Rinse 1 cup of farro under cold water. In a pot, combine farro with 3 cups water and a pinch of salt. Boil, reduce heat, and simmer for 25-30 minutes until tender. Drain and cool.

Wash and chop 2 cups of kale into bite-sized pieces. In a mixing bowl, add kale and drizzle with olive oil. Massage kale for 2-3 minutes until softened.

Add cooled farro to the bowl with kale. Fold in 1 cup of dried cranberries, 1 cup chopped pecans, and 4 ounces crumbled goat cheese. Gently combine.

In a small bowl, whisk juice of 1 lemon, 3 tablespoons olive oil, 1 tablespoon honey, and a pinch of salt and pepper until emulsified.

Pour vinaigrette over the salad mix. Gently toss until evenly coated. Serve immediately or chill in refrigerator for up to 3 hours.

The salad can be stored in an airtight container for up to 3 days. Best served fresh.