Kale Salad with Farro and Honey Dijon Dressing

INGREDIENTS

6 cups

loosely packed torn kale (bite-sized pieces)

4 cups

cooked and cooled farro

red bell pepper, diced

1 cup

shredded or julienned carrots (about 2 carrots)

1 cup

dried cranberries

1/8 cup

apple cider vinegar

2 tbsp

honey

1 tsp

Dijon mustard

1/4 cup

olive oil

salt and pepper

grilled chicken, roasted almonds or feta cheese