1 small bunch kale (about 6 cups chopped, coarse stems removed)
Squeeze of lemon
⅓ cup toasted hazelnuts, chopped
¼ cup pomegranate seeds
¼ cup crumbled feta cheese (optional)
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar (or fresh lemon juice)
1 teaspoon Dijon mustard
1 small garlic clove, minced
½ teaspoon grated ginger
¼ teaspoon honey or maple syrup
Bring a medium pot of water to a boil. Rinse the farro, then add it to the boiling water. Reduce the heat and simmer for 45 to 90 minutes, or until fork tender. Drain and set aside.
In a small bowl, make the dressing by whisking together the olive oil, apple cider vinegar, mustard, garlic, ginger, honey (or maple syrup if vegan), and a pinch of salt and pepper. (It'll taste very tangy but it'll mellow once it's tossed with the hearty kale and farro).
Chop the kale into small pieces and place in a large bowl. Drizzle with ⅓ of the dressing, a squeeze of lemon, and a pinch of salt. Massage the kale until the leaves are soft and wilted. Add the cooked farro, hazelnuts, pomegranate seeds, feta, if using, and ⅓ more of the dressing. Season to taste with salt and pepper. Toss to coat and serve on plates or on a platter. Drizzle remaining dressing on top.
Recipe by Love and Lemons at https://www.loveandlemons.com/winter-farro-kale-salad/