Roasted Sweet-Potato and Farro Salad

Name: Roasted Sweet-Potato and Farro Salad
Prep time: 20 min
Total time: 60 min
Ingredients: 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; 0.5 cup lightly packed fresh dill, chopped; 0.5 cup radish or arugula sprouts or baby watercress, plus more for garnish

3.6

(99)

4 Reviews

By

Martha Stewart

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

1 hr

Servings:

4

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

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Ingredients

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
½ cup lightly packed fresh dill, chopped
½ cup radish or arugula sprouts or baby watercress, plus more for garnish

Directions

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.

Ryan Liebe