Enjoy the creamy, caramelized flavor of roasted sweet potatoes along with seasoned kale and mushrooms. Fiber-rich farro adds a delightful texture while red onions add a pleasantly sharp snap.
Want to make a salad that’s as nutritious as it is delicious? Try this Sweet Potato, Kale and Farro Salad. Each ingredient in the salad – sweet potatoes, farro, kale, mushrooms and onions – is a dietary powerhouse on its own. But when you combine these healthy ingredients, you wind up with a dish that is loaded with vitamins, minerals, antioxidants and fiber. As an added bonus, this salad is colorful and a beautiful dish to serve at any meal. You can eat this heart-healthy salad for lunch or dinner (some even like it for breakfast!) or you can serve it as a side dish alongside your favorite lean protein. With 6g of protein, 5g of fiber and just over 200 calories per serving, this salad is also a flavorful vegetarian or vegan entrée. And since farro is a gluten-free grain, the salad also fits perfectly into a gluten-free diet!
Recipe yields 10 servings
Preheat oven to 425°. In a large bowl, toss sweet potatoes with 2 tablespoons oil, 1/8 teaspoon salt and black pepper to taste. On a baking sheet, arrange the potatoes in a single layer. Roast, turning once, until tender, about 30 minutes. Set aside.
Meanwhile, fill a large saucepan with 4 cups of water and bring to a boil. Add the farro, reduce heat to a simmer, and cook for about 30 minutes, or until farro is tender. Drain farro in a colander. Season with the remaining 1/8 teaspoon of salt and black pepper to taste. Set aside.
In a large saucepan, bring water to a boil. Add the kale and cook until just tender, about 3 minutes. Drain the kale. Squeeze out any excess liquid from the kale leaves. Chop the kale. Set aside.
In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the onion and garlic and cook until softened. Add the mushrooms and sauté until browned, about 3 minutes. Add the farro, sweet potatoes and kale and cook, stirring, until heated through. Season with black pepper to taste.