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Sweet Potato Farro Salad with Kale Recipe

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.

Ingredients

Scale

Dressing

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove (grated or pressed)
  • ½ teaspoon kosher salt

Salad

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Keywords: sweet potato farro salad, kale salad, roasted sweet potatoes, healthy grain salad, vegetarian salad, mediterranean salad

Find it online: https://cheframiflavor.com/sweet-potato-farro-salad-with-kale-recipe/