“Cheesy” Vegan Kale Salad with Farro

To prepare the dressing: In a high-speed blender, combine the juice of 1 lemon, 1/4 cup nutritional yeast, 1 tsp dijon mustard, 2 smashed garlic cloves, 1/2 cup olive oil, 1/4 cup apple cider vinegar, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until all ingredients are smooth and incorporated. Add additional water if needed to reach desired consistency. Taste the dressing; if you prefer it less bitter, add a splash of maple syrup.

To prep the salad: In a large serving bowl, massage the de-stemmed and chopped kale with a portion of the prepared dressing. Then, toss in the cooked farro, minced red onion, quartered cherry tomatoes, and chopped fresh parsley. Fold everything together to fully coat all ingredients. Refrigerate until ready to serve. For more tender kale, make the salad at least a few hours ahead of time to allow the kale to soften.