Farro, Kale & Sweet Potato Salad
2015-08-12 18:38:17
Serves 4
A delicious warm salad kissed with sparkling Pomegranate Seeds!
Prep Time
20 min
Cook Time
30 min
Nutrition Facts
Serving Size
588g
Servings
4
Amount Per Serving
Calories 475
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 617mg
26%
Total Carbohydrates 85g
28%
Dietary Fiber 13g
52%
Sugars 15g
Protein 12g
Vitamin A
731%
Vitamin C
87%
Calcium
14%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 tablespoons olive oil, divided
- 2 pounds sweet potato (about 2), peeled and cut into ½-inch cubes
- Kosher salt and freshly ground black pepper
- 1 cup farro, rinsed and drained
- 2 cups vegetable broth, low-sodium
- 2 cups warm water
- 1 medium yellow onion, cut into 1/4-inch dice
- 1 medium garlic clove, minced
- 4 ounces kale, preferably Tuscan, center stems removed and cut into ½-inch pieces
- 1 tablespoon lemon juice
- ¼ cup pomegranate seeds
Instructions
- Preheat an oven to 375 degrees and position an oven rack in the center.
- To roast sweet potato: In a large bowl, combine 2 tablespoons oil with sweet potato, salt and pepper and toss until well combined. Transfer the mixture onto a rimmed baking sheet, spreading evenly. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 30 minutes.
- To cook farro: In a medium saucepan, combine the faro, broth and water and place on the stove over a moderate-high heat. When the liquid is boiling, reduce the heat to medium-low, over and simmer until the grains are tender, about 25 minutes. Using a colander, drain to remove excess water and transfer to a large bowl. Taste and season with salt and pepper. Allow to cool.
- To cook kale: In a large nonstick skillet, add the remaining oil and when simmering, add the onion and cook until translucent, about 6 minutes. Add the garlic and cook until fragrant, about 60 seconds. Add the kale and cook until wilted, about 2 minutes. Add the lemon juice and transfer to the kale to the bowl with farro and toss until well combined. Taste and season with salt and pepper.
- To serve: Arrange the farro salad onto a large platter; place the cooked sweet potato on the top and sprinkle with pomegranate seeds. Serve.
Notes
- Farro, with its complex nutty taste, looks similar to a grain of brown rice. Because farro is so easily digested and so low in gluten, farro can often be eaten by people who are gluten intolerant.
Kat Maeda https://katmaeda.com/
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