This salad is savory, sweet and nutty all at once and can be enjoyed warm or chilled. It’s very versatile and a lot of the ingredients in this recipe can easily be substituted. You can use micro greens, sprouts or arugula for your greens and substitute wheat berries or barley for the farro. Keeping the skins on the sweet potatoes saves time and and adds more fiber to this dish. The dressing is absolutely delicious with mashed garlic, lemon zest and juice and it brightens up the entire salad! I’ve made this a few times…once as a salad and a second time as a main entree with a piece of salmon served on top. On both occasions it was a hit!

Roasted Sweet Potato and Farro Salad
  • 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
  • 3 cloves garlic, unpeeled
  • 5 tablespoons extra-virgin olive oil
  • Salt and Black Pepper
  • 1 cup semipearled farro (you can also use wheat berries or barley)
  • Grated zest and juice of 1 lemon
  • ½ cup lightly packed fresh dill, chopped
  • ½ cup micro greens, sprouts or arugula
  1. Pre-heat the oven to 425 degrees.
  2. Line a large baking sheet with foil. Place sweet potatoes and garlic in large bowl. Drizzle with 3 tablespoons olive oil; season with salt and pepper. Toss to coat and spread into a single layer on the baking sheet. Roast, flipping once, until tender and caramelized, about 30 minutes.
  3. Meanwhile, cover farro with 4 inches of water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30-35 minutes. Drain; toss with remaining 2 tablespoons olive oil in a large bowl. Season with salt. If using wheat berries or barley cook as instructed on package directions.
  4. When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in small bowl. Add garlic mixture, sweet potatoes, dill, and arugula to farro; stir until combined. Season with salt and pepper.