In a mixing bowl, massage lacinato kale to tenderize it with a pinch of salt and drizzle of olive oil until coated and pliable, about 1-2 minutes ( if using baby kale, no need to massage).
Divide kale among the bowls. Top with the figs and the goat cheese. Spoon the flavorful dressing over the farro, figs and kale. Sprinkle with walnuts and hemp seeds.
Cook up a big batch of farro ahead ( like on a Sunday) and serve during the week, freeze in smaller batches for later use. Cook like you would pasta, in a big pot of salted boiling water. Add a splash of vinegar, a garlic clove and bay leaf for more flavor. Remember farro will almost triple in size.
The dressing will make more like 3 servings, so you may not need to use it all.