Weekly Swoon: Farro Salad with Roasted Sweet Potatoes
When convenience meets sophistication in the kitchen.
Being able to prep ahead of time can be a blessing in the kitchen, especially during the holidays when we feel strapped for time. Farro is one such convenient ingredient that can be cooked up and stored for days at a time, for myriad recipes — like this salad, for one. Using the grain as a base, you build upon it with roasted sweet potatoes that can be easily subbed with your personal seasonal favorite. By adding caramelized red onions, some goat cheese, pistachios for a crunch, and a fresh vinaigrette on top, you end up with a sophisticated and nutritious meal to be enjoyed for the week.
Athena Calderone’s Pro-Tip — Follow this loose formula, but substitute out each ingredient based on your preference, what’s seasonal, or what you have on hand: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing. Et voilà! Your meal is set.
- 1 large sweet potato, unpeeled and sliced into ½-inch-thick (12-mm-thick) rounds, large rounds halved
- 1 red onion, cut into ½-inch (12-mm) wedges
- 4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
- Salt and freshly cracked pepper
- ¾ cup (150 g) dried farro
- 2 tablespoons red wine vinegar
- 3 radishes, thinly sliced on a mandoline
- 1 small handful of fresh dill, roughly chopped
- 2 tablespoons salted pistachios, roasted and roughly chopped
- 2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
- ½ lemon, juiced
- Pinch smoked paprika, for serving
- Flaky sea salt, for serving
Method of Preparation:
- Preheat the oven to 425°F (220˚C).
- Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
- Cook the farro according to the package directions. Drain.
- In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.