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Farro, Kale & Sweet Potato Salad

 

Farro, Kale & Sweet Potato Salad
Serves 4
A delicious warm salad kissed with sparkling Pomegranate Seeds!
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
1900 calories
340 g
0 g
48 g
48 g
7 g
2354 g
2467 g
61 g
0 g
38 g
Nutrition Facts
Serving Size
2354g
Servings
4
Amount Per Serving
Calories 1900
Calories from Fat 419
% Daily Value *
Total Fat 48g
73%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 31g
Cholesterol 0mg
0%
Sodium 2467mg
103%
Total Carbohydrates 340g
113%
Dietary Fiber 52g
210%
Sugars 61g
Protein 48g
Vitamin A
2924%
Vitamin C
347%
Calcium
56%
Iron
95%
* 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
  1. 3 tablespoons olive oil, divided
  2. 2 pounds sweet potato (about 2), peeled and cut into ½-inch cubes
  3. Kosher salt and freshly ground black pepper
  4. 1 cup farro, rinsed and drained
  5. 2 cups vegetable broth, low-sodium
  6. 2 cups warm water
  7. 1 medium yellow onion, cut into 1/4-inch dice
  8. 1 medium garlic clove, minced
  9. 4 ounces kale, preferably Tuscan, center stems removed and cut into ½-inch pieces
  10. 1 tablespoon lemon juice
  11. ¼ cup pomegranate seeds
Instructions
  1. Preheat an oven to 375 degrees and position an oven rack in the center.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.
beta
calories
1900
fat
48g
protein
48g
carbs
340g
more
Kat Maeda https://katmaeda.com/

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