Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
Place chopped kale into a large serving bowl.
Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat. I like to use my hands to massage the dressing into the kale well.
Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.