Winter Farro Salad with Sweet Potatoes, Apples and Greens

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

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.

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.

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.

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!