Baby Kale Salad with Farro, Grapes, and Oranges - Forks Over Knives

Ingredients

• ½ cup farro, washed (1 cup cooked)
• ¼ small fennel bulb, shaved and chopped (about 1 cup)
• 1 celery stalk, thinly sliced (about ½ cup)
• 4 large oranges, peeled and sectioned into 1-inch segments (2 cups)
• 2 cups red grapes, halved
• ¼ small red onion, thinly sliced (about ¼ cup)
• 2 cups chopped baby kale (2 ounces)
• ¼ cup chopped fennel greens, for garnish
• Sea salt and ground black pepper
• 1 cup applesauce
• ¼ cup balsamic vinegar
• 2 tablespoons ground chia seeds