Cook the farro ahead of time, according to package directions, and let cool.
Rinse and dry kale, remove leaves from stems and tear into bite-sized pieces. Add to a large bowl with olive oil and gently massage oil into kale for a few minutes until kale turns a nice dark green and becomes more tender.
Slice the pomegranate in half and remove seeds (see video above).
Add 1 cup of cooked farro, pomegranate seeds, feta cheese (or avocado) to kale.
Make dressing: whisk together walnut oil, lemon juice, and Dijon mustard until creamy.
Drizzle dressing over salad, toss to coat, and serve!