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Bring water to a boil. Toss in Farro, stir, and reduce heat to the lowest setting and cook for 20 minutes. Pour Farro into a colander to drain excess water. Let cool.
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Toss carrots, squash and Brussels sprouts in olive oil and spread out on a large baking sheet. Sprinkle with salt. Place in a 500F oven and roast for 10 - 12 minutes until the Brussels sprouts begin to caramelize but not burn.
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In a large bowl massage kale until it is silky. Toss in Farro, roasted vegetables, almonds, and dates.
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In a small bowl whisk together the dressing ingredients.
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Pour dressing into salad and toss to coat.
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Sprinkle feta cheese over the top and serve.