Roasted Sweet-Potato and Farro Salad

Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Sweet-Potato and Farro Salad

Photography: Ryan Liebe

Source: Martha Stewart Living, December 2013


  • 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
  • 3 cloves garlic, unpeeled
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup semi-pearled farro (about 7 ounces)
  • Grated zest and juice of 1 lemon
  • 1/2 cup lightly packed fresh dill, chopped
  • 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish


  1. Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.

  2. Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.

  3. When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.

Cook's Notes

Keep the skins on sweet potatoes to save time, fiber, and nutrients. When roasted, skins offer a great textural contrast to the creamy flesh.


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