This Sweet Potato-Farro Salad stars our new favorite anti-inflammatory grain--farro! With roasted sweet potato, sweet cranberries, salty pistachios, and a completely irresistible lemon dressing, this salad is a hit with everyone that tries it!
Optional: goat cheese, feta cheese, or shaved Parmesan cheese
Dressing
1largelemon(1-1/2 tablespoons juice & 1/4 teaspoon zest)
2tablespoonsred wine vinegar
1-1/2teaspoonsDijon mustard
2teaspoonshoney
1/4cupextra virgin olive oil
Instructions
PREP: Preheat the oven to 400 degrees F.
FARRO: In a medium-sized pot, add the farro, apple cider, chicken broth or water, bay leaves, and 1 teaspoon fine sea salt. Bring to a boil then reduce the heat to medium-low and simmer until the farro is tender and liquid is absorbed, about 30 minutes. (Add more liquid if it is all absorbed and farro is not tender, or drain off excess liquid if farro is tender and there is still liquid.) Remove and discard bay leaves. Place in the fridge to cool down while preparing the rest of the salad.
SWEET POTATO: Meanwhile, peel and chop a sweet potato into small 1/2-inch cubes. Add sweet potato cubes to a large sheet pan and drizzle on 1 tbsp oil. Add 1/8 teaspoon salt & pinch of pepper. Toss to coat and space out on pan in an even layer. Bake 15 minutes and then flip/stir around and bake for another 10-15 minutes or until tender.
DRESSING: While the potatoes are cooking, prepare the dressing. Combine all of the dressing ingredients in a jar. Season to taste (1 add 1/4 tsp salt and a pinch of pepper). Shake to combine and place in the fridge until ready to use.
FINISH FARRO: Once farro is cool, add 2 tablespoons of the prepared dressing and mix through.
SALAD ASSEMBLY: Coarsely chop the pistachios (or leave 'em whole if desired) and chop the apple. In a large bowl add the arugula and spinach mix. Top with completely cooled farro, completely cooled sweet potato, pistachios, apple, and dried cranberries. Toss with dressing to taste (You might not use all the dressing, but we do add it all.) and, if desired, top with cheese (to personal taste preference).
STORAGE: This salad doesn’t sit very well with the dressing -- it wilts the toppings and greens quickly. If you aren’t planning to eat the entire salad in one sitting, toss and add dressing, nuts, and cheese to the amount you’ll be eating at this time and storing leftovers separately. Undressed, the salad stays fresh for 3-4 days in the fridge.
Notes
Note 1: Farro: OR if you already have cooked farro, you'll need 3 cups cooked and cooled farro. Here is our favorite way to make a big batch of farro and use in recipes (like this one!) throughout the week!Note 2: Arugula and spinach mix: We add 3 cups (tightly packed) of this mix if we plan to eat the entire salad in one sitting. If you'd prefer to make this as a meal prep type meal, leave out the lettuce and keep nuts and cheese separate. Then this salad lasts 3-4 days in the fridge!