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Winter Farro Salad with Sweet Potatoes, Apples and Greens

Winter Farro Salad with Sweet Potatoes, Apples and Greens
Yields6 Servings
 3 sweet potatoes, peeled and cubed (or butternut squash)
 avocado oil
 salt and pepper, to taste
 1 cup farro
 1 bunch kale, thick stems removed and leaves roughly chopped
 ½ small head purple cabbage, shredded
 2 apples, chopped
 ½ cup toasted pepitas
 ½ cup crumbled feta or goat cheese
Balsamic Vinaigrette
 ¼ cup balsamic vinegar
 1 tsp Dijon mustard (optional)
 1 tsp fresh lemon juice
 ½ cup extra-virgin olive oil (or avocado oil)
 salt and pepper, to taste
1

Preheat oven to 375 degrees F. (Tip: I like to toast my pepitas in the oven while it is preheating.)

2

Spread sweet potato cubes in a single layer on a baking sheet lined with a silicone baking mat (or coated in oil). Toss sweet potatoes with avocado oil and salt and pepper. Roast for 30-40 minutes until tender, stirring halfway. Set aside to cool.

3

Meanwhile, cook farro according to package directions (this will vary depending on whether your farro is pearled or not). When finished, the farro should be tender but still chewy (not mushy). Drain and set aside to cool.

4

While the sweet potatoes and farro are cooking, prepare kale and cabbage and toss together in a large bowl. Prepare vinaigrette by whisking together the vinegar, mustard, lemon juice, salt and pepper. Drizzle in the oil while whisking continuously.

5

Once cooled slightly, add sweet potatoes and farro to the bowl. Add apples and pepitas and toss again. Add balsamic vinaigrette and toss to coat. Finally, top with feta or goat cheese and serve. Enjoy!

Ingredients

 3 sweet potatoes, peeled and cubed (or butternut squash)
 avocado oil
 salt and pepper, to taste
 1 cup farro
 1 bunch kale, thick stems removed and leaves roughly chopped
 ½ small head purple cabbage, shredded
 2 apples, chopped
 ½ cup toasted pepitas
 ½ cup crumbled feta or goat cheese
Balsamic Vinaigrette
 ¼ cup balsamic vinegar
 1 tsp Dijon mustard (optional)
 1 tsp fresh lemon juice
 ½ cup extra-virgin olive oil (or avocado oil)
 salt and pepper, to taste

Directions

1

Preheat oven to 375 degrees F. (Tip: I like to toast my pepitas in the oven while it is preheating.)

2

Spread sweet potato cubes in a single layer on a baking sheet lined with a silicone baking mat (or coated in oil). Toss sweet potatoes with avocado oil and salt and pepper. Roast for 30-40 minutes until tender, stirring halfway. Set aside to cool.

3

Meanwhile, cook farro according to package directions (this will vary depending on whether your farro is pearled or not). When finished, the farro should be tender but still chewy (not mushy). Drain and set aside to cool.

4

While the sweet potatoes and farro are cooking, prepare kale and cabbage and toss together in a large bowl. Prepare vinaigrette by whisking together the vinegar, mustard, lemon juice, salt and pepper. Drizzle in the oil while whisking continuously.

5

Once cooled slightly, add sweet potatoes and farro to the bowl. Add apples and pepitas and toss again. Add balsamic vinaigrette and toss to coat. Finally, top with feta or goat cheese and serve. Enjoy!

Winter Farro Salad with Sweet Potatoes, Apples and Greens

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