Lemon Roasted Sweet Potato and Farro Salad
Make this salad your own.
Here are some ways to change this recipe up and make it your own.
- Add sliced grilled chicken. Season is well with salt and pepper.
- Pour some real maple syrup in with the dressing.
- Replace the dried cranberries with sliced pitted olives.
- Top it all with a simple lemon roasted salmon.
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Lemon Roasted Sweet Potato and Farro Salad with Feta and Arugula
- Total Time: 30 minutes
- Yield: 6 1x
Description
Your new favorite grain salad with a simple dill and lemon zest dressing.
Ingredients
- 1 tablespoon coconut oil
- 1 large sweet potato, diced into bite sized pieces
- 2 shallots, sliced
- 1/2 teaspoon dried thyme
- salt and pepper
- 8 oz. farro, cooked according to the package
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- zest of 1 lemon
- 3-4 scallions chopped
- 1/3 cup fresh dill, chopped finely
- 3/4 cup feta cheese, cubed
- 1/4 cup dried cranberries
- 1 bag of arugula (around 5 cups)
- *optional 1/2 cup walnuts
Instructions
- Preheat your oven to 435F.
- Using a sheet pan, add the coconut oil, sweet potatoes, shallots, dried thyme, and a large pinch of each salt and pepper. Mix to combine.
- Roast for 16 minutes or until the sweet potatoes are tender. Remove from oven and let cool.
- To make the dressing, combine the olive oil, apple cider vinegar, Dijon mustard and lemon zest in a small mixing bowl. Add 1 teaspoon salt and 1/2 teaspoon pepper. Set a side.
- In a medium sized bowl, combine the farro, sweet potato mixture, dill, scallions, feta cheese and dried cranberries. Drizzle the dressing on top. Lightly toss to combine.
- On a platter or in a large salad bowl, add the arugula. Top with the farro and sweet potato mixture.
Notes
Can be made 1-3 days in advance. Keep the arugula separate from the farro mixture, until its time to serve.
- Prep Time: 5
- Cook Time: 25
- Category: salad
- Method: stove-top
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