Pomegranate Farro Salad with Kale

Instructions:

1. Combine farro, water, and salt in a saucepan. Bring to a boil, then reduce to a simmer and cover. Cook for 12–15 minutes until the grains are tender but still have a slight pop (al dente). Drain any excess water and spread the farro on a plate to cool quickly.
2. Place chopped kale in a large bowl. Drizzle with one teaspoon of the olive oil and a pinch of salt. Use your hands to squeeze and knead the leaves for about 60 seconds until the kale looks dark green and feels soft to the touch.
3. Combine all vinaigrette ingredients in a mason jar and shake vigorously until the mixture is emulsified and opaque.
4. Pour the dressing over the massaged kale and cooled farro. Fold in the pomegranate seeds, feta, toasted almonds, and parsley until every grain is glistening.