Sweet Potato Farro Salad

• Produce

  • 2 1/4 cups (1-2 large sweet potatoes, large
  • 2 cups Arugula
  • 2 Bay leaves
  • 1/3 cup Cranberries, dried
  • 3/4 cup Italian flat-leaf parsley
  • 1 Lemon, large
  • 1/4 tsp Onion powder

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper
  • 3 tbsp White sugar

• Oils & Vinegars

  • 6 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pistachios

• Drinks

  • 1 cup Apple cider

• Other

  • 1 cup Alessi foods organic pearled farro (plain

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 400 degrees F.
• In a medium saucepan, add the farro, apple cider, chicken broth or water, bay leaves, and 1 teaspoon salt. Follow package instructions to cook (bring to a boil and then reduce the heat and simmer until the farro is tender and liquid evaporates.) Remove and discard bay leaves.
• Meanwhile, peel and chop a sweet potato into small bite-sized pieces.
• Place the sweet potato pieces on the pan and drizzle olive oil on the pieces. Add a pinch of salt and pepper. Toss to coat.
• Bake for 15 minutes and then flip/stir around and bake for another 10-15 minutes or until tender.
• While the potatoes are cooking: prepare the dressing. Combine all of the dressing ingredients except the olive oil in a blender or food processor. I like to add about 1/4 teaspoon salt to the dressing (optional)
• Pulse for about 10 seconds and then add in the olive oil. Pulse 1-2 times until just combined.
• Coarsely chop the pistachios, coarsely chop the parsley, and thinly slice or chop the apple.
• When the farro is done, allow to slightly cool and then add 2 tablespoons of the prepared dressing.
• In a large bowl, pour in the farro mixture, roasted sweet potato, pistachios, parsley, apple, cranberries, and arugula.
• Toss with dressing to taste (you might not use all the dressing) and add some shaved Parmesan if desired.
• If you want to meal prep or have leftovers only add arugula to what you will be eating.