The weather is getting warmer, which means my salad eating goes way up. This sweet potato, farro and arugula salad with basil cilantro vinaigrette is a total winner on taste, it’s pretty much my new favorite salad.
I’ve mentioned that I love salad, right? It has nothing to do with dieting or weight or any nonsense like that. I just love salad, I always have.
This salad is a bit formulaic. I needed to make sure that I had enough elements and the right nutrients to ensure I wasn’t running to the fridge in two hours. I won’t lie, I added more sweet potatoes after I took the picture.
I had the sweet potatoes and farro for fiber, the cheese and nuts were for protein, and the vinaigrette was made with olive oil, so good monounsaturated fats. All of those were designed to fill me up. And I LOVE red onions and olives, but hey if it’s not your thing, then find something else to add.
This parts of this salad can all be prepared separately and assembled when you want. Pre-roast the sweet potatoes and cook the farro in advance. This is a great meal prep salad that you can put together before you head out the door. Pre-portion out your vinaigrette, so you just have to grab it.
If you feel like you need a little extra protein, a grilled chicken breast or thin slices of flank steak would work so well with this salad.
If you’re sticking with the plant-based route, you could add chickpeas to the roasting pan and add those to your salad – so many possiblities.
It couldn’t be easier – try this Sweet potato, farro, and arugula salad with basil cilantro vinaigrette today!
If you feel you need something else to round out your meal, might I suggest these options:
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Sweet Potato, Farro and Arugula Salad with Basil Cilantro Vinaigrette
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Roasted Sweet Potatoes
1 large sweet potato, chopped into 1/4″ cubes + 2 tablespoons olive oil
Farro
1 cup farro + 3 cups water
Remaining Ingredients
4 cups packed arugula
1 small red onion, sliced thin
20 kalamata olives
4 ounces fresh mozzarella, torn into pieces (or you could use feta)
1/4 cup pine nuts
Basil Cilantro Vinaigrette
1 tablespoon minced fresh basil leaves
1 tablespoon minced fresh cilantro leaves
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 teaspoon dijon mustard
1 teaspoon water
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
pinch sugar (optional)
Instructions
Roasted Sweet Potatoes
Preheat oven to 425°F and line a baking sheet with parchment paper.
Spread sweet potato cubes out in an even layer on the baking sheet, drizzle with olive oil, toss, and roast for 20 minutes or until fork tender (when a fork can easily be inserted into one of the cubes).
Farro
Cook farro according to package directions.
Remaining Ingredients
Divide the salad ingredients between 4 bowls, or one larger family size bowl.
Add the cooled sweet potatoes and farro when they are finished cooking and cooled.
Basil Cilantro Vinaigrette
Add all of the vinaigrette ingredients to a covered container or jar and shake. Dress the salad right before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes