In saucepan combine farro and 11/2 cups water. Bring to boiling; reduce heat. Cover; simmer 30 minutes or until tender. Drain; rinse with cold water until cool.
Preheat oven to 350 degrees F. In shallow baking pan toss almonds with 1 tsp. oil, garlic salt, and pepper. Roast for 10 to 12 minutes or until toasted, stirring once. Remove from oven; cool.
For dressing, in screw-top jar combine 3 Tbsp. oil, lemon juice, and garlic. Add salt and pepper. Cover; shake. In bowl toss kale with 1 Tbsp. dressing. Using clean hands, work dressing into kale 15 seconds. Using vegetable peeler, cut ribbons from carrots. Add farro, carrots, nuts, berries, and cheese to kale in bowl. Add remaining dressing; toss.