Cook the farro as directed on the package.
Preheat oven to 425 degrees. Toss the diced sweet potato on a baking sheet with a drizzle of olive oil and season with salt and pepper. Roast for about 25-30 minutes, until tender and browned.
In a large bowl, combine the kale with a drizzle of olive oil, pinch of salt, and a grind of black pepper. Using your hands, rub the kale to soften it. It will go from rough and matte to softer and glossy.
To assemble, place about 1/2 cup of the cooked farro in 4 large dinner bowls. Divide the sweet potatoes, kale, diced apples, cheese, pecans, and chicken amongst the bowls. Serve with Rosemary Cider Dressing.
For Rosemary Cider Dressing, measure the cider vinegar into a 2 cup liquid measuring cup. Add the olive oil, yogurt, maple syrup, mustard, and rosemary. Whisk until combined and season well with salt and pepper.
