Sweet Potato Farro Salad with Kale Recipe
A hearty and nutritious Sweet Potato Farro Salad with Kale, featuring roasted sweet potatoes, tender farro, and crispy kale, all tossed in a tangy balsamic dressing and topped with crumbled feta. This warm or room temperature salad combines smoky spices and fresh ingredients to create a satisfying vegetarian meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
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, 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
Instructions
- Make the dressing: Whisk together balsamic vinegar, olive oil, grated garlic, and kosher salt in a small bowl until combined. Set the dressing aside to allow flavors to meld.
- Preheat oven: Set your oven to 425 degrees Fahrenheit (220°C) to prepare for roasting the vegetables and kale.
- Cook farro: Bring 3-4 quarts of water to a boil in a saucepan. Add 1 tablespoon kosher salt and the pearled farro. Cook until tender, about 20 minutes. Drain the farro and transfer it to a serving bowl or platter. Drizzle with a little olive oil to keep the grains moist.
- Roast sweet potatoes: Place the diced sweet potatoes on a rimmed baking sheet in a single layer. Toss with 2 tablespoons olive oil, dried oregano, paprika, crushed red chili pepper, and ½ teaspoon kosher salt to coat evenly. Roast for 15 minutes in the preheated oven.
- Add onion and continue roasting: Remove the baking sheet from the oven, add the thinly sliced red onion, and gently toss using a spatula to distribute evenly. Return the pan to the oven and roast for an additional 5-10 minutes until the sweet potatoes are tender and golden.
- Roast kale: Spread the chopped kale on the same baking sheet. Drizzle with a little olive oil and sprinkle with salt. Roast the kale for about 5 minutes until the leaves wilt and the edges start to crisp.
- Combine salad: Transfer the roasted sweet potatoes, onions, and kale to the bowl with the farro. Pour the balsamic dressing over the mixture and toss well to coat everything evenly.
- Finish and serve: Sprinkle crumbled feta cheese over the salad. Optionally, drizzle with tahini dressing. Serve the salad warm or at room temperature for best flavor.
Notes
- The salad keeps well refrigerated for up to 3 days; bring to room temperature or warm slightly before serving.
- Farro can be cooked 1-2 days ahead to save time on the day of serving.
- The balsamic dressing can be made 1-2 days in advance and stored in the refrigerator.
- Adjust crushed red chili pepper to your preferred spice level for a milder or spicier salad.
- This salad pairs well with grilled chicken or fish for added protein if desired.
Keywords: sweet potato salad, farro salad, kale salad, roasted vegetables, Mediterranean salad, healthy salad, vegetarian salad, fall salad
