• Cook the farro as directed. Feel free to sub in a different one if you’d prefer. The 15-min packs from Trader Joe’s are heaven sent because farro is one grain that can take a bit longer. Run it under cold water to stop the cooking/cool if you make it fresh. Otherwise, pull it out of your fridge!
• The kale can be used raw, but I like to saute it with some olive oil, salt, and lemon juice. This softens it and also just adds so much flavor. Cook on low until wilted a bit and let cool. If you're using raw, make sure to massage the dressing in to break it down a bit and distribute.
• Assemble the salad with the chopped cherries, sliced cucumbers, almonds, sunflower seeds, and gorgonzola. Toss with your dressing and make sure to season with salt and pepper! Salad almost always needs to be seasoned alongside the dressing.

For the dressing:

• Mix all ingredients together and whisk or shake well. This recipe will make more than you need, but it'll last in the fridge for 2 weeks!