Roasted Sweet Potato And Farro Salad Recipes
ROASTED SWEET-POTATO AND FARRO SALAD
Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
- Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
- When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.
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.
Provided by Athena Calderone
Categories Side Lunch Grains Sweet Potato/Yam Radish Dill Pistachio Goat Cheese Vegetarian
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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.
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ROASTED SWEET POTATO AND FARRO SALAD - THEVEGLIFE
2014-09-26 This Roasted Sweet Potato and Farro Salad is light, yet very satisfying. It’s sweet, savory and nutty all at the same time. Roasted sweet potatoes are tossed with cooked farro, sweet corn and pearl onions. We topped the salad with radish sprouts and a vinaigrette of roasted …
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- Wash the sweet potatoes well, as we will be leaving the skins on. Slice lengthwise and cut into large diced pieces. Try to keep uniform in size so they will roast evenly.
- We sliced just the top off a whole head of garlic, drizzled with olive oil and seasoned with salt and pepper. Then wrap in foil and roast along with the sweet potatoes. They will be sweet and tender and you can just squeeze the cloves right out. We only used three cloves for the dressing but the remaining cloves make a great spread on crostini!
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- In a tall measuring cup combine the lemon juice, red wine vinegar, dijon mustard, garlic, oregano, salt, and maple syrup/agave. Blend using an immersion blender until combined, then slowly pour in the olive oil until it's creamy and emulsified. They key is to pour it in a slow drizzle. Set the dressing in the fridge to chill while you prepare the rest of the salad.
- Preheat the oven to 425 ºF and line a baking tray with parchment. Lightly grease the parchment and arrange the sliced sweet potato in a single layer. Brush or spray the tops of the sweet potato with some more oil and sprinkle on a little salt and top with lots of freshly ground black pepper. Bake for 10 minutes, flip the slices, then bake an additional 10-12 minutes or until the sweet potatoes are tender and easily pierced with a fork.
- Meanwhile, cook the farro. Rinse the farro and place in a pot with 2 cups of broth or salted water and 1 tsp of olive oil. Bring the water to a boil over high heat then immediately turn the heat to low and cover. Let simmer for 20-25 minutes or until the farro is tender. [Note: there are different kinds of farro that have different cook times, so check the package and if it differs greatly then cook using package directions.]
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- Preheat the oven to 425 degrees Fahrenheit. To cook the farro: Bring a large pot of salted water to boil over high heat. Add the farro, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take as little as 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Set aside.
- To roast the sweet potatoes: Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan and drizzle with enough olive oil to lightly coat the sweet potatoes. Sprinkle the sumac over the sweet potatoes, followed by salt and pepper, then toss until the sweet potatoes are thoroughly coated in oil and spices. Arrange the sweet potatoes in a single layer and roast for 20 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced with a fork.
- To pickle the onion: In a small pan or medium pot, combine the onion, vinegar, sugar and 1/2 cup water. Cook over medium heat, occasionally swirling the pan, for 4 to 8 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Remove from heat and set aside.
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- Add the sweet potatoes, salt, pepper, and one tablespoon of the olive oil to a bowl. Toss to combine. Transfer to a baking sheet. Bake until sweet potatoes are fork-tender - about 20 minutes. Remove from oven and leave to cool at room temperature.
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May 19, 2015 - Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled. May 19, 2015 - Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures ...
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Jan 2, 2014 - Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled. Jan 2, 2014 - Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log ...
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