Kat Can Cook

0 Bring a small pot of salted water to a boil.  
3 Add farro and cook for 10-20 minutes, until just tender.  Drain and set aside.
4 To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth.  Reserve.
2 Place chopped kale into a large serving bowl.
5 Top with the cooked farro and dressing.  Using your hands or a pair of tongs, toss it together to coat.  I like to use my hands to massage the dressing into the kale well.
6 Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
7 Enjoy, or refrigerate for up to 5 days.