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Farro Salad With Roasted Sweet Potatoes, Red Onion, and Goat Cheese

By Athena Calderone

4.7

(27)

Farro salad with roasted sweet potatoes red onion and goat cheese in a grey bowl and a bronze spoon against a dark...
Photo by Johnny Miller

I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it’s super convenient to work with since you can cook it several days ahead. I tend to follow a loose formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing. Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play—roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.

What you’ll need

Recipe information

  • Yield

    Serves 4

Ingredients

1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
1 red onion, cut into 1/2-inch (12-mm) wedges
4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
Salt and freshly cracked pepper
3/4 cup (150 g) dried farro
2 tablespoons red wine vinegar
3 radishes, thinly sliced on a mandoline
1 small handful fresh dill, roughly chopped
2 tablespoons salted pistachios, roasted and roughly chopped
2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
1/2 lemon, juiced
Pinch smoked paprika, for serving
Flaky sea salt, for serving

Preparation

  1. Step 1

    Preheat the oven to 425°F (220°C).

    Step 2

    Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.

    Step 3

    Cook the farro according to the package directions. Drain.

    Step 4

    In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

Image may contain: Animal, Seafood, Food, Lobster, Sea Life, Plant, Vegetable, Produce, Dish, and Meal
From Cook Beautiful by Athena Calderone, published by ABRAMS © 2017. Buy the full book from Amazon.
TagsGrain BowlMediterraneanMiddle EasternFarroRice & GrainsSweet PotatoPotatoRoot VegetableVegetableSideMainLunchDinnerVegetarianFallCookbooks

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