Cook the farro ahead of time, according to package directions, and let cool.
Rinse and dry kale, remove leaves from stems and tear into bite-sized pieces. Add to a large bowl with olive oil and gently massage oil into kale for a few minutes until kale turns a nice dark green and becomes more tender.
Slice the pomegranate in half and remove seeds (see video above).
Add 1 cup of cooked farro, pomegranate seeds, feta cheese (or avocado) to kale.
Make dressing: whisk together walnut oil, lemon juice, and Dijon mustard until creamy.
Drizzle dressing over salad, toss to coat, and serve!
This was fabulous and so easy!
I accidentally used spicy brown mustard rather than dijon, but tempered that by adding maple syrup. Used goat cheese rather than feta. I'm adding this dish to the Thanksgiving line up - easy to make the day before, tasted even better the next day!
So glad you enjoyed it Tina - I'll have to try your variation. One of my favorite Thanksgiving sides - enjoy!