not interested in turning on the stove?  me either, these days–summer makes me dread anything that would add even a degree to the temperature inside my house.

As long as you’ve already cooked up some farro (I make a double or triple batch at once) and toasted some almonds, this salad is totally free of any heat-emanating device, and it’s the lunch and dinner that’s both virtuous enough and delicious enough that we eat it by the bagful:

• 8 oz (or so) kale (original recipe via smittenkitchen calls for lacinato, but I use anything) chopped up or torn up–into small pieces
• 1/2 cup uncooked farro = 1 1/2 cups cooked farro (in a pot with water, boil till the grains are tender; drain)
• 1/3 cup dried cranberries
• 2 oz feta, crumbled
• 1/2 cup chopped almonds, heavily toasted
• 1 small shallot, minced (or 2-3 green onions, sliced)
• 2-3 Tablespoons chopped dill

Dressing:

• 3 Tablespoons olive oil
• 1.5 Tablespoons apple cider vinegar
• 1 Tablespoon Dijon mustard
• 1 teaspoon honey
• Salt & Pepper to taste

Dump all the ingredients into a big bowl; pour dressing ingredients into a small jar or covered container, shake vigorously, pour over ingredients–mix everything well.

Because the kale is strong, this can sit in the refrigerator for a few days; because it is so delicious and balanced, it won’t last that long