I have a love/hate relationship with farro. It takes forever to make, and quinoa is quicker, but the chewy, nutty grains bring a real heartiness to this not-wimpy fall salad. The catch is that you have to pre-plan for farro – it’s easiest to make a big batch and keep it around all week. I’m not usually that organized, but I happened to have made farro the day before my Farmhouse vegetables arrived so here we are… a farro salad with more veggies than could fit onto the subject line of this post.
The basic components of this farro salad are roasted sweet potatoes, peeled carrot ribbons, and diced apples, with a decent amount of greens worked in too. (I mixed kale and salad greens together because that’s what I had – feel free to use one or the other if you don’t have both).
Sweet, salty, crunchy, nutty… we ate this for dinner, and then I ate it for lunch the next two days in a row. This farro salad would be a pretty addition to your Thanksgiving table, and most of it can be made well in advance (see my make-ahead notes below).
- 1 cup cooked farro (see notes)
- 1 sweet potato, chopped into cubes
- A few leaves kale, chopped or torn
- 2-3 cups salad greens
- 1-2 carrots, peeled into ribbons
- 1 apple, diced
- A few radishes, sliced
- Small handful of chopped parsley
- ½ cup chopped & toasted almonds
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- optional: ½ teaspoon maple syrup or a big squeeze of orange
- Sea salt and fresh black pepper
- Preheat the oven to 400 degrees. Toss the sweet potato cubes with olive oil, salt, and pepper. Roast until golden brown, about 35 minutes.
- Whisk together the dressing ingredients.
- In a large bowl, lightly massage the kale with a bit of the dressing until the kale wilts down. Add the farro and mix.
- Add the greens, carrots, apple, radishes, parsley, and almonds, and toss with as much dressing as you like. Taste, adding salt and pepper as needed.
Make ahead tips: everything can be made and stored in the fridge up to 2 days in advance. For best texture, I would suggest adding the lighter salad greens at the last minute and roasting the sweet potatoes just before you're ready to serve.