This simple salad is creamy, crunchy, and packed with flavor. Kale gives this salad hearty bulk while the arugula provides a light peppery flavor to the background. Farro, an ancient grain with a slightly nutty and chewy texture, provides the salad with a contrast of texture and filling whole grains. Creamy feta and crunchy almonds round out the salad to perfection. Top with a simple, homemade Citrus Salad Dressing to bring all the flavors together. 

Tip: Cook the farro to yield about 2 cups cooked. This is about 3/4 cups dry farro. Try cooking the farro using the pasta method. Rinse uncooked farro and add to a large pot. Add water to cover the farro plus about 3 or 4 inches. This is more water than the faro will absorb. Cook for about 45 to 55 minutes, or until tender. Then drain as you would pasta.