Salad
- 1 cup farro
- 4 cups water
- 1 bunch kale, washed and dried
- ½ cup walnuts, toasted and roughly chopped
- 1 pomegranate, seeded
- 6 Medjool dates, seeded and chopped
Dressing
- 2 tablespoon lemon juice
- 2 tablespoons light olive oil
- 1 clove garlic, crushed
- ¼ teaspoon honey
- ¼ teaspoon salt
