Rinse 1 cup of farro under cold water in a fine mesh strainer. In a medium pot, combine the rinsed farro with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer, covering the pot. Cook for about 30 minutes, or until the farro is tender. Drain any excess water and let it cool while you prepare the other ingredients.

In a small mixing bowl, whisk together the zest and juice of 1 lemon, 1/4 cup of extra virgin olive oil, 1 tablespoon of honey, and a pinch of salt and pepper to taste.

In a large mixing bowl, combine the cooled farro with 2 cups of chopped kale, 1/2 cup of dried cranberries, and 1/2 cup of chopped pecans. Crumble in 4 ounces of goat cheese as you mix.

Pour the prepared lemon vinaigrette over the farro mixture in the large bowl. Using a large spoon, toss gently to coat all the ingredients evenly.

You can serve the Festive Fall Farro Salad immediately, but allowing it to chill in the refrigerator for at least 30 minutes will enhance the flavors.