Fall Farro Salad with Sweet Potatoes, Chickpeas & Apple
Servings 8
Ingredients
Salad
- 12 oz chopped kale
- 1 tablespoon olive oil
- 12 oz farro, uncooked
- 2 sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 1 large apple, diced
- 8 oz feta, crumbled
- ¾ cup chopped pecans
- ¼ cup chopped parsley
Dressing
- ½ cup olive oil
- ¼ cup dijon mustard
- ½ cup honey
- ¼ cup mayo
- 3 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- juice of 1 large lemon
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper
- In a large bowl, add kale and massage with olive oil and a pinch of salt. Set aside.
- Prepare farro as directed on bag. Set aside once done.
- Add chopped sweet potatoes and chickpeas to baking sheet. Toss with olive oil, salt, pepper, and smoked paprika. Bake for 30 minutes, tossing halfway.
- While sweet potatoes/chickpeas and farro are cooking, making dressing by whisking together all dressing ingredients in a glass measuring container or bowl.
- To bowl with kale, add farro, sweet potatoes and chickpeas, apples, feta, pecans, and parsley.
- Drizzle salad with dressing and toss to combine.
Nutrition
Serving: 1cup