Roasted Sweet Potato and Fennel Farro Salad | Natalie Cooks

Ingredients

• 1 cup farro
• 1 lb sweet potatoes (yams), peeled, cut into bite-sized cubes
• ½ red onion, cut into thick wedges
• ¼ cup + 2 tbsp olive oil
• 1 ½ tsp kosher salt, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 fennel bulb, halved lengthwise, cored, thinly sliced (about 2 cups)
• ½ cup loosely packed fresh herbs (parsley or cilantro)*
• ½ cup grated parmesan or crumbled feta cheese
• ¼ cup apple cider vinegar
• ½ cup chopped toasted nuts or seeds ((almonds, walnuts, pecans, pumpkin seeds))
• *The herbs are acting as our “greens” in this salad so I like to leave them whole, but feel free to chop them up if you don’t like them whole.