Rinse the farro and cook in boiling water until tender, about 20-25 minutes, then drain and set aside.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, one tablespoon of honey, and a splash of olive oil to create the vinaigrette.
Place chopped kale in a large bowl and massage with a little olive oil until softened.
In a non-stick skillet over medium heat, sear the halloumi slices until golden brown on both sides.
Reduce heat, drizzle the halloumi with the remaining honey, lemon juice, thyme, and chili flakes, flipping once to coat well.
Assemble the salad by layering the farro over the kale, topping with apple slices and the warm glazed halloumi.
Drizzle with the prepared dressing and serve immediately.