Steps

• 1

  When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 2

  Drizzle the corn with 2 tablespoons of olive oil.

• 3

  Place the corn directly on the grill grate and cook for 10 minutes, or until the kernels are tender.

  500 ˚F / 260 ˚C

  00:10

• 4

  Remove the corn from the grill and allow to cool slightly. Carefully remove the corn kernels from the cobs with a knife, cutting inside a large bowl if desired to keep the corn contained. Discard the cobs.

• 5

  Prepare the Champagne Honey Vinaigrette: In a medium bowl, whisk together the honey, Dijon mustard, champagne vinegar, salt, and pepper. Slowly drizzle in the olive oil in a steady stream while whisking constantly to emulsify the dressing. (Dressing can also be made in a blender or with a hand blender using the same process.)

• 6

  In a large bowl, combine the cooked farro, salt, pepper, and about half of the dressing, and stir. Add the grilled corn, red bell peppers, dried wild blueberries, Marcona almonds, torn basil, and mint leaves. Gently stir to combine.

• 7

  Taste for seasoning and adjust as necessary. Cover and refrigerate until ready to serve.

• 8

  When ready to serve, place the kale greens in the bottom of a large serving bowl. Top with the grilled corn and farro salad. Serve with additional dressing on the side. Recipe notes: Wild rice is a great substitution for farro, and fresh berries can be used in place of dried berries if desired.