A Hearty, Nourishing Salad

If you love hearty grains, roasted veggies, and bold flavors, this Roasted Sweet Potato & Farro Salad is about to become your new favorite. Packed with nutty farro, caramelized sweet potatoes, crunchy pumpkin seeds, and a tangy honey Dijon vinaigrette, it’s a balanced, nutrient-rich dish that’s just as satisfying as it is wholesome.

Perfect as a make-ahead lunch, a side dish for gatherings, or a vegetarian main course, this salad has everything: texture, flavor, and a touch of indulgence with Parmesan shavings.

Why You’ll Love This Recipe

✔️ Hearty & Satisfying – Farro gives this salad a chewy, nutty bite, while sweet potatoes add a touch of natural sweetness.
✔️ Nutrient-Packed – Full of fiber, vitamins, and antioxidants, thanks to kale, arugula, and pumpkin seeds.
✔️ Meal Prep Friendly – Keeps well in the fridge, making it great for lunches throughout the week.
✔️ Versatile & Customizable – Easily swap ingredients to suit your taste or dietary needs.

What Makes This Salad Special?

This isn’t your average grain salad—it’s all about layers of flavor. The chewy farro, crispy roasted sweet potatoes, and bright, tangy vinaigrette come together in a way that’s both fresh and comforting.

The honey Dijon dressing strikes the perfect balance of sweet, tangy, and rich, while toasted pumpkin seeds add crunch, and Parmesan shavings bring a salty-savory contrast.

The best part? It tastes even better the next day, making it a perfect meal-prep salad.

Pro Tips for the Best Roasted Sweet Potato & Farro Salad

🔹 Cook Farro Like Pasta – Boil in salted water and drain to prevent mushy grains.
🔹 Roast Sweet Potatoes Evenly – Spread in a single layer for crisp, caramelized edges.
🔹 Massage the Kale – Gently rubbing kale with a bit of olive oil helps soften the texture and reduce bitterness.
🔹 Adjust the Dressing – Taste as you go and tweak the sweetness (honey) or acidity (lemon juice) to suit your preference.
🔹 Make It Ahead – This salad stores well in the fridge for up to 3 days—just add the pumpkin seeds before serving to keep them crunchy.

Variations & Add-Ons

🥑 Add Creaminess – Toss in sliced avocado for a creamy contrast.
🌰 Swap the Nuts – Try pecans, walnuts, or sunflower seeds instead of pumpkin seeds.
🧀 Go Dairy-Free – Swap Parmesan for nutritional yeast or dairy-free cheese.
🥩 Add Protein – Top with grilled chicken, chickpeas, or a soft-boiled egg for a heartier meal.

FAQs

1. Can I use a different grain instead of farro?

Yes! Quinoa, barley, bulgur, or brown rice all work well as a substitute for farro.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. If making ahead, store the dressing separately and toss before serving.

3. Can I serve this warm or cold?

Both! This salad is delicious warm, at room temperature, or chilled.

Roasted Sweet Potato & Farro Salad with Honey Dijon Vinaigrette

Author: carmeninthegarden

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Description

This Roasted Sweet Potato & Farro Salad is loaded with nutty farro, crispy sweet potatoes, fresh greens, and crunchy pumpkin seeds, all tossed in a zesty honey Dijon vinaigrette. Perfect as a meal-prep lunch, hearty side, or light main dish.

Ingredients

Scale

For the Salad:

1 cup farro
3 cups water or vegetable broth (for cooking farro)
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
4 cups kale, de-stemmed and chopped
2 cups arugula
1/4 cup toasted pumpkin seeds
1/4 cup Parmesan cheese, shaved

For the Honey Dijon Vinaigrette:

3 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup olive oil
2 tablespoons lemon juice
Salt and freshly cracked pepper, to taste

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Instructions

In a medium saucepan, bring the water or vegetable broth to a boil. Add the farro and a pinch of salt. Reduce to a simmer and cook for 20–25 minutes, or until tender but still chewy. Drain any excess liquid and set aside to cool slightly. This will yield more farro than you may need for your salad. But, I like to have some cooked farro meal prepped in my fridge.
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until they are golden and tender.
In a small bowl or jar, whisk together: Dijon mustard, honey, olive oil, lemon juice, salt & pepper to taste. Taste and adjust sweetness (honey) or acidity (lemon juice) to your preference.
In a large bowl, combine: cooked farro (about 1.5 cups), chopped kale & arugula, and roasted sweet potatoes. Drizzle with the honey Dijon vinaigrette and toss to combine. Top with toasted pumpkin seeds and Parmesan shavings.