Farro Salad

Ingredients

• 1 pound sweet potato (or yams, peeled and cut into 1/2" cubes)
• 5 cloves garlic (peeled)
• 1 pound beets (peeled and cut into 1/2" cubes)
• 2 tablespoons olive oil (divided)
• kosher salt (as needed)
• black pepper (freshly ground, as needed)
• 1/2 cup pearled farro (uncooked)
• 1 cup water
• 2 cups salad greens
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds
• 1/2 cup lemon juice (plus zest)
• 2 tablespoons honey (or pure maple syrup)
• 1/2 cup extra-virgin olive oil
• 1 tablespoon chives (thinly sliced)

Instructions

1. 1

   --- Farro Salad ---

2. 2

   Preheat oven to 425°F. Line two small baking sheets with foil.

3. 3

   In a medium-sized bowl, toss sweet potatoes and garlic cloves with 1 tablespoon of olive oil, season with salt and pepper. Arrange onto one of the baking sheets in a single layer.

4. 4

   Add beets to the same bowl, toss with 1 tablespoon of olive oil, season with salt and pepper. Arrange on the other baking sheet in one layer.

5. 5

   Roast vegetables, turning over once halfway through cooking, about 20 minutes until tender. Reserve roasted garlic in a small bowl.

6. 6

   Cook farro in a medium saucepan with water. Bring to a boil, cover and reduce the heat to low, cook until tender but not mushy, about 20 minutes. Drain and cool.

7. 7

   In a serving bowl add salad greens. Top with roasted sweet potatoes and beets, cranberries, and almonds.

8. 8

   --- Dressing ---

9. 9

   Add roasted garlic, lemon juice, zest, and honey to a blender. Mix until smooth.

10. 10

    Slowly drizzle in the ½ cup of olive oil into the blender while running until a smooth and slightly thickened dressing is formed. Taste and season with salt a pepper. Whisk in chives.

11. 11

    Add the lemon garlic dressing to the salad and toss.