Augustus Neumann October 27, 2020 Fall Recipes
1 cup cooked farro (see notes)
1 sweet potato, chopped into cubes
A few leaves kale, chopped or torn
2-3 cups salad greens
1-2 carrots, peeled into ribbons
1 apple, diced
A few radishes, sliced
Small handful of chopped parsley
½ cup chopped & toasted almonds
apple cider Dijon vinaigrette:
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
optional: ½ teaspoon maple syrup or a big squeeze of orange
Sea salt and fresh black pepper
1. Preheat the oven to 400 degrees. Toss the sweet potato cubes with olive oil, salt, and pepper. Roast until golden brown, about 35 minutes.
2. Whisk together the dressing ingredients.
3. In a large bowl, lightly massage the kale with a bit of the dressing until the kale wilts down. Add the farro and mix.
4. Add the greens, carrots, apple, radishes, parsley, and almonds, and toss with as much dressing as you like. Taste, adding salt and pepper as needed.
- I cooked my farro in a rice cooker for about 45 minutes on the brown rice setting. 3 cups water to 1 cup farro. You can also cook it on the stove for 40 minutes to an hour until the farro is tender and chewy. (Check it every now and then to make sure it's not burning to the bottom of the pan). Soak farro overnight to speed up your cook time. Make a big batch and store leftovers in the fridge for salads throughout the week.
- Make ahead tips: everything can be made and stored in the fridge up to 2 days in advance. For best texture, I would suggest adding the lighter salad greens at the last minute and roasting the sweet potatoes just before you're ready to serve.