Sweet Potato, Farro, and Kale Salad

Farro is an ancient whole grain similar to kamut or bulgur and is one of the newer darlings of southern chefs thanks to its commercial availability and loving grown varietals from growers like Anson Mills. It is high in fiber and has a nice, slightly chewy texture when cooked. This mighty little grain is very easy to prepare and can be cooked like risotto or just boiled, drained, and tossed into a salad.  Farro is mild tasting and will take on any flavor thrown at it.  I made this salad as a side for dinner one night but took the leftovers to work for lunch the next day and it was both delicious and filling.  

Ingredients:

2 pounds real sweet potatoes, scrubbed, peeled, and cut into 1" pieces

2 unpeeled cloves of garlic

1/4 cup plus 1 tablespoon extra virgin olive oil

pinch of fine kosher salt and ground black pepper

1 cup farro

1/4 cup dried currents or raisins

1/4 cup chopped walnuts

grated zest and juice of one lemon

2 teaspoons sumac or sweet paprika

1 teaspoon ground coriander seeds

1 teaspoon ground cumin

1 tablespoon fresh dill, chopped 

1 cup of fresh baby kale

1/2 cup of radish or beet sprouts

Instructions:

1. Preheat oven to 425F.  Line a rimmed baking sheet with tin foil.  In a medium bowl, toss together the sweet potatoes, garlic cloves, and 2-3 tablespoons of the olive oil.  Spread onto the prepared baking sheet and roast in the oven for about 30 minutes, using a stiff spatula to flip halfway through cooking  Cook until nice and caramelized.  Remove from the oven and let cool to slightly warm.

2.  Start cooking the farrow while the potatoes are cooking.  Place the farrow in a medium saucepan and cover with 4 inches of water.  Place on the stove and bring to a boil over medium-high heat, then lower to a simmer.  Cook for 30-35 minutes total until the grains have softened and are tender (but not too soft!)  Drain in a colander and toss with 1 tablespoon of olive oil and a pinch of kosher salt and pepper.  Set aside.

3. Get the roasted garlic cloves from the pan and squeeze out the contents in a small bowl.  Add a pinch of salt, the lemon juice and zest, and mash together until a smooth paste.  Add the remaining olive oil, coriander, cumin, and sumac or paprika.  Whisk until emulsified.

4.  In a large bowl add the sweet potatoes, farro, currants, and walnuts.  Toss lightly, then pour in the prepared dressing and half of the sprouts and dill.  Toss to coat.  

5.  Serve this lovely salad on a bed of the baby kale, sprinkling with the remaining sprouts and dill before serving.

Note:  You can frizzle some shallots in olive oil to add to the salad for extra yum.