Farro with Pomegranate and Apple

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 Apples (1 cup) in acidulated water and set aside. Chop the Scallions (2) .

Make the dressing by combining the Garlic (1 clove) , 3 tablespoons of freshly-sqeezed Orange (1) juice and orange zest, Olive Oil (3 Tbsp) , Rice Vinegar (1 Tbsp) , Dijon Mustard (1/2 Tbsp) , 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 cups) , and farro. Toss to combine. Add 3 tablespoons of the dressing to the salad and toss. Add more dressing if it seems too dry.