Place all of the ingredients for the dressing, except 1 tablespoon of the olive oil, in a blender and blend on medium speed until combined. Set aside.
Heat the remaining olive oil in a large skillet over medium heat. Add the onion and allow it to soften for 5 minutes. Next, add the mushrooms, tomatoes, thyme, salt, and pepper and cook until the mushrooms have cooked down and tomatoes are starting to burst, about 10 minutes.
Add the chopped kale and continue to cook until the kale is bright green and wilted, a few minutes more.
To assemble the bowl, start with some of the farro, add the vegetable mixture, and top with the toasted pine nuts and dressing. Enjoy!
You’re going to need 1 cup cooked farro, so if you just want enough for this recipe, start with 1/2 cup dry. Cover with 1 cup liquid (water or broth) and simmer, covered, for about 20 minutes. You can also make a large batch and use it for different purposes.
The dressing can be prepared ahead of time.
To toast your pine nuts, place them in a dry skillet and cook until they are golden brown, watching closely so they don’t burn.