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sweet potato and farro salad with BC vin

Sweet Potato, Farro and Arugula Salad with Basil Cilantro Vinaigrette

  • Total Time: 40 minutes
  • Yield: 4 servings 1x



Roasted Sweet Potatoes

1 large sweet potato, chopped into 1/4″ cubes + 2 tablespoons olive oil


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)


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). 


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. 

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes