Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing

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Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing- perfect for healthy lunches or a nutritious side item to serve for the holidays! (vegan + nut-free)

Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing- perfect for healthy lunches or a nutritious side item to serve for the holidays! (vegan + nut-free)

For those of you that are vegetarian or vegan, you know that the holidays with family members who eat more “traditionally” means that:

  1. You scavenge through the side items hoping that there’s something without bacon, OR
  2. Bring your own damn food and show them that plants can make for a pretty tasty meal.

I usually opt for #2.

Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing- perfect for healthy lunches or a nutritious side item to serve for the holidays! (vegan + nut-free)

For Christmas I like to bring my stuffed shells because they travel well but Thanksgiving can be a little trickier. There’s only so much space in the oven with the turkey carcass taking up all the space so I find it’s best to bring a hearty side item that will fill me up and leave my taste buds happy.

This salad does just that thanks to all of the fiber and protein in the farro, sweet potatoes and chickpeas. I used Bob’s Red Mill Organic Farro in this recipe because it has a delightful chewy texture and slightly nutty flavor that pairs well with almost anything. Since it’s an ancient grain, those who suffer from gluten sensitivities (not allergies) may also tolerate it better than modern wheat.

Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing- perfect for healthy lunches or a nutritious side item to serve for the holidays! (vegan + nut-free)

Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing- perfect for healthy lunches or a nutritious side item to serve for the holidays! (vegan + nut-free)

Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing- perfect for healthy lunches or a nutritious side item to serve for the holidays! (vegan + nut-free)

Between the chili roasted chickpeas and sweet potatoes, the chewy farro, tart cranberries and creamy lemon tahini dressing, the whole thing is an explosion of flavors on your taste buds. It’s also easy to prepare in advance making it great for the holidays or healthy lunches.

Whether you need a plant-based option for yourself or for someone else at the table, this one is sure to please. I hope you enjoy it as much as we do!

Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

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Ingredients:

For the Farro Salad

  • 3 medium sweet potatoes, cut into 1” cubes (about 3 cups)
  • 2 tablespoons high heat oil, divided
  • 1 and 1/2 teaspoons chili powder, divided
  • 1 cup Bob’s Red Mill Organic Farro, rinsed
  • 1 garlic clove, minced
  • 3 cups vegetable broth
  • 1 (15-ounce) can chickpeas
  • 2 cups finely chopped kale (about 1 small bunch)
  • 1/4 cup dried cranberries
  • 1/4 cup finely chopped parsley

For the Lemon Tahini Dressing

  • 4 tablespoons tahini
  • 1/4 cup lemon juice (about 2 small lemons)
  • 1 tablespoon pure maple syrup
  • 3-4 tablespoons water
  • salt to taste

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat then set aside.

In a large bowl, add the cubed sweet potatoes with 1 tablespoon high heat oil and 1 teaspoon chili powder. Toss until evenly coated then transfer to the baking sheet and place in the oven to bake for 25-30 minutes, or just until soft. Reserve the bowl with remaining oil and spices.

In a small pot, warm 1 tablespoon oil over medium-low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the rinsed farro and stir, allowing it to toast for about 1 minute. Pour in 3 cups vegetable broth and bring to a boil. Cook for 25-35 minutes (until most of liquid is absorbed) then remove from heat, cover with a lid and let steam for 10 minutes. Remove lid and allow to cool.

In the same large bowl you used for the sweet potatoes, add the chickpeas and 1/2 teaspoon chili powder then stir until lightly coated in reserved oil.

Once the sweet potatoes are tender, transfer them to a separate large bowl (for serving). Add the chickpeas to the baking pan and roast them in the oven for 10 minutes. Add the kale to the bowl that the chickpeas were in along with a sprinkle of salt then use your hands to gently massage for about 15 seconds. Transfer the kale to the bowl with the sweet potatoes.

Meanwhile, make the dressing by combining everything together in a measuring cup and whisking until smooth. Add more water as needed to thin and salt to taste.

Once the chickpeas are finished cooking, allow to cool for 10 minutes then add them and the cooked farro to the bowl with the sweet potatoes and kale. Top with cranberries and parsley then mix to combine. Serve with dressing and enjoy!

If you’d like to prepare this in advance, make sure wait to add the dressing (or serve on the side). It is best served immediately with dressing.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

image001 This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.

by Sarah on November 6, 2017  //  Fall, Recipes, Recipes by Season, Salad, Sides, Winter
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