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
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.