Harvest Farro Salad
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pearled farro, rinsed
- 2 cups vegetable broth (or water)
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil (for roasting)
- Salt and black pepper to taste
- 4 cups kale, stems removed and finely chopped
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/4 cup goat cheese or feta, crumbled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- In a medium saucepan, combine the rinsed farro and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the farro is tender but still chewy. Drain any excess liquid and let the farro cool slightly.
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes, or until they are golden brown and fork-tender.
- While the farro and potatoes are cooking, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic in a small jar or bowl. Season with a pinch of salt and pepper to taste. Set aside so the flavors can infuse.
- Place the chopped kale in a large mixing bowl. Drizzle a tiny bit of dressing or olive oil over it and use your hands to “massage” the leaves for about 1-2 minutes. This breaks down the tough fibers, making the kale soft, tender, and much easier to eat.
- Add the cooked farro, roasted sweet potatoes, diced apples, dried cranberries, and toasted pecans to the bowl with the kale. Pour the dressing over the top and toss everything together until evenly coated. Sprinkle with crumbled goat cheese just before serving.
Find it online: https://www.yucolor.com/healthy/harvest-farro-salad/