In a large pot, bring 3 cups of water to a boil. Add the rinsed farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes until tender.

Once cooked, drain any excess water and let it cool.

In a large mixing bowl, combine the chopped kale, cherry tomatoes, shredded carrot, diced apple, and feta cheese.

Add the cooled farro to the salad mixture.

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, minced garlic, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently to combine. Serve immediately or let it sit for 10 minutes to allow flavors to meld.