Description
Nutty farro mingles with caramelized sweet potatoes and tender kale, while crisp apple slices and chewy cranberries add pops of flavor. A silky maple-mustard dressing ties it all together for a cozy, wholesome meal.
Ingredients
- 1 cup farro
- 2 cups water
- 2 medium sweet potatoes cut into 1/2 inch cubes
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups kale stems removed and chopped
- 1 medium apple cored and thinly sliced
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a bowl toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper then spread on the baking sheet and roast for 20 to 25 minutes until tender and golden.
- While sweet potatoes roast, combine farro and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the grains are tender and liquid is absorbed, then fluff with a fork.
- Place chopped kale in a large bowl, drizzle with a pinch of salt, and massage for 1 to 2 minutes until slightly wilted and tender.
- In a small bowl whisk remaining 2 tablespoons olive oil with apple cider vinegar, maple syrup, Dijon mustard, and a pinch of pepper until well combined.
- Divide cooked farro among serving bowls, top with roasted sweet potatoes, massaged kale, apple slices, pumpkin seeds, and dried cranberries. Drizzle each bowl with dressing and serve immediately.
Notes
- Farro can be swapped for quinoa or barley for a different texture and flavor.
- Massaging kale helps break down fibers and reduce its natural bitterness.
- Store leftovers in an airtight container in the fridge for up to 3 days, keeping dressing separate.
- Add crumbled goat cheese or feta for a creamy, tangy twist.