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



Ingredient Checklist


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.

  • 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

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
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
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
I just had a question...are there nutritional facts for this?