meal prep salad

For the dressing:

1 cup siggi’s plain yogurt
¾ cup parsley leaves and tender stems
¾ cup cilantro leaves and tender stems
2 tbsp chopped chives
¼ cup packed basil leaves
1 tsp lemon zest, plus 2 tablespoons lemon juice
2 anchovies
2 tbsp red wine vinegar
1 tsp kosher salt
½ tsp black pepper
1 garlic clove, grated
1/3 cup olive oil
 
For the salad:

1 cup cooked farro
¾ cup cherry tomatoes, halved or chopped
2 Persian cucumbers, chopped
1 large carrot, shredded
2 tbsp toasted pepitas
¼ cup chopped red onion
1/3 cup crumbled feta
3 cups baby spinach