• Combine the farro and water in a medium saucepan set over high heat. Bring to a boil, lower heat to medium low and simmer until the farro is al dente, about 30 minutes. Drain off any extra liquid.
• Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray. Cook the sausage until browned and cooked through, stirring occasionally. Transfer to a plate.
• Reduce the heat to medium and heat the olive oil in the large skillet. Add the garlic into the small pool of oil and cook for 1 minute.
• Stir in the kale, tart cherries and ¼ cup chicken broth. Cover the skillet and let the kale wilt, 3 to 4 minutes.
• Divide the farro, sausage, kale mixture and avocado between two bowls. Drizzle the dressing over top. Serve.

The Dressing:

• In a small bowl, whisk together the lime juice, olive oil, hot sauce, honey (or agave) and salt.