Elevate your lunch or dinner game with this cozy, nutrient-packed salad that brings warm caramelized sweet potatoes and chewy farro together over massaged kale. Tangy goat cheese and a light, sweet-and-sour vinaigrette bring every bite to life with fantastic texture and vibrant flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days, ideally keeping the dressing separate until ready to serve.
- 1 bunch Lacinato kale
- 1 large sweet potato, cut into half-moons or cubes
- 1 cup cooked farro
- 1/4 cup goat cheese (or almond ricotta)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
For the dressing:
- 2 tablespoons olive oil (optional)
- 1 splash apple cider vinegar (optional)
- 1 teaspoon honey (optional)
Preheat your oven to 400°F. Toss the sweet potato pieces with olive oil, salt, and black pepper, then roast for 20 to 25 minutes until tender and caramelized. While the sweet potatoes roast, cook the farro until tender, and strip and massage the kale with a pinch of salt until softened. Combine the warm sweet potatoes, cooked farro, and massaged kale in a large bowl, finish by topping with the goat cheese.
For the dressing: Whisk together the olive oil, apple cider vinegar, and honey in a small bowl until emulsified. Drizzle over the salad just before serving.
