Sunday, February 16, 2014

Roasted Sweet Potato and Farro Salad

  • Prep Time20 minutes
  • Total Time1 hour
  • Serves4


    • 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
    • 3 cloves garlic, unpeeled
    • 5 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 1 cup semi-pearled farro (about 7 ounces)
    • Grated zest and juice of 1 lemon
    • 1/2 cup lightly packed fresh dill, chopped
    • 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish


  1. Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
  2. Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
  3. When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.

Cook's Note

Keep the skins on sweet potatoes to save time, fiber, and nutrients. When roasted, skins offer a great textural contrast to the creamy flesh.

From Martha Stewart's December 2013 Magazine.
Recipe is a little dry. Maybe need to add butter or olive oil to lemon garlic sauce. 

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