Author:adegroot Categories: demo recipes, Recipes Course Salad Print Recipe Print MetricUS Imperial 2 c. farro soaked overnight6-8 c kale stems removed and cut into bite-size pieces1 c. almonds toasted and roughly chopped1 c. celery chopped1/4 c. red onion finely chopped fresh herbs of your choice thyme, parsley, rosemary, oregano1/3 c. olive oil2 T. apple cider vinegar1 T. honey Sola Bee salt and pepper to taste Drain and rinse the farro. Bring to a boil in salted water and cook for 10-20 minutes, until farro is tender. Drain if water is not absorbed.Place kale in a bowl and sprinkle about ½ teaspoon of salt over it. Massage with your fingers for about 2 minutes, until kale has begun to wilt. Add farro to the bowl of kale.Whisk the olive oil, vinegar and honey vigorously in a small bowl to combine. Add salt and pepper to taste.Add the vinaigrette and the rest of the ingredients to the kale and farro. Mix to combine and adjust seasoning to taste.