Kale and Farro Salad with Orange-Avocado Dressing - Forks Over Knives

Ingredients

• ⅓ cup dry farro
• 1 bunch kale, finely chopped (8 to 10 cups)
• 3 cups broccoli florets, cut into ½-inch pieces
• 1 orange
• 1 avocado, peeled and pitted
• 1 cup fresh cilantro
• 2 tablespoons lemon juice
• 1 clove garlic
• Sea salt and freshly ground black pepper, to taste
• 1 red bell pepper, cut into ½-inch dice
• 1 cup halved cherry tomatoes
• 1 cup grated carrot
• 3 to 4 scallions, thinly sliced (½ cup)
• 1 cup dried cranberries, chopped
• ¼ cup toasted pine nuts (optional)