Farro, Kale, Apple And Sweet Potato Salad
33
- Prep Time15 mins
- Total Time45 mins
- Makes4 servings
Farro, Kale, Apple And Sweet Potato Salad. (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.