Sweet Potato-Farro Salad
February 4, 2022
Farro is an ancient grain that is a great source of fiber, iron, protein, and magnesium and is great for your heart and brain health. Add some greens, roasted sweet potatoes, and nuts, and you have a delicious, balanced, healthy, and filling salad.
Yield: 6–8 servings
2 large sweet potatoes, peeled and cubed
1½ tablespoons oil
1½ teaspoons salt
¾ teaspoons black pepper
1 teaspoon paprika
1 cup water
Dash of salt
½ cup farro, rinsed
¼ cup oil
2½ teaspoons apple cider vinegar
1 tablespoons tahini paste
1 clove garlic, chopped
3 teaspoons maple syrup
1¼ teaspoons salt
½ teaspoon black pepper
6 cups greens (arugula, baby spinach, baby kale)
¾ cup chopped pecans
½ cup chopped pistachios
½ cup dried cranberries
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, toss sweet potatoes with oil, salt, pepper, and paprika.
Bake for 30–45 minutes or until soft.
Allow to cool.
Meanwhile, in a small saucepan, bring water and salt to a boil. Add farro. Reduce flame to low and simmer for 20–30 minutes or until water disappears.
In a bowl or container, mix oil, vinegar, tahini paste, garlic, maple syrup, salt, and pepper.
In a large bowl, toss together the greens, farro, pecans, pistachios, dired cranberries, and sweet potatoes. Add dressing and toss to coat.