Name: Sweet Potato Farro Salad with Kale Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 1 garlic clove (grated or pressed); ½ teaspoon kosher salt; 1 cup pearled farro; Kosher salt (for cooking); 1 ½ pounds sweet potatoes (2-3) (peeled and diced into 1-inch pieces); 2 tablespoons extra virgin olive oil (for roasting sweet potatoes); 1 teaspoon dried oregano; 1 teaspoon smoked paprika or sweet paprika; ¼-½ teaspoon crushed red chili pepper (to taste); ½ cup thinly sliced red onion or shallot; 1 bunch kale (stemmed and chopped); Olive oil (for roasting kale, about 1 tablespoon); Salt (to taste for kale); ¼ cup crumbled feta cheese; Tahini dressing (optional)

Jump to Recipe

If you adore hearty, wholesome dishes that burst with color and flavor, you are going to fall in love with this Sweet Potato Farro Salad with Kale. It’s a vibrant bowl of nutty farro, sweet roasted sweet potatoes, and tender kale, all tied together by a luscious balsamic garlic dressing. This salad manages to be both nourishing and comforting, making it a perfect dish for lunch, dinner, or even as a bright addition to your next gathering. Every bite is a delightful combination of textures and tastes that feel just like a warm hug on a plate.

Sweet Potato Farro Salad with Kale Recipe - Recipe Image

Ingredients You’ll Need

This Sweet Potato Farro Salad with Kale relies on simple, quality ingredients that each add their own charm—from the chewy farro to the naturally sweet roasted potatoes, and the earthy kale to the tangy feta. Together, they create layers of flavor and texture that are truly irresistible.

Balsamic vinegar: Adds a rich, tangy bite that lifts the whole salad.
Extra virgin olive oil: Provides a smooth, fruity base for the dressing and helps with roasting.
Garlic clove (grated or pressed): Infuses the dressing with aromatic depth and a little zing.
Kosher salt: Essential for balancing flavors and seasoning every component just right.
Pearled farro: Chewy and nutty, it forms the hearty grain base of the salad.
Sweet potatoes (peeled and diced): Roasted to golden, tender perfection, they bring natural sweetness.
Dried oregano: Adds a warm, herbal note to the roasted veggies.
Smoked or sweet paprika: Offers a subtle smokiness or mild sweetness, depending on which you choose.
Crushed red chili pepper: Adds a gentle heat that wakes up your palate.
Thinly sliced red onion or shallot: Introduces a crisp, sharp contrast in texture and flavor.
Kale (stemmed and chopped): Packed with nutrients and a sturdy texture that softens when roasted.
Crumbled feta cheese: Sprinkled on top to bring a creamy, salty finish.
Tahini dressing (optional): For an extra nutty, creamy drizzle that enhances the salad’s richness.

How to Make Sweet Potato Farro Salad with Kale

Step 1: Prepare the dressing

Start by whisking together balsamic vinegar, olive oil, grated garlic, and kosher salt in a small bowl. This simple yet flavorful dressing is the backbone of your Sweet Potato Farro Salad with Kale, providing tang and a garlicky punch that will brighten every ingredient.

Step 2: Cook the farro

Bring a large pot of salted water to a boil, then add the pearled farro. Let it simmer until tender but still chewy, about 20 minutes. Once cooked, drain and spread the grains on a serving platter or large bowl. Drizzle a little olive oil over the farro to keep it moist and flavorful.

Step 3: Roast the sweet potatoes and onions

While the farro cooks, preheat your oven to 425 degrees. Toss diced sweet potatoes with olive oil, dried oregano, paprika, crushed red chili, and kosher salt until evenly coated. Spread them out on a rimmed baking sheet and roast for 15 minutes. Then add the sliced onions to the pan, gently toss everything together, and roast for an additional 5 to 10 minutes until the potatoes are tender and golden brown.

Step 4: Roast the kale

Using the same baking sheet, arrange the chopped kale. Drizzle with olive oil and sprinkle with a pinch of salt. Roast for around 5 minutes until the leaves wilt and the edges crisp slightly. This roasting step mellows the kale’s bitterness and adds a lovely texture to your Sweet Potato Farro Salad with Kale.

Step 5: Assemble the salad

Combine the roasted sweet potatoes, onions, kale, and farro in a large bowl. Pour the dressing over everything and toss gently to coat. Finally, sprinkle the crumbled feta cheese on top and drizzle with tahini dressing if desired. Serve this salad warm or at room temperature for maximum flavor enjoyment.

How to Serve Sweet Potato Farro Salad with Kale

Garnishes

To jazz up the Sweet Potato Farro Salad with Kale, consider adding toasted nuts like walnuts or pecans for crunch, or sprinkle some pomegranate seeds for bursts of sweetness and color. Fresh herbs such as parsley or mint can also brighten the dish’s profile and make it look even more inviting.

Side Dishes

This salad shines as a main course but pairs beautifully with simple grilled chicken or a piece of pan-seared fish for added protein. For a vegetarian feast, serve it alongside a warm lentil soup or some roasted seasonal vegetables. The possibilities are endless and all delicious.

