Name: Sweet Potato Farro Salad with Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons (30 ml) balsamic vinegar; 2 tablespoons (30 ml) extra virgin olive oil; 1 garlic clove, grated or pressed; ½ teaspoon kosher salt; 1 cup (200 g) pearled farro; Kosher salt, as needed; 1 ½ pounds (680 g) sweet potatoes (2-3), peeled and diced into 1-inch pieces; 2 tablespoons extra virgin olive oil (for roasting sweet potatoes); 1 teaspoon dried oregano; 1 teaspoon smoked paprika or sweet paprika; ¼-½ teaspoon crushed red chili pepper, to taste; ½ cup thinly sliced red onion or shallot; 1 bunch kale, stemmed and chopped; Extra virgin olive oil (for drizzling kale); Salt (for seasoning kale); ¼ cup (38 g) crumbled feta cheese; Tahini dressing, optional

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Introduction

This Sweet Potato Farro Salad with Kale is a vibrant and hearty dish perfect for a nutritious lunch or dinner. Combining nutty farro, roasted sweet potatoes, and tender kale with a tangy balsamic dressing, it offers a delightful balance of flavors and textures.

A large white plate holds a warm dish with three main layers: at the bottom, there is a bed of light brown cooked grains, topped with bright orange roasted pumpkin pieces scattered evenly. Mixed in are dark green wilted kale leaves that add a fresh contrast, with small bits of white cheese crumbled on top, creating spots of creamy texture throughout. A wooden spoon rests on the left side, partially lifting the mix, and a copper spoon peeks from the right, both adding a natural feel to the scene. The plate sits on a white marbled surface with some red chili flakes in a small white dish nearby, suggesting a touch of spice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Balsamic dressing:

2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) extra virgin olive oil
1 garlic clove, grated or pressed
½ teaspoon kosher salt

Farro Salad:

1 cup (200 g) pearled farro
Kosher salt
1 ½ pounds (680 g) sweet potatoes (2-3), peeled and diced into 1-inch pieces
Extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika or sweet paprika
¼-½ teaspoon crushed red chili pepper, to taste
½ cup thinly sliced red onion or shallot
1 bunch kale, stemmed and chopped
¼ cup (38 g) crumbled feta cheese
Tahini dressing, optional

Instructions

Step 1: Make the balsamic dressing by whisking together balsamic vinegar, olive oil, grated garlic, and kosher salt in a small bowl. Set aside.
Step 2: Preheat the oven to 425°F (220°C).
Step 3: Bring 3-4 quarts of water to a boil in a saucepan. Add 1 tablespoon kosher salt and the farro. Cook until tender, about 20 minutes. Drain and transfer to a large serving bowl. Drizzle with a little olive oil to keep the grains moist.
Step 4: While the farro cooks, spread the diced sweet potatoes on a rimmed baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, then sprinkle with oregano, paprika, crushed red chili pepper, and ½ teaspoon kosher salt. Toss to coat evenly.
Step 5: Roast the sweet potatoes for 15 minutes. Remove the baking sheet and add the sliced onion, gently tossing to combine. Return to the oven and roast for another 5-10 minutes, until sweet potatoes are tender and golden.
Step 6: Arrange the kale on the same baking sheet. Drizzle with a little olive oil and sprinkle with salt. Roast for about 5 minutes until leaves are wilted and edges begin to crisp.
Step 7: Add the roasted kale, sweet potatoes, and onions to the bowl with the farro. Pour the balsamic dressing over and toss well.
Step 8: Sprinkle crumbled feta cheese on top. Add tahini dressing if desired, and serve warm or at room temperature.

Tips & Variations

For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
Make the dressing 1-2 days ahead to deepen the flavors.
You can swap kale for spinach or Swiss chard if preferred.
Adding toasted nuts like walnuts or pecans adds a lovely crunch.
Cook the farro a day or two in advance to save time on the day of serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, bring to room temperature or warm slightly in the microwave. Keep the dressing separately if you prefer a fresher taste.

How to Serve

A large white plate with a mix of cooked wheat grains forming the base layer, topped with bright orange roasted butternut squash cubes and dark green wilted kale leaves scattered unevenly. Small white crumbles of feta cheese are sprinkled over the top. A wooden spoon is placed inside the dish on the left side, partially submerged in the food. The plate rests on a white marbled surface with a small white dish holding red chili flakes nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of farro?

Yes, quinoa, barley, or brown rice can be good substitutes, but cooking times and liquid ratios may vary.

Is this salad suitable for meal prep?

Absolutely. It stores well for several days and tastes great chilled or warmed, making it ideal for meal prepping lunches or dinners.