EyeSwoon's Farro Salad with Roasted Sweet Potatoes, Red Onion and Goat Cheese
Farro is my new favorite grain. Sometimes I’ll just cook some up and store it in the fridge for a few days so that I can throw it in a salad or use it as the base of a bowl. Christian topped the chewy, nutty grain with blueberries the other day for breakfast. When I came across this Farro Salad recipe in my new Cook Beautiful book, I immediately prepared it for lunch. I didn’t have goat cheese, so I substituted feta; nor did I have pistachios, so I used almonds. I would throw grilled asparagus or roasted beets in here, too.
Serves 4
Ingredients
1 large sweet potato, unpeeled and sliced into 1⁄2-inch-thick (12-mm- thick) rounds, large rounds halved
1 red onion, cut into 1⁄2-inch (12-mm) wedges
4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
Salt and freshly cracked pepper
3⁄4 cup (150 g) dried farro
2 tablespoons red wine vinegar
3 radishes, thinly sliced on a mandoline
1 small handful fresh dill, roughly chopped
2 tablespoons salted pistachios, roasted and roughly chopped
2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
1⁄2 lemon, juiced
Pinch smoked paprika, for serving
Flaky sea salt, for serving
Preparation
Preheat the oven to 425°F (220 ̊C).
Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
Cook the farro according to the package directions. Drain.
In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese.
To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.
