Tuesday, December 10, 2013

Tasty Tuesday: Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

Last month I took a cooking class (crossing another thing off my 101 in 1001 list) at Sur La Table with Rachel from An Eventful Life and Monica from Caravan of Style.We had such a fun time creating tasty vegetarian dishes and this recipe for farro, kale and sweet potato salad with pomegranate seeds was a huge hit.


Yield: 4 Servings

Ingredients:

3 tablespoons olive oil, divided
2 pounds sweet potato (about 2), peeled and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 cup farro, rinsed and drained
2 cups vegetable broth, low-sodium
2 cups warm water
1 medium yellow onion, cut into 1/4-inch dice
1 medium garlic clove, minced
4 ounces kale, preferably Tuscan, center stems removed and cut into 1/2-inch pieces
1 tablespoon lemon juice
1/4 cup pomegranate seeds

Directions:

Preheat oven to 375 degrees and position an oven rack in the center.

To roast sweet potato: In a large bowl, combine 2 tablespoons oil with sweet potato, salt and pepper and toss until well combined. Transfer the mixture onto a rimmed baking sheet, spreading evenly. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 3 minutes.

To cook farro: In a medium saucepan, combine the farro, broth and water and place on the stove over a moderate-high heat. When the liquid is boiling, reduce the heat to medium-low, cover and simmer until the grains are tender, about 25 minutes. Using a colander, drain to remove excess water and transfer to a large bowl. Taste and season with salt and pepper. Allow to cool.

To cook kale: In a large nonstick skillet, add the remaining oil and when shimmering, add the onion and cook until translucent, about 6 minutes. Add he garlic and cook until fragrant, about 60 seconds. Add the kale and cook until wilted, about 2 minutes. Add the lemon juice and transfer the kale to the bowl with farro and toss until well combined. Taste and season with salt and pepper.

To serve: Arrange the farro salad onto a large platter, place the cooked sweet potato on the top and sprinkle with pomegranate seeds. Serve.

xoxo

PS

3 comments:

  1. Yum! This looks like the perfect weeknight dinner!
    xo,
    lauren at www.lakeshorelady.com

    ReplyDelete
  2. Mmmmm this looks great! I tend to do a lot of quinoa, which I bet would work well here too. Definitely yummy flavors to combine.

    ReplyDelete

 
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