- 9
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Ingredients
- 1 1 to 10 6 (9 to 10 oz.), peeled and cut into 6 wedges
- 4 4 4 tbsp. olive oil
- 1/4 1/4 1/4 cup fresh grapefruit juice
- 2 2 2 tsp. pomegranate molasses
- 1 1 1 tsp. pure maple syrup
- 1/2 1/2 1/2 tsp. smoked paprika (optional)
- 4 4 4 cups arugula
- 1 1 1 cup chopped fresh flat-leaf parsley
- 1 1 1 cup fresh mint leaves
- 1/2 1/2 1/2 cup chopped fresh dill
- 1 1 1/3 cup cooked farro (from 1/3 cup dry)
- 1 1 1/3 cup cooked black or green lentils (from 1/3 cup dry)
- 1/4 1/4 1/4 cup toasted pepitas
Preparation
Step 1
Preparation
1. Preheat the oven to 425°. On a baking sheet, toss the sweet potato with 2 tbsp. oil; season with salt and pepper. Roast until tender, about 25 minutes. Let cool.
2. In a small bowl, whisk the remaining 2 tbsp. oil, the grapefruit juice, pomegranate molasses, maple syrup, and smoked paprika, if using; season the dressing.
3. In a large bowl, toss the arugula, parsley, mint leaves, dill, farro, and lentils with the dressing. Divide between 2 bowls. Top with the sweet potato wedges and the toasted pepitas.