Roasted Sweet Potato Farro Salad with Sesame Dressing

Tender roasted sweet potatoes and hearty farro add plenty of bulk to this fall-flavored sweet potato farro salad that gets dressed with a savory sesame dressing.

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Roasted Sweet Potato Farro Salad with Sesame Dressing

Tender roasted sweet potatoes and hearty farro add plenty of bulk to this fall-flavored sweet potato farro salad that gets dressed with a savory sesame dressing.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 343kcal

Ingredients

Sesame Dressing

3 tablespoons sesame seeds
1/4 cup mayonnaise
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon packed light brown sugar
1 teaspoon sesame oil
2 medium cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and pepper to taste

Roasted Sweet Potato Farro Salad

2 medium sweet potatoes (about 1 lb), cut into 1/2-inch cubes
2 tablespoons vegetable oil
Salt and pepper to taste
4 cups firmly-packed fresh kale leaves
2 cups cooked farro
2 medium apples, cut into 1/2-inch cubes
1/2 cup pepitas

Instructions

Sesame Dressing

Pour sesame seeds into a small nonstick pan and toast over medium heat, tossing frequently until sesame seeds are golden-brown. Transfer sesame seeds to a food processor and pulse several times until sesame seeds are well-ground.
Add mayonnaise, soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic, and ginger to food processor and pulse until dressing is smooth. Season dressing with salt and pepper to taste if needed.

Roasted Sweet Potato Farro Salad

Preheat oven to 400F. Toss sweet potatoes with vegetable oil and season with salt and pepper to taste on a medium sheet pan. Arrange sweet potatoes in a single layer and roast at 400F 20-25 minutes until sweet potatoes are tender.
Place kale in a large serving bowl and add 1 tablespoon sesame dressing. Massage kale well with fingers until kale is tender.
Add roasted sweet potatoes, farro, apples, and pepitas to bowl. Drizzle sesame dressing over top and toss well until salad is evenly coated. Season salad with salt and pepper to taste and serve immediately. Enjoy! (salad may be served both warm or cold - see blog post for make ahead instructions)

Notes

Storing Instructions

Salad is best if served immediately after assembly. See blog post for make ahead options.

Nutrition