Add the farro to a pot with boiling water. Cook the farro according to the package instructions, drain off the water, then let it cool to a warm, rather than hot, temperature.

While the farro is cooking, add the vinaigrette ingredients to a high sided container and blend with an immersion blender until smooth. You can also use a personal blender or regular blender. If you don’t have those appliances, you can use a food processor or mince the mint finely by hand and whisk it with the other ingredients, but these methods don’t work quite as well.

Add the shredded kale to a bowl and drizzle it with a teaspoon of olive oil. Massage the oil into the kale for 30 seconds to tenderize it and remove some of its bitterness. You can skip this step if you like crunchy, raw kale or if your kale is shredded super finely already.

Add the sliced onions, pomegranates, crumbled feta, and farro to the kale and toss everything together.

Toss the grain salad with the mint vinaigrette. You can add as much dressing or as little as you like, but note that the farro will likely soak up some of the vinaigrette.