Winter Farro Salad

 
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Serves: N/A
 
Prep Time: 15 minutes
 
Cook Time: 50 minutes
 

What You Need

  • 2 medium sized sweet potatoes
  • 3 tablespoons olive oil
  • 1/2 teaspoons chili powder
  • 1/2 teaspoons paprika
  • 1/2 teaspoons cumin
  • 1/2 teaspoons garlic powder
  • salt/pepper
  • 1 cup farro
  • 3 cups water or vegetable stock
  • 3 cups Nature’s Greens® Kale Greens

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What You Do

  1. Pre heat oven to 400. Roast sweet potato cubes for 25-30 mins. In a small pot or pan. Warm olive oil and add garlic. Cook for 30 seconds. Add faro and toast for about 30 seconds and until it starts to get fragrant. Add broth. Bring to a boil for 25-35 mins or until most liquid is absorbed. While faro is cooking prepare kale by chopping into small strips. Drizzle with olive oil and massage/toss to loosen kale. One faro is done remove from heat. Add kale and sweet potato. Toss in feta cheese. 
  2. Cut sweet potato into small cubes. Season your sweet potato with a drizzle of olive oil followed by the salt, pepper, chili powder, paprika, and cumin, and gatlic powder.
  3.  Toss to coat sweet potatoes evenly and roast in oven for 20-30 minutes (while tossing every 10 minutes to help roasting evenly )or until tender. 
  4. Using a medium sauce pan heat 1 tbsp of olive oil. Add dry farro. Toast for about 1 minutes or until farro becomes fragrant. 
  5. Add the 3 cups of water or broth to the pan. Boil and the simmer of about 30 minutes and liquids significantly absorbed.
  6. Chop the shredded Nature’s Green’s Kale into small bite sized pieces. In a large bowl combined the sweet potato, faro, kale, and add the feta cheese crumbles. Toss to combined evenly. Enjoy!

Notes

Toasting farro before cooking is optional.Cook with broth to add more flavor.Farro absorbs a lot of liquid as it cooks.1 cup of dried farro yields about 2.5 to 3 cups when cooked.
Recipe courtesy of Registered Dietitian, Mash & Spread.

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