GLP-1 Kale and Sweet Potato Salad

In a small mixing bowl, whisk together all ingredients. Cover with plastic wrap and set aside.

Step 1

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place sweet potatoes on baking sheet, drizzle with olive oil and toss to coat evenly. Season with black pepper and salt. Roast until fork tender, about 30 to 35 minutes. Remove from heat and allow to cool slightly.

Step 2

In a medium saucepan, combine farro and water. Bring water to boil; reduce heat to low and simmer for 30 minutes, or until farro is tender. Drain farro into fine mesh sieve, transfer to a bowl, and fluff with a fork. Set aside.

Step 3

In a large bowl, combine sweet potato, farro, radishes, feta, apple, lemon juice, and black pepper to taste. In a separate large bowl, combine kale and mixed greens. Top with sweet potato mixture. Sprinkle with parsley, thyme, and sunflower seeds. Drizzle with dressing and serve.

Step 4

To store any leftovers, place the salad and dressing in separate airtight containers in the refrigerator to prevent the salad from wilting. Enjoy within 3 days.