Cook farro according to package directions. Or follow instructions for my favourite way to prepare it: the "pasta method".
While farro cooks, chop kale and slice mushrooms. Set kale aside in a large salad or mixing bowl.
Make salad dressing by whisking together all dressing ingredients in a small bowl. Set aside.
Then, heat a pan over medium-high. Add 1 Tbsp of olive oil and sauté mushrooms for about 10 minutes, until browned and tender. Season with salt + pepper and set aside.
When farro is done, add farro, mushrooms, seeds, and dressing to the mixing bowl with the kale. Toss everything to combine well, adjusting seasonings to taste.
Serve salad and top with avocado chunks and some freshly cracked black pepper. Enjoy!
*LEFTOVERS: leftovers of this salad will keep for about 3 days in an airtight container in the fridge. The wonderful thing about kale is that it doesn't get soggy! You can enjoy the leftovers cold.TIP: If you do plan on having leftovers, only add the avocado to the portion you want to eat immediately. Store leftovers without avocado, and again add it when you're ready to serve the leftovers! This will prevent the avocado from browning.*MODIFICATIONS: there are a few ways you can modify this mushroom kale salad recipe! For instance:
Try using a different whole grain in place of farro. Something like quinoa or brown or wild rice would work well!
Try adding some extra veggies to this salad - it would taste great with sautéed broccoli or asparagus!
*GLUTEN-FREE VERSION: if you need to follow a gluten-free diet, be sure to swap the farro for a gluten-free whole grain (like quinoa or brown rice). Farro is NOT gluten-free.*SIDE OR MAIN DISH: if you'd like to enjoy this warm mushroom salad as a main meal, I recommend topping the salad with a quality source of protein. Some ideas:
hard boiled eggs
Otherwise, serve this salad as a side dish to your main meal! The recipe will serve approximately 4-6 as a side, and 2-3 as a main.