This Week's Recipes
by Julie GilbertThe cooler weather has motivated me to think Fall Favorites!
Pumpkin Pie
Crock Pot Pork Chops and Apples
Spicy Lime Roasted Jicama
Fall Farro Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
4-6
Farro is a deliciously nutty ancient grain this is fiber and protein rich.
AuthorJulie Gilbert
Ingredients
-
3/4 cup dry farro according to package directions
- 2 medium sweet potatoes, peeled and diced
- Avocado oil, as needed
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- sea salt, to taste
- 3 cups finely chopped kale
- 1 medium apple, diced
- 1/4 cup pumpkin seeds (I like roasted and salted)
- 1/2 cup crumbled feta cheese
- Dressing:
- 1/4 cup avocado oil
- 1 tbsp honey (more as desired)
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard (grainy preferred)
- pinch salt
Directions
Preheat oven to 375. Toss sweet potatoes with enough avocado oil to coat. Toss with seasonings and a generous sprinkle of salt. Spread on a nonstick baking sheet (use parchment to avoid sticking) and roast for 25-40 minutes, flipping halfway, until lightly crispy on the outside and soft on the inside. Set aside to cool.
Cook farro according to package directions.
- 3. To prepare dressing, combine avocado oil with honey, apple cider vinegar, dijon and a generous pinch of salt. Whisk or shake to combine.
- 4. In a large bowl, combine cooled cooked farro with roasted sweet potatoes and remaining ingredients, saving feta for topping, if desired. Toss with dressing and serve topped with feta. Keeps in fridge as a meal prepped item for 3-4 days.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device