Cook the farro according to package instructions, rinsing it first and then simmering in 3 cups of water or vegetable broth for about 25-30 minutes until tender. Drain any excess liquid.

In a large bowl, massage chopped kale leaves for about 2 minutes until softened.

Add diced apples to the kale and mix gently.

Thinly slice the red onion; soak in cold water if desired to reduce pungency, then add to the bowl.

Toast walnuts in a dry skillet over medium heat for about 5 minutes or until fragrant.

In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper.

Combine cooked farro with the kale mixture, add walnuts, and drizzle with dressing. Toss gently to coat.