For the Salad

• 5 ounces mixed spring greens
• 1/4 cup chopped fresh basil
• 1 cup diced red pepper
• 1 cup diced carrots
• 1 cup diced yellow pepper
• 1 1/2 cups asparagus pieces, blanched
• 1 cup chopped purple or red cabbage
• 1–2 cups cooked farro

For the Dressing

• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons maple syrup