Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese
Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it’s super convenient to work with since you can cook it several days ahead. I tend to follow a loose formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing. Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play—roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Side Lunch Grains Sweet Potato/Yam Radish Dill Pistachio Goat Cheese Vegetarian
  • 1/2 lemon, juiced
  • 2 tablespoons red wine vinegar
  • salt and freshly cracked pepper
  • flaky sea salt, for serving
  • 1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
  • 1 red onion, cut into 1/2-inch (12-mm) wedges
  • 4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
  • 3/4 cup (150 g) dried farro
  • 3 radishes, thinly sliced on a mandoline
  • 1 small handful 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
  • pinch smoked paprika, for serving
  • Carbohydrate 41 g(14%)
  • Cholesterol 8 mg(3%)
  • Fat 8 g(12%)
  • Fiber 7 g(28%)
  • Protein 11 g(23%)
  • Saturated Fat 3 g(16%)
  • Sodium 369 mg(15%)
  • Calories 267

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 the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil. From Cook Beautiful by Athena Calderone, published by ABRAMS © 2017. Buy the full book from Amazon.

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 the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil. From Cook Beautiful by Athena Calderone, published by ABRAMS © 2017. Buy the full book from Amazon.

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