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

Ingredients:

Sweet potatoes:

2 large sweet potatoes, peeled and cubed

1½ tablespoons oil

1½ teaspoons salt

¾ teaspoons black pepper

1 teaspoon paprika

Farro:

1 cup water

Dash of salt

½ cup farro, rinsed

Dressing:

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

Salad:

6 cups greens (arugula, baby spinach, baby kale)

¾ cup chopped pecans

½ cup chopped pistachios

½ cup dried cranberries

Directions:

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.