Ingredients

The following ingredients have 4 Servings
  • 1 cup plain pearled farro
  • 1 cup apple cider
  • 2 cups chicken broth ((or water))
  • 2 bay leaves
  • 2-1/4 cups (1-2 large, 275g) sweet potatoes
  • 1 tablespoon olive oil
  • Fine sea salt & pepper
  • 3 tightly packed cups arugula & baby spinach mix, ((optional--See Note 2))
  • 1/3 cup roasted & salted pistachios, (coarsely chopped)
  • 1/3 cup dried sweetened cranberries
  • 1 large Fuji apple, (diced)
  • Optional: goat cheese, feta cheese, or shaved Parmesan cheese
  • 1 large lemon ((1-1/2 tablespoons juice & 1/4 teaspoon zest))
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/4 cup extra virgin olive oil

Instruction

  • PREP: Preheat the oven to 400 degrees F.
  • FARRO: In a medium-sized pot, add the farro, apple cider, chicken broth or water, bay leaves, and 1 teaspoon fine sea salt. Bring to a boil then reduce the heat to medium-low and simmer until the farro is tender and liquid is absorbed, about 30 minutes. (Add more liquid if it is all absorbed and farro is not tender, or drain off excess liquid if farro is tender and there is still liquid.) Remove and discard bay leaves. Place in the fridge to cool down while preparing the rest of the salad.
  • SWEET POTATO: Meanwhile, peel and chop a sweet potato into small 1/2-inch cubes. Add sweet potato cubes to a large sheet pan and drizzle on 1 tbsp oil. Add 1/8 teaspoon salt & pinch of pepper. Toss to coat and space out on pan in an even layer. Bake 15 minutes and then flip/stir around and bake for another 10-15 minutes or until tender.
  • DRESSING: While the potatoes are cooking, prepare the dressing. Combine all of the dressing ingredients in a jar. Season to taste (1 add 1/4 tsp salt and a pinch of pepper). Shake to combine and place in the fridge until ready to use.
  • FINISH FARRO: Once farro is cool, add 2 tablespoons of the prepared dressing and mix through.
  • SALAD ASSEMBLY: Coarsely chop the pistachios (or leave 'em whole if desired) and chop the apple. In a large bowl add the arugula and spinach mix. Top with completely cooled farro, completely cooled sweet potato, pistachios, apple, and dried cranberries. Toss with dressing to taste (You might not use all the dressing, but we do add it all.) and, if desired, top with cheese (to personal taste preference).
  • STORAGE: This salad doesn’t sit very well with the dressing -- it wilts the toppings and greens quickly. If you aren’t planning to eat the entire salad in one sitting, toss and add dressing, nuts, and cheese to the amount you’ll be eating at this time and storing leftovers separately. Undressed, the salad stays fresh for 3-4 days in the fridge.