In a medium pot, bring salted water to a rolling boil. Add farro and reduce the heat to medium-low, letting it simmer uncovered until tender, about 25 minutes for semi-pearled farro or 30 minutes for whole grain. Drain the farro in a colander and spread it on a baking sheet to cool.

In a small mixing bowl, whisk together fresh orange juice, creamy almond butter, extra-virgin olive oil, Dijon mustard, honey, kosher salt, and cracked black pepper until smooth.

In a large mixing bowl, combine fresh arugula, shredded Brussels sprouts, cooled farro, and chopped pecans. Toss gently with a pinch of kosher salt.

Drizzle the honey mustard dressing over the salad mixture and toss gently. Fold in crumbled goat cheese and shredded rotisserie chicken or chickpeas. Serve immediately.