1/4 cup unsweetened dried cranberries (optional as a garnish)
For the Dressing
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
salt & pepper to taste
Preheat oven to 400 degrees, and line a baking sheet with aluminum foil.
After peeling the root veggies, cube them into 1-inch bite sized pieces. Coat the veggies evenly with olive oil.
In a small bowl combine the salt, pepper, garlic powder, and thyme. Sprinkle the spices over the veggies and toss to coat the veggies.
Spread the veggies in a single layer on the baking sheet and bake for 35-45 minutes, tossing halfway through.
While the veggies are cooking prepare the farro.
Bring the chicken or vegetable broth and farro to a bowl over a high heat. Once boiling, turn heat to low and simmer for 25-30 minutes. Once the farro is done it should be a chewy and most of the broth should be absorbed.
While the farro and veggies are cooking, prepare the kale for the salad. Remove the rough stalk from the leaves, and cut or shred the kale leaves into 1/4 inch ribbons, and transfer the shredded kale to a bowl, and set aside.
Whisk together the dressing ingredients in a small bowl and drizzle over the kale. Using your hands, gently massage the dressing into the kale to break up the tough fibers and allow the dressing to marinate into the kale.
Once the farro and veggies are finished cooking remove them from heat.
When ready, prepare your salad by combining the kale, veggies, and farro and toss to combine. If desired, garnish with dried cranberries. Enjoy!