Fall Harvest Farro Salad
A fall-forward, lightly sweet and savory farro dish with sweet potatoes, apples, and pomegranate arils.
Servings: 4
Equipment
- 1 Oven
- 1 potato peeler
- 1 mixing bowl
- 1 cooking sheet
- 1 chopping knife
Ingredients
- 1 large sweet potato
- 1 Tbsp olive oil
- 3 cups farro, cooked
- 1 cup pomegranate arils
- 1 apple, thinly sliced
For Dressing:
- 1/4 cup olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
Optional:
- almonds, thinly sliced
- feta or plant-based cheese crumbles
Instructions
- Preheat oven to 425.
- Wash and peel sweet potato. Cut into bite sized pieces and toss with olive oil.
- Place sweet potato on a baking sheet and roast for 25-30 minutes until golden brown.
- While potatoes are cooking, whisk together all dressing ingredients in a small bowl.
- When the potatoes are ready, allow to cool, then add them to all the remaining ingredients to a medium-sized bowl. Toss together.
- Add dressing and toss again.
- Add optional topping such as sliced almonds, crumbled feta, or finely chopped kale.