Imagine a dish that combines the hearty, nutty goodness of farro with the sweet, caramelized perfection of roasted sweet potatoes - this isn't just a salad, it's a culinary adventure waiting to happen! Our Sweet Potato Farro Salad is a game-changing recipe that transforms simple ingredients into a mouthwatering masterpiece that will have everyone at your table asking for seconds. Packed with nutritious ingredients, bursting with textures, and delivering a symphony of flavors, this salad is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup farro
- 2 medium sweet potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
Instructions
- Begin by preheating your oven to 400°F (200°C). This will ensure that it reaches the right temperature for roasting the sweet potatoes.
- While the oven is preheating, rinse 1 cup of farro under cold water in a fine-mesh strainer to remove any debris or excess starch. Transfer the rinsed farro to a medium saucepan.
- Add 3 cups of water to the saucepan with the farro and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 25-30 minutes or until the farro is tender but still chewy. Once cooked, drain any excess water and set aside.
- While the farro is cooking, prepare the sweet potatoes. Peel and dice 2 medium sweet potatoes into 1-inch cubes. In a large mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through for even cooking.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly while you prepare the rest of the salad ingredients.
- In a large mixing bowl, combine the cooked farro, roasted sweet potatoes, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped fresh parsley, 1/4 cup of dried cranberries, and 1/4 cup of chopped walnuts. Gently toss the ingredients together until well mixed.
- In a small bowl, whisk together 2 tablespoons of balsamic vinegar and an additional drizzle of olive oil if desired. Pour this dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve warm or at room temperature, garnished with extra parsley or feta cheese if desired. Enjoy your Sweet Potato Farro Salad!
Tips
- Perfectly Roast Your Sweet Potatoes: For maximum caramelization, cut sweet potatoes into uniform 1-inch cubes and ensure they're spread in a single layer on the baking sheet.
- Farro Texture Matters: Aim for a tender but slightly chewy farro - it should have a bit of bite. Don't overcook, as mushy farro can ruin the salad's texture.
- Enhance Flavor Depth: Toast your walnuts briefly in a dry skillet before adding them to the salad to bring out their rich, nutty flavor.
- Make-Ahead Magic: This salad actually tastes even better after sitting for a few hours, making it perfect for meal prep or potlucks.
- Customize Your Creation: Feel free to swap ingredients - try goat cheese instead of feta, or substitute pecans for walnuts to make the recipe your own.
- Serve Temperature Tip: While delicious warm, this salad is equally fantastic served at room temperature, making it incredibly versatile.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
