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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

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

Reviews (3)

98 Ratings
  • 5 star values: 25
  • 4 star values: 27
  • 3 star values: 34
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
03/01/2018
This salad is so great! I made it today and it was delicious. I chose to top with radishes. I also added some cayenne to the sweet potato, which gives it a nice kick. Overall, super easy, and great for a healthy, filling meal.
Rating: Unrated
02/10/2015
This is a great recipe that makes a filling, complex, and good-for-you salad!! I highly recommend using radish sprouts as the garnish if you can find them; it adds a whole new layer to the finished dish.
Rating: Unrated
01/20/2014
I just had a question...are there nutritional facts for this?
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