Preheat oven. Combine all salad dressing ingredients in a mason jar, then secure with lid and shake vigorously.
To make in a rice cooker: rinse the farro, then add to the bowl of a rice cooker and cover with stock (or water). Cook. The farro should be tender.
Place carrots, halved shallots, and kale stems on a large rimmed baking sheet lined with parchment. Roast.
In a mixing bowl, combine the cooked farro and kale leaves, the roasted veggies, scallion, dried cranberries, and pecans. Pour the dressing on top.
Pour the salad into a bowl, garnish with pomegranate seeds and additional chives. Serve immediately!