Description
Roasting sweet potatoes brings out their caramel notes that play off chewy farro and massaged kale. Each bite bursts with tart cranberry, nutty pistachio crunch, and a zesty garlic-lemon dressing for a satisfying mix of textures.
Ingredients
- 1 cup farro
- 2 medium sweet potatoes
- 4 cups kale
- 1/2 cup dried cranberries
- 1/3 cup shelled pistachios
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Rinse the farro under cold water and place it in a pot with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes until tender. Drain any excess water.
- Preheat the oven to 425°F. Peel and dice the sweet potatoes into 1-inch cubes. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping once halfway through.
- Remove the kale stems and tear the leaves into bite-sized pieces. Place in a large bowl, drizzle with the remaining olive oil, and massage for 1 to 2 minutes until it softens.
- In a small bowl whisk together lemon juice, minced garlic, salt, and pepper to create a dressing.
- Add the cooked farro, roasted sweet potatoes, dried cranberries, and pistachios to the massaged kale. Pour the dressing over the top.
- Toss gently to combine all ingredients and adjust seasoning as needed. Serve warm or chilled.
Notes
- Farro can be substituted with quinoa or barley.
- You can use toasted almonds instead of pistachios.
- Leftover salad keeps in the refrigerator up to three days.
- Add a drizzle of honey for extra sweetness.