"Spanking the Pomegranate" Holiday Salad

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See original recipe at: heatherpierceinc.com

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Ingredients:

1/2 cup farro (if you’re gluten-free, use brown rice or quinoa instead)
1 bunch of kale
1 tbsp olive oil
1 pomegranate
1/2 cup feta cheese (or 1 avocado, sliced)
3 tbsp walnut oil
juice of 1/2 lemon
2 tbsp Dijon mustard

Cook the farro ahead of time, according to package directions, and let cool.
Rinse and dry kale, remove leaves from stems and tear into bite-sized pieces. Add to a large bowl with olive oil and gently massage oil into kale for a few minutes until kale turns a nice dark green and becomes more tender.
Slice the pomegranate in half and remove seeds (see video above).
Add 1 cup of cooked farro, pomegranate seeds, feta cheese (or avocado) to kale.
Make dressing: whisk together walnut oil, lemon juice, and Dijon mustard until creamy.
Drizzle dressing over salad, toss to coat, and serve!

See original recipe at heatherpierceinc.com