Cook farro according to directions. Drain and set aside.
Remove the stems from the kale, chop it up and add it to a large bowl.
Cut the avocado in half and scoop out each half into the kale. Massage the avocado into the kale until the kale softens and the avocado thoroughly coats the leaves (it's messy, but don't worry, the oil is good for your hands!)
Add the pepitas, cranberries, apple and lemon juice.
In a separate bowl, mix together the ingredients for the dressing. I like to use an old jar, close the lid, and shake it up so it mixes well. Add the dressing to the salad and salt to taste.
