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Sweet Potato, Kale and Farro Salad

Heart Healthy Sweet Potato, Kale and Farro Salad Recipe

                   
Sweet Potato, Kale and Farro Salad
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.
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Ingredients
Recipe yields 10 servings
2 lbs sweet potatoes, cubed (about 4 sweet potatoes)
3 Tbsp olive oil
1/4 tsp salt
Black pepper to taste
1 cup farro
1 lb kale, stems removed
1 small red onion, chopped
3 garlic cloves, minced
1/2 lb mushrooms, sliced
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Directions
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Time: 60 minutes
Servings: 10
Calories: 212
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:212
total fat:4g
sat fat:0g
cholesterol:0mg
sodium:202mg
total carb:38g
fibers:5g
proteins:6g

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Heart Healthy Sweet Potato, Kale and Farro Salad Recipe
Ingredients
Recipe yields 10 servings
2 lbs sweet potatoes, cubed (about 4 sweet potatoes)
3 Tbsp olive oil
1/4 tsp salt
Black pepper to taste
1 cup farro
1 lb kale, stems removed
1 small red onion, chopped
3 garlic cloves, minced
1/2 lb mushrooms, sliced
Directions
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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