or as a marinade.