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 grain salad with more veggies than could fit onto the subject line of this post.
The basic components 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 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.