Roasted Sweet Potato, Kale, Pomegranate & Farro Salad

By: Barb Biagioli

This salad is my go-to fall harvest salad for turnkey lunches and holiday party sides. It’s a great side salad or the main dish and is the perfect addition to any holiday feast. The roasted sweet potatoes are both sweet and savory, and certainly satisfying. Mixed with the farro, pumpkin seeds and pomegranate for added crunch and color, a bit of kale for a splash of green and red onion for pungency, this salad will wow your family and friends this holiday season. Inspired by the flavors of fall, it’s a slam dunk.

Roasted Sweet Potato, Kale & Pomegranate Farro Salad Recipe

 Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4-6

INGREDIENTS

 Salad:

• 2 cups farro, cooked

• 2 medium sweet potatoes

• 1 head of lacinato kale

• 1 pomegranate

• 1 small red onion

• ½ cup of pumpkin seeds, toasted

• 2 tbsp coconut oil

• 2 tsp cinnamon

• 1 tsp Himalayan salt

 
Dressing:

• 1 cup tahini

• 1 cup filtered

• 3 garlic cloves

• 1 lemon, squeezed

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

• ½ tsp sea salt

 
INSTRUCTIONS

 1.     Preheat your oven to 400 degrees. Lay out a baking sheet lined with parchment paper. Begin cleaning your sweet potatoes and chop them into cubes. Place them on your baking sheet and top with 2 heaping tablespoons of coconut oil. Place the pan into the oven to warm the oil. After 3-5 minutes, remove from the oven and mix the oil to cover all the potatoes. Added your cinnamon and salt and roast for about 30 minutes until cooked through and crisping.

 2.     While your potatoes are cooking, prepare your farro if you haven’t done so already. Follow the instructions on your bag. Then wash and prepare your kale, red onion, and pomegranate. The kale can be cut into small strips, the red onion thinly sliced, and remove all seeds from the pomegranate and set aside in a small bowl.

 3.     Meanwhile, prepare your dressing by combining tahini, water, garlic, lemon, apple cider vinegar, maple syrup, and sea salt in a high-speed blender. Add water to thin until you achieve a creamy dressing that is easily mixable.

 4.     In a serving bowl or large salad dish, place your (cooled off) farro, kale, red onion, pomegranate and roasted sweet potatoes. Added your toasted pumpkin seeds. If you are ready to serve, add the dressing and toss! Enjoy.

 Note: If you are making this salad in bulk, you may dress it ahead of time for lunches or wait to dress until you are ready to eat. It will stay for 2-3 days dressed but last longer if not dressed. Some prefer the dressing to soak into the farro and kale. Others prefer it with more crunch.

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