This Sweet Potato Farro Salad makes a delicious healthy side dish or it’s robust enough for a light lunch! You can vary the grains, the original recipe called for barley. Post may contain affiliate links.
Sweet Potato Farro Salad
After finding my pantry filled with jars and jars of grain (3 of quinoa alone!), I have declared the summer of 2014, The Summer of Grain Salads. If you missed my “Spicy Bean and Quinoa Salad with Mole Vinaigrette” – go right now and pin it or bookmark it or whatever you do to ensure that you make it – because it was that good! Now get ready to do the same with this recipe! I found the Barley and Sweet Potato Salad in Urban Pantry a book that I previously reviewed – Book Review Urban Pantry.
Unfortunately I had already used my barley for another salad, but I had plenty of farro around and since I’ve found that most grains are somewhat interchangeable, I went with the substitution. All I can say is that I don’t know how good this is with barley, but it is amazing with farro. I cooked the farro (which by the way, I found organic in a large bag at Costco) al dente so it had a nice toothsome bite. I also roasted the sweet potatoes instead of sautéing them in a pan like the author calls for. I did however use coconut oil and even though it was solid at room temperature, tossing the sweet potato around, easily coated each cube. She also called for 1/4 cup chopped fresh herbs – I used parsley and chives, since my lovage did not survive our harsh winter.
Sweet Potato Farro Salad
- 1 cup uncooked farro
- 1/2 tablespoons coconut oil
- 1 sweet potato peeled and diced into small cubes
- salt and pepper
- 1/4 cup chopped fresh tender herbs parsley, chives, anise hyssop, basil, or lovage
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar or a squeeze of lemon
- Place a saucepan over medium high heat. Add the dry farro and toast until it's turning golden and fragrant (about 3-5 minutes). Add 3 cups of water and bring to a boil over high heat. Reduce the heat to medium low, cover and simmer for about 30 minutes. Drain and transfer to a large bowl.
- While the farro is cooking, preheat the oven to 375. On a rimmed baking sheet, toss the sweet potato with the coconut oil and salt and pepper. Roast for 25 - 30 minutes, until tender. Transfer to bowl with with farro.
- Toss farro and sweet potato gently with the fresh herbs, olive oil, lemon juice and and season with salt and pepper to taste.
- Serve at room temperature.