Creative Ways to Present

For gatherings, serve the Sweet Potato Farro Salad with Kale in a large wooden bowl to highlight its rustic appeal. Layer the ingredients attractively, or arrange the roasted veggies and grains separately so guests can customize their bowls. You can also portion it into individual jars for easy grab-and-go meals that look as lovely as they taste.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. This salad keeps well for up to 3 days, making it perfect for meal prep or a quick, wholesome lunch during your busy week. The flavors even deepen after a day or two in the fridge.

Freezing

While the farro and roasted vegetables freeze well individually, this salad is best enjoyed fresh or refrigerated because freezing may change the texture of the kale and feta. If you want to prep ahead, consider freezing just the cooked farro or roasted sweet potatoes separately.

Reheating

To reheat, gently warm the salad in a skillet or microwave, stirring occasionally. Adding a splash of olive oil or a squeeze of fresh lemon juice can help revive the flavors and keep the dish tasting fresh and bright.

FAQs

Can I use another grain instead of farro?

Absolutely! Barley, quinoa, or brown rice are wonderful substitutes, each bringing a unique texture and flavor. Just adjust cooking times as needed to ensure tenderness.

Is it possible to make this salad vegan?

Yes, simply omit the feta cheese and replace tahini dressing with a vegan-friendly alternative or just stick with the balsamic dressing. You’ll still get that satisfying depth of flavor and texture.

Can I swap kale for another green?

Definitely. Spinach, chard, or collard greens work well, though their cooking times might differ. Roasting kale helps soften it and adds a crisp note that’s especially nice for this salad.

How spicy is the salad with the crushed red chili pepper?

The crushed red chili peppers add a gentle heat that can be adjusted to your liking. If you prefer milder flavors, reduce or omit them entirely; for a bit more kick, feel free to add a little more.

What’s the advantage of using pearled farro?

Pearled farro cooks faster than whole-grain farro because the outer husk is removed, making it tender and chewy without a long wait. It’s perfect for a quick yet hearty salad like this one.

Final Thoughts

This Sweet Potato Farro Salad with Kale is one of those recipes that keeps you coming back for more, thanks to its vibrant flavors, wonderful textures, and nourishing ingredients. Whether you’re looking for a comforting weekday meal or a stunning dish to impress friends, this salad delivers. I can’t wait for you to try it and discover your own favorite way to enjoy it—it’s truly a delight in every bite.

Sweet Potato Farro Salad with Kale Recipe

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★★★★★

5.1 from 7 reviews

This Sweet Potato Farro Salad with Kale is a hearty, nutritious dish combining tender farro, roasted sweet potatoes, and crisp kale, all tossed in a tangy balsamic dressing. Enhanced with spices like smoked paprika and chili flakes, and finished with feta cheese for a touch of creaminess, this salad can be served warm or at room temperature as a satisfying main or side dish.

Author: rami
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting, Boiling, Tossing
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Make the dressing: In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, grated garlic, and ½ teaspoon kosher salt until well combined. Set the dressing aside to let the flavors meld.
Cook the farro: Bring 3-4 quarts of water to a boil in a saucepan, add 1 tablespoon kosher salt, and stir in the pearled farro. Cook the farro for about 20 minutes or until tender but still chewy. Drain the farro and transfer it to a large serving bowl or platter. Drizzle with a little olive oil to keep the grains moist and prevent sticking.
Roast the sweet potatoes: Preheat the oven to 425°F (220°C). Spread the diced sweet potatoes on a rimmed baking sheet large enough to hold them in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle oregano, smoked paprika, crushed red chili pepper, and ½ teaspoon kosher salt. Toss to coat the sweet potatoes evenly with the oil and spices. Roast the sweet potatoes in the oven for 15 minutes.
Add onions and continue roasting: Remove the baking sheet from the oven, add the thinly sliced red onions or shallots to the sweet potatoes, and gently toss everything together with a spatula to evenly distribute the onions. Return the sheet to the oven and roast for another 5-10 minutes, until the sweet potatoes are tender and golden.
Roast the kale: Arrange the stemmed and chopped kale on the same baking sheet (or a clean one if preferred). Drizzle it lightly with olive oil and sprinkle with salt. Roast the kale for about 5 minutes, until the leaves are wilted and the edges start to crisp.
Assemble the salad: Add the roasted kale to the bowl with the farro and sweet potatoes. Pour the prepared balsamic dressing over the salad and toss well to combine all the ingredients. Sprinkle the crumbled feta cheese on top, and drizzle tahini dressing if you like for extra creaminess.
Serve: Enjoy the salad warm or at room temperature as a hearty main or side dish that balances sweet, smoky, tangy, and spicy flavors.

Notes

Farro can be substituted with other grain like barley or quinoa if preferred.
Adjust crushed red chili pepper to your spice tolerance.
To make it vegan, omit the feta cheese or substitute with a vegan cheese alternative.
Prepare the dressing ahead of time to save prep time.
Roasting kale until crispy adds a nice texture contrast but watch carefully to prevent burning.
This salad stores well and can be served cold as leftovers.