Roasted Sweet Potato and Farro Salad

Sweet potato and farro salad in a bowl on the table.

Ok, so I start my new job this week as the Director of Catering for Paradise Foods.  I’m going to be in charge of growing and running the catering division for all 3 stores.  It’s a huge job to undertake and I’m a bit nervous as it’s a bit like starting a new business, but I’m good at sales and I love working with people and food, so to me it’s a match made in heaven.  BTW, I’ll be working most of the time out of the Tiburon store, so if any of you see me, please say hi!  So, since I’m going to be working outside of the home, I’ve been looking for some new healthy lunch alternatives to bring into work.  The funny thing is, I’m working at an amazing grocery store with one of the best deli’s, sandwich and salad bars in Marin, so I don’t really need to bring my lunch in, but I’m on a bit of a budget now, so a brown bagged lunch is the way to go.

This is to me a perfect winter salad because it’s savory, sweet and nutty all at once. Roasted sweet potatoes paired with the chewy nutty texture of farro and topped with fresh dill and arugula greens, it’s almost too pretty to eat.  Some of you may be curious as to what farro is.  Farro is basically a firmer and nuttier version of barley and is high in fiber and rich in magnesium and B vitamins.  You can find it at most grocery stores next to the rice and quinoa.  If you can’t find farro, then you could also substitute wheat berries, barley, buckwheat or even quinoa in this dish.

Sweet potatoes and farro salad in a bowl with a wooden spoon.
I have to say that I’m a bit in love with sweet potatoes, because not only are they chock-full of nutrition, but they also taste so good!  I’ve been on a no-sugar kick since Thanksgiving (I know, hard to believe) so these sweet potatoes are tasting extra sweet to me right now.  This salad makes the perfect meatless meal entrée for lunch or dinner or as a side dish to your favorite chicken or meat dish.  This salad tastes great warm or chilled, but personally I prefer to eat it warm.  Leftovers are amazing as well.  I’ve been eating leftovers of this salad for the past 5 days and it tastes great!

Two bowls of sweet potato and farro salad.

roasted sweet potato and farro salad:

recipe from Martha Stewart Livingir?t=marmamcoo 20&l=as2&o=1&a=B005WYSJQ6Martha Stewart Living
serves 4

  • 2 pounds sweet potatoes (about 3 large or 4 medium), scrubbed and cut into 1-inch pieces, keep the skins on the sweet potaotes to save time, fiber and nutrients – I used a mixture of regular sweet potatoes and the Japanese variety, which are white on the inside. Both taste the same though.
  • 3 cloves garlic, unpeeled
  • 4-5 tablespoons extra virgin olive oil
  • coarse sea salt
  • freshly ground pepper
  • 1 cup farro, well-rinsed
  • finely grated zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 cup lightly packed fresh dill, chopped
  • 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish – I used arugula sprouts

Preheat your oven to 450 degrees.

Ingredients for sweet potato and farro salad
You will roast the sweet potatoes and cook the farro at the same time, so let’s begin by prepping the sweet potatoes.

Using a brush, scrub the sweet potatoes and then cut them into 1-inch pieces.  Arrange the sweet potatoes onto a rimmed baking sheet lined with parchment paper (if you have a lot of sweet potatoes, then you can use 2 baking sheets) drizzle roughly 2 tablespoons of olive oil, (you can also use melted unrefined coconut oil instead of olive oil to roast the sweet potatoessome coarse sea salt and freshly ground pepper over the sweet potatoes, and toss to combine. Spread the potatoes in a single layer. Make sure you don’t crowd the sweet potatoes as they will steam rather than caramelize.

Add the 3 unpeeled garlic cloves to the baking sheet/sheets.

Pop them in the oven and roast the potatoes, flipping once about halfway, until tender and caramelized, about 20-30 minutes.

Roasted sweet potatoes on a baking pan.

Meanwhile, put farro into a medium sauce pan and cover with 4 inches of water.  

Bring to a boil, (uncovered) reduce the heat to low or simmer, and cook uncovered until tender, about 15 to 20 minutes. I would test the farro at 15 minutes to see where it’s at. You want it to be al dente, firm, chewy and a bit tender, but not mushy. 

Farro in a pot of water

Drain the farro and put it into a large bowl.  Add in 2 tablespoons extra-virgin olive oil and toss to combine.

  When cool enough to handle, remove the soft inner part of the garlic from the peels and put it into a small bowl.  Add the lemon zest and lemon juice to the garlic, and mash them together.

Adding sweet potatoes to farro for the salad.

Add the sweet potatoes, garlic and lemon mixture, dill and arugula sprouts to the farro.  Stir gently to combine.  Season to taste with sea salt and pepper, and garnish with sprouts.

Sweet potatoes and farro salad in a bowl with a wooden spoon.

Serve this salad up as a main meatless entrée or as a side to your favorite chicken or meat dish.

Sweet potato and farro salad in a bowl on the table.

With love Jackie

Roasted Sweet Potato and Farro Salad

0 from 0 votes
Recipe by Jackie
Servings

4

servings

    Ingredients

    • 2 pounds sweet potatoes (about 3 large or 4 medium), scrubbed and cut into 1-inch pieces, keep the skins on the sweet potaotes to save time, fiber and nutrients – I used a mixture of regular sweet potatoesand the Japanese variety, which are white on the inside. Both taste the same though.

    • 3 cloves garlic, unpeeled

    • 4-5 tablespoons extra virgin olive oil

    • coarse sea salt

    • freshly ground pepper

    • 1 cup farro, well-rinsed

    • finely grated zest of 1 lemon

    • 3 tablespoons freshly squeezed lemon juice

    • 1/2 cup lightly packed fresh dill, chopped

    • 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish – I used arugula sprouts

    Directions

    • Preheat your oven to 450 degrees.

    • You will roast the sweet potatoes and cook the farro at the same time, so let's begin by prepping the sweet potatoes. Using a brush, scrub the sweet potatoes and then cut them into 1-inch pieces.

    • Arrange the sweet potatoes onto a rimmed baking sheet lined with parchment paper (if you have a lot of sweet potatoes, then you can use 2 baking sheets) drizzle roughly 2 tablespoons of olive oil, (you can also use melted unrefined coconut oil instead of olive oil to roast the sweet potatoes) some coarse sea salt and freshly ground pepper over the sweet potatoes, and toss to combine. Spread the potatoes in a single layer. Make sure you don't crowd the sweet potatoes as they will steam rather than caramelize.

    • Add the 3 unpeeled garlic cloves to the baking sheet/sheets.

    • Pop them in the oven and roast the potatoes, flipping once about halfway, until tender and caramelized, about 20-30 minutes.

    • Meanwhile, put farro into a medium sauce pan and cover with 4 inches of water.

    • Bring to a boil, (uncovered) reduce the heat to low or simmer, and cook uncovered