Roasted Sweet Potato and Fennel Farro Salad
This hearty grain salad combines chewy farro, roasted sweet potatoes/onion, raw fennel, lots of herbs, and some cheese for good measure. It all gets tossed ...
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Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Airtight container
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.
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