Roasted Sweet-Potato and Farro Salad

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from marthastewart.com

Ingredients

  • 2

    pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces (keep skins on if you like)

  • 3

    cloves garlic, unpeeled

  • 5

    tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1

    cup semi-pearled farro (about 7 ounces)

  • Grated zest and juice of 1 lemon

  • 1/2

    cup lightly packed fresh dill, chopped

  • 1/2

    cup radish or arugula sprouts or baby watercress, plus more for garnish

Directions

Step 1 Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes. Step 2 Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt. Step 3 When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: