Warm Farro Roasted Sweet Potato (Printable Version)

Nutty farro meets sweet roasted potatoes in this hearty grain bowl with tangy lemon dressing, fresh spinach, and creamy feta.

# Ingredient List:

→ Grains

01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Vegetables

04 - 2 medium sweet potatoes, peeled and diced into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and pepper to taste
09 - 2 cups baby spinach
10 - 1/4 small red onion, thinly sliced
11 - 1/3 cup crumbled feta cheese
12 - 1/4 cup toasted pumpkin seeds
13 - 1/4 cup chopped fresh parsley

→ Dressing

14 - 3 tablespoons extra-virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey
18 - 1 small garlic clove, minced
19 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer on prepared baking sheet. Roast for 25-30 minutes, turning halfway, until golden and tender.
03 - While sweet potatoes roast, combine farro, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes or until farro is tender but still chewy. Drain any excess water and set aside.
04 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
05 - In a large bowl, combine cooked farro, roasted sweet potatoes, baby spinach, and red onion. Drizzle with dressing and toss gently to coat evenly.
06 - Top with crumbled feta, toasted pumpkin seeds, and fresh parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The way the warm farro soaks up that zesty lemon dressing makes every forkful feel complete
  • Roasted sweet potatoes get all caramelized and sweet while the smoked paprika adds this subtle depth
  • Its one of those rare salads that actually satisfies you for hours without feeling heavy
02 -
  • The salad is best served warm but holds up beautifully for lunch the next day
  • Farro absorbs dressing quickly so toss it right before serving or add a little more dressing if it's been sitting
  • If you can't find farro barley or wheat berries make decent substitutes with adjusted cooking times
03 -
  • Don't crowd your sweet potatoes on the baking sheet or they'll steam instead of roast
  • Taste the dressing before you add it—farro can handle a bold acidic dressing
  • Toast your pumpkin seeds in a dry pan over medium heat shaking frequently until they smell nutty

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