For the salad:
For the dressing:
Bring a large pot of water to a boil, season with salt and add farro. Cook according to package, until soft and chewy. (I like to use Trader Joe’s 10 minute farro which is pre cooked before being packaged, it saves time). Drain and cool to room temperature.
Heat grill to medium and place a grill basket on grates.
Combine diced vegetables, garlic cloves, olive oil and celery salt in a large bowl. Toss to evenly combine. Allow basket to heat before adding vegetables. Cook for 15–20 minutes, stirring occasionally, until vegetables are softened and slightly charred. Remove vegetables and allow to cool.
Remove garlic cloves from vegetable mixture and mince into a paste. Add garlic to a small bowl along with Dijon mustard, olive oil, vinegar, pepper and salt (go heavy on the fresh cracked pepper, the more the better).Whisk to combine. Set aside.
Combine farro, grilled vegetables and chopped baby kale. Stir in basil and dressing, toss to combine. Serve at room temperature or chilled. Keep refrigerated in an airtight container for up to 5 days.