A Personal Farro Salad with Roasted Sweet Potatoes, Granny S

Serves 4 to 6



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2 cups cooked farro (feel free to up the ratio of farro here; I like this balance)

2 large sweet potatoes, peeled and cut into ¾-inch or so cubes (about 4 heaping cups) (I used one white and one orange)

½ medium red onion, sliced into thin half-moons

2 ½ tablespoons olive oil, divided

½ teaspoon salt

1 tablespoon cider vinegar

2 Granny Smith apples, peeled, cored, cubed and sprinkled with a bit of lemon juice to prevent browning, about 3 cups

½ cup chopped Medjool dates (about 4 dates); you could also use an equal amount of chopped dried apricots or even dried cherries

5 ounces baby kale or arugula (4 big handfuls)

½ cup toasted slivered almonds

Chunk of Parmigiano Reggiano, for shaving over salad (optional)

Whole Lemon Dressing (recipe below)

2 small lemons

1 small clove grated garlic

1 teaspoon salt

1 teaspoon honey

¼ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

½ cup extra virgin olive oil

½ cup freshly squeezed lemon juice

2 tablespoons water


Preheat oven to 425°F (218°C). Place two lined sheet pans in the oven.

Toss the farro with about ½ cup of the lemon dressing and toss to coat. You want to give it a good drench because it is a very thirsty grain. Set aside.

In a big bowl, toss together the sweet potatoes, 2 tablespoons of the olive oil, and the ½ teaspoon of salt. Remove one hot sheet pan, carefully spread the potatoes in an even layer, and return to the oven to roast until tender and beginning to caramelize, about 25 minutes; after 15 minutes, sprinkle with the cider vinegar and give the potatoes a stir.

Meanwhile, using the same bowl, toss the onion slices with the remaining ½ tablespoon olive oil. Remove the second hot sheet pan, carefully spread the onions in a single layer, and roast until they begin to get crisp and slightly blackened at the edges, moving them around a bit and watching closely to prevent total incineration. Remove the onions from the oven, season with a bit of kosher salt, and let cool on the sheet pan.

In a large bowl, combine the dressed farro with the sweet potatoes, onions, apples, dates, and kale. Toss together gently; add about ⅓ cup more of the dressing, making sure to get bits of lemon in there, and toss again. Taste for salt, pepper, more dressing.

Transfer to a pretty platter and shower with the toasted almonds and generous shavings of Parmigiano Reggiano, if desired. Bring the extra dressing to the table for those who want it. This is always best served at room temperature; remember that if there are leftovers.

Grate the zest from the lemons and place in a jar with a lid. Cut away the white pith from the lemons and discard. Chop the lemon flesh into ¼-inch pieces and add to the jar. Add the garlic, salt, black pepper, cayenne, olive oil, lemon juice, and water. Seal the lid and shake until combined. Taste and adjust the seasoning, if desired. The dressing can be made up to three days in advance and kept airtight in the refrigerator. Stir or shake well before using.

Serves 4 to 6



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