Warm Farro and Sweet Potato Salad

ay hello to versatility! This energy-packed, autumnal salad features the delightful farro, but feel free to use your favorite grain for a fantastic twist. The heartiness of farro, combined with the sweetness of sweet potatoes, makes for a deliciously warm and comforting salad that’s perfect for any time of the year.

YIELD: 4 servings

INGREDIENTS:

Dressing:

• 1 1/4 cups (228 g) cooked cannellini beans
• 3 tablespoons (45 ml) grapeseed or olive oil
• 3 tablespoons (45 ml) water
• 3 tablespoons (45 ml) fresh lemon juice
• 1 to 3 tablespoons (15 to 45 ml) apple cider vinegar, to taste
• 1 to 2 grated or pressed cloves garlic, to taste
• 1 tablespoon (3 g) packed minced fresh chives
• 1/2 teaspoon coarse kosher salt, to taste
• 1 1/2 teaspoons Broth Powder
• Ground black pepper, to taste

Salad:

• 1/2 cup (100 g) dry farro, rinsed and drained
• 1 cup (235 ml) water
• 1 1/2 tablespoons (12 g) Broth Powder (page 167), divided
• 1 pound (454 g) sweet potato, trimmed and chopped into bite-size pieces (about 2 medium)
• 1/2 cup plus 2 tablespoons (100 g) chopped shallot
• 1/2 teaspoon coarse kosher salt, to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Water, as needed
• 1 1/2 cups (60 g) packed minced kale leaves

INSTRUCTIONS:

For the Dressing:

1. Combine all the dressing ingredients in a blender and blend until perfectly smooth.
2. Adjust the amount of apple cider vinegar to your liking.
3. The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

For the Salad:

1. In a medium pot, combine farro, water, and 1 tablespoon (8 g) of Broth Powder. Bring to a boil, then lower the heat, cover with a lid, and simmer until al dente, about 20 to 25 minutes. If needed, drain early or add extra liquid to reach the desired texture. Set aside.
2. In a large skillet, place sweet potato, shallot, salt, paprika, cumin, remaining 1 1/2 teaspoons of Broth Powder, and 1 tablespoon (15 ml) of water. Cook on medium-high heat until the shallot is translucent, stirring occasionally. Add extra water if needed.
3. Lower the heat, cover with a lid, and cook until the sweet potato is still firm, yet tender to the fork, about 10 minutes. Remove from the heat.
4. Fold the minced kale and cooked farro into the sweet potato mixture.
5. Heat the dressing slowly on low heat in a small saucepan until heated through, about 8 minutes, and drizzle it as needed over the salad. Alternatively, you can add as much dressing as you wish directly to the pan with the veggies and simmer until heated through.

Indulge in the warmth and wholesome flavors of this Warm Farro and Sweet Potato Salad. The nutty farro perfectly complements the sweetness of the roasted sweet potatoes, while the creamy cannellini bean dressing adds a delightful tang to the mix. This salad is not only delicious but also packed with nutrients and textures that will keep you coming back for more.

Whether served as a hearty side dish or a satisfying main course, this salad will surely become a favorite in your kitchen. Feel free to experiment with different grains or add your favorite vegetables to make it your own. Enjoy the simplicity and goodness of this salad any time of the year!