Best Farro Salad With Roasted Sweet Potatoes Red Onion And Goat Cheese Recipes

Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese image

Provided by Athena Calderone

Yield Serves 4

Number Of Ingredients 13

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

Steps:

Preheat the oven to 425°F (220°C).
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.
Cook the farro according to the package directions. Drain.
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.

Roasted Sweet-Potato and Farro Salad image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
3 cloves garlic, unpeeled
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup semi-pearled farro (about 7 ounces)
Grated zest and juice of 1 lemon
1/2 cup lightly packed fresh dill, chopped
1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish

Steps:

Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.