Salads · Mediterranean
Warm Farro Salad with Roasted Vegetables
Chewy farro, caramelised sweet potato and kale with a maple-mustard dressing and pomegranate. Hearty enough for lunch all week.
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
A grain salad that holds up for days. The dressing goes on warm farro so it soaks in, and the kale softens just enough without wilting.
Why this recipe works
- Dressing the farro while warm lets it absorb the flavour.
- Massaging kale with a little dressing makes it tender and less bitter.
- Roasted sweet potato adds sweetness to balance the tangy dressing.
Key ingredients
- Semi-pearled farro
- Cooks in about 25 minutes and keeps its chew. Whole farro needs soaking and longer cooking.
Tips for success
- Cook farro like pasta in plenty of salted water, then drain.
- Add pomegranate and feta just before serving if meal prepping.
Questions, answered
What can I use instead of farro?
Pearl barley or wheat berries work the same way. For gluten free, use brown rice or quinoa.
The recipe
Warm Farro Salad with Roasted Vegetables
Chewy farro, caramelised sweet potato and kale with a maple-mustard dressing and pomegranate. Hearty enough for lunch all week.
By The Hearth & Herb Kitchen
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
Ingredients
Equipment
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Method
- 01
Roast the sweet potatoes and onion with the olive oil at 425°F (220°C) for 25-30 minutes, until tender and browned.
- 02
Cook the farro in a large pot of salted boiling water for 20-25 minutes, until chewy-tender, then drain.
- 03
Shake the dressing ingredients together in a jar.
- 04
Massage the kale with 2 tablespoons of the dressing for 1 minute, until darker and softened.
- 05
Toss the warm farro with the remaining dressing, then fold in the kale and roasted vegetables. Top with pomegranate and feta.
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