Roasted Sweet-Potato and Farro Salad

By courtneyepowell

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.