• 1 cup uncooked farro, rinsed
• ¼ tsp salt
• 1 big bunch curly green kale, ribs removed and chopped into small bite sized pieces
• ½ cup raw sliced almonds
• ⅓ cup dried cherries or cranberries
• 4 oz goat cheese, crumbled (or can substitute feta)

Cook farro, combine the rinsed farro with 3 cups water.

Add the salt, bring the water to a boil then reduce to maintain a gentle simmer. Unprocessed farro will take about 25 to 40 minutes. Drain off excess water and set aside. Stir in dried fruit. Place chopped Kale in bowl and sprinkle with salt and massage with hands by scrunching until it’s darker. Set aside. Toast almonds over low heat until they are golden. Pour over Kale. Once farro is cooled stir into Kale mixture Crumble goat or feta cheese on top.

Place Lemon Vinaigrette on top (see below).