Bring a large sauce pan of salted water to a rapid boil. Add in your farro and allow to cook for 15-17 minutes. Once cooked al dente, drain your farro through a sieve and then spread the farro out on a parchment lined baking tray to cool and dry.

Set oven to 400F. Place broccoli and onion on a lined baking tray with the listed spices and herbs, avocado oil and a pinch of salt. Toss to coat and place in the oven for about 15 minutes.

While the vegetables bake, make your dressing by combining all the dressing ingredients in a small bowl or jar and mix well.

Prep your salad by adding kale to a large mixing bowl with 1-2 teaspoons of the dressing. Massage or rub the kale until softened and bright green. Top with the roasted vegetables, pomegranate, pepitas, chickpeas, and remaining dressing along with a pinch of salt and pepper. Toss to coat and serve.