Bring a medium saucepan of water to a boil. Add Farro (1/2 cup), reduce heat to medium, and cook for 25-30 minutes until tender. Drain farro through a mesh sieve, and set aside to cool.
Place the Apple (1 cup) in acidulated water and set aside. Chop the Scallion (2).
Make the dressing by combining the Garlic (1 clove), 3 tablespoons of freshly-sqeezed Orange (1) juice and orange zest, Olive Oil (3 tablespoon), Rice Vinegar (1 tablespoon), Dijon Mustard (2 teaspoon), Salt (to taste), and Ground Black Pepper (to taste) in a small bowl. Whisk to combine.
In a large bowl, combine the Pomegranate Seeds (1/2 cup), apple, Tuscan Kale (2 cup), and farro. Toss to combine. Add 3 tablespoons of the dressing to the salad and toss. Add more dressing if it seems too dry.