Lemon Roasted Sweet Potato and Farro Salad

February 26, 2020

Boring salads no more. 
 
The more ingredients the better – like fresh herbs, nuts, salty cheese, peppery lettuce and protein. 
 
This is a such a great meal to serve to guests, as a lunch or a side to a steak or grilled chicken.
 
It just says SPRING! The lemon zest, dill and scallions are basically the start of the show here. What do you think?

Lastly, do you notice the shape of the sweet potatoes? I served this for a clients Valentine’s Day lunch. I cut slices of sweet potatoes with a heart shaped cookie cutter before roasting them. Such a quick and simple way to add more detail to the dish.

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.

Want to see other client favorite recipes?

Lemon Roasted Sweet Potato and Farro Salad with Feta and Arugula

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Author: Kat @ inthewhitesparrowkitchen
Total Time: 30 minutes
Yield: 6 1x

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Description

Your new favorite grain salad with a simple dill and lemon zest dressing.

Ingredients

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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

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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.

Serve at room temperature. Enjoy!