Description
This vibrant Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese is a hearty and nutritious dish perfect as a light lunch or a flavorful side. Featuring nutty farro paired with sweet, tender roasted sweet potatoes and sharp red onions, complemented by creamy goat cheese and crunchy pistachios, this salad bursts with contrasting textures and bright flavors enhanced by fresh dill and a zesty lemon vinaigrette.
Ingredients
Vegetables
- 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
- 3 radishes, thinly sliced on a mandoline
- 1 small handful fresh dill, roughly chopped
Grains
- 3⁄4 cup (150 g) dried farro
Dairy
- 2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
Nuts and Seeds
- 2 tablespoons salted pistachios, roasted and roughly chopped
Oils and Vinegars
- 4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
- 2 tablespoons vinegar (such as red wine or apple cider vinegar)
Citrus and Seasonings
- 1⁄2 lemon, juiced
- Salt and freshly cracked pepper, to taste
- Pinch smoked paprika, for serving
- Flaky sea salt, for serving
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F (220°C). Arrange the sweet potato rounds and red onion wedges on a baking sheet. Drizzle with 3 tablespoons of extra-virgin olive oil, then season generously with salt and freshly cracked pepper.
- Roast the vegetables: Roast in the preheated oven, shaking the baking sheet halfway through to ensure even cooking. Continue roasting for 15 to 20 minutes, or until the sweet potatoes turn golden brown and are tender when pierced with a fork. Remove from oven and let cool slightly.
- Cook the farro: Meanwhile, cook the farro according to the package instructions until tender but still chewy. Drain any excess water thoroughly.
- Season the farro: Transfer the warm farro to a medium bowl. Stir in the remaining 1 tablespoon of olive oil, vinegar, and season with salt and freshly cracked pepper to taste, tossing well to combine.
- Combine salad ingredients: To the seasoned farro, add the roasted sweet potatoes, onions, thinly sliced radishes, chopped fresh dill, chopped roasted pistachios, and bite-size pieces of goat cheese. Gently toss everything together to evenly distribute the ingredients.
- Finish and serve: Drizzle the salad with freshly squeezed lemon juice, then sprinkle a pinch of smoked paprika and flaky sea salt over the top. Adjust seasoning with additional salt, pepper, and olive oil if needed. Serve immediately or at room temperature for best flavor.
Notes
- Farro can be substituted with pearl barley or quinoa if preferred, but cooking times may vary.
- Use any vinegar you like; red wine vinegar or apple cider vinegar work best to complement the roasted vegetables.
- For a vegan version, omit the goat cheese or replace it with a plant-based alternative.
- Roast the sweet potatoes and onions evenly to enhance their sweetness and texture.
- Leftovers keep well refrigerated for up to 2 days; add a little extra lemon juice or olive oil before serving leftover salad to freshen up flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 15 mg
