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