Farro, Kale, Apple And Sweet Potato Salad
26
- Prep Time15 mins
- Total Time45 mins
- Makes4 servings
Recipe by Diala Canelo, Produced by Stephanie Han Kim, Produced by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.
Farro is a highly versatile grain, and for all the right reasons: You can use it in soups and risotto, and in hearty bowls and grain salads. This recipe packs a lot of flavour and texture, despite how simple it is to make. Enjoy on its own or with grilled tofu, shrimp or fish on the side. —Diala Canelo
Ingredients
2 sweet potatoes, cut into 1-in. cubes
1 tbsp olive oil
1 tsp sea salt
1 1⁄2 cups walnuts
3 tbsp maple syrup
2 cups cooked farro
2 cups chopped kale
1 cup crumbled feta
2 apples, cut into cubes
Dressing
1/4 cup olive oil
1/2 tsp lemon zest
1 lemon, juiced
1 tbsp maple syrup
1 tsp honey Dijon mustard
Pinch of sea salt
Black pepper, to taste
Instructions
Position rack in centre of oven, then preheat to 375F.
Toss sweet potatoes with 1 tbsp oil and 1 tsp salt on a baking sheet. Season with pepper. Roast, stirring halfway, until potatoes are crisp, about 20 min.
Reduce oven heat to 350F. Line a baking sheet with parchment. Toss walnuts with 3 tbsp maple syrup on prepared sheet. Bake, stirring halfway, until toasted, about 8 min.
Combine cooked farro with kale, feta, apples, roasted sweet potatoes and maple walnuts in a large bowl.
Dressing: Whisk 1⁄4 cup olive oil with lemon zest and juice, 1 tbsp maple syrup, mustard and pinch of salt in a bowl. Season with pepper. Drizzle over salad. Toss to combine.
Kitchen tip
Massage kale with a light drizzle of olive oil to tenderize before adding to salad.
How to cook farro
Opt for pearled farro, which doesn't require soaking. Cook 1 cup in 2-1/2 cups salted water for 20 min. Makes 3 cups.
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