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Sweet Potato Farro Salad

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

Farro

  • 1 cup (188g) plain pearled farro (I use Alessi Foods Organic)
  • 1 cup (241g) apple cider (NOT apple cider vinegar)
  • 1 cup chicken broth or water
  • 2 bay leaves

Salad

  • Salt and Pepper
  • 2 cups arugula
  • 3/4 cup Italian flat leaf parsley, not curly parsley, not packed
  • 2 and 1/4 cups (1-2 large, 275g) sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup (66g) pistachios
  • 1/3 cup (40g) dried cranberries
  • 1 fuji apple, thinly sliced
  • Optional: shaved Parmesan cheese

Dressing

  • 1 large lemon (4 tablespoons juice & 1/2 teaspoon zest)
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons white sugar
  • 1/3 cup olive oil

Instructions

  • Preheat the oven to 400 degrees F.
  • In a medium saucepan, add the farro, apple cider, chicken broth or water, bay leaves, and 1 teaspoon salt. Follow package instructions to cook (bring to a boil and then reduce the heat and simmer until the farro is tender and liquid evaporates.) Remove and discard bay leaves.
  • Meanwhile, peel and chop a sweet potato into small bite-sized pieces.
  • Place the sweet potato pieces on the pan and drizzle olive oil on the pieces. Add a pinch of salt and pepper. Toss to coat.
  • Bake for 15 minutes and then flip/stir around and bake for another 10-15 minutes or until tender.
  • While the potatoes are cooking: prepare the dressing. Combine all of the dressing ingredients except the olive oil in a blender or food processor. I like to add about 1/4 teaspoon salt to the dressing (optional)
  • Pulse for about 10 seconds and then add in the olive oil. Pulse 1-2 times until just combined.
  • Coarsely chop the pistachios, coarsely chop the parsley, and thinly slice or chop the apple.
  • When the farro is done, allow to slightly cool and then add 2 tablespoons of the prepared dressing.
  • In a large bowl, pour in the farro mixture, roasted sweet potato, pistachios, parsley, apple, cranberries, and arugula.
  • Toss with dressing to taste (you might not use all the dressing) and add some shaved Parmesan if desired.
  • If you want to meal prep or have leftovers only add arugula to what you will be eating.