Begin by bringing a large pot of salted water to a boil. Add 1 cup of farro and cook it according to package instructions, typically for about 15–17 minutes until tender but still chewy. Once cooked, drain the farro in a colander and let it cool at room temperature while you prepare the rest of your Winter Farro & Kale Salad.

Preheat your oven to 425°F (220°C). On a baking sheet, toss 1 cup of chopped broccoli and 1 thinly sliced red onion with a drizzle of olive oil and your favorite spices. Roast for about 20 minutes, tossing halfway through, until the veggies are tender and slightly caramelized.

While the farro and vegetables are cooking, rinse and chop a bunch of kale, removing the tough stems. In a separate bowl, drain and rinse 1 can of chickpeas. Consider massaging the kale with a drizzle of olive oil to soften the leaves.

In a small jar, combine ¼ cup of olive oil, the juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon of mustard, a pinch of red pepper flakes, and 1 teaspoon of oregano. Secure the lid and shake well until emulsified.

In a large mixing bowl, combine the cooled farro, roasted broccoli, chickpeas, and chopped kale. Drizzle the homemade dressing over the top and gently toss everything together until well coated.

Once your salad is thoroughly mixed, serve it immediately or store it in an airtight container in the refrigerator without the dressing.