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


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


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.




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

  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.


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