Description
A hearty, plant-based farro salad loaded with roasted sweet potatoes, fresh kale, shredded carrots, and crunchy pumpkin seeds, all tossed in a tangy cider-mustard dressing.
Ingredients
1 cup uncooked farro
2 cups water or vegetable broth
1 roasted sweet potato, cubed
1/2 cup shredded carrots
2 cups kale, chopped finely
1/4 cup pumpkin seeds
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp dijon mustard
Salt and pepper, to taste
Instructions
1. Rinse the farro and add to a saucepan with water or broth. Bring to a boil, then reduce heat and simmer covered for about 30 minutes or until tender. Drain excess water and let sit.
2. While the farro cooks, roast sweet potato cubes at 400°F with a drizzle of olive oil and salt for 20–25 minutes.
3. In a large mixing bowl, combine prepared farro, roasted sweet potatoes, shredded carrots, and kale.
4. For the dressing, whisk together olive oil, cider vinegar, mustard, salt, and pepper. Massage a portion into the kale to soften.
5. Toss everything together, then sprinkle with seeds for crunch. Garnish with parsley or mint if desired.
Notes
Substitute farro with spelt berries for a softer texture.
Swap sweet potatoes with butternut squash.
Use tahini or avocado oil instead of olive oil.
Farro holds well in the fridge—flavors deepen overnight for even tastier leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop & Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: farro salad vegan, plant-based farro, grain salad, kale farro salad, sweet potato farro