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Autumn Veggie Farro Salad

A warm-roasted sweet potato and broccoli salad tossed with farro, spinach and feta, finished with a tangy Dijon-honey dressing and walnuts. It holds up well in the fridge and eats as a full lunch on its own.

salad · vegetarian

Ingredients

Salad

  • 1 pound sweet potato, peeled and cubed
  • 1 piece red onion, peeled and diced
  • 1 pound broccoli, cut into florets
  • 3 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup farro
  • 2 cup spinach
  • ½ cup feta
  • salt and pepper, to taste

Topping

  • ¼ cup walnuts

Dressing

  • 3 tablespoon apple cider vinegar
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon Dijon mustard
  • ¼ cup oil
  • 1–2 teaspoon honey

Method

  1. Preheat oven to 425°.
  2. Peel/cube sweet potato - spread over even layer on baking sheet.
  3. Peel & diced onion, add to sweet potato baking sheet. Add oil, S/P, garlic powder, chili powder - toss to coat.
  4. Dice broccoli into florets & place on baking sheet, toss w/ oil, S/P, garlic & chili powder.
  5. Roast for 20 mins - or till crisp.
  6. Prepare farro, toss together ingredients/dress.