Sweet Potato Farro Salad

This Sweet Potato Farro Salad makes a great side dish for grilled chicken or fish. It also is robust enough for a light lunch

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 189kcal

Author Pam Greer

1 cup uncooked farro
½ tablespoons coconut oil
1 sweet potato peeled and diced into small cubes
salt and pepper
¼ 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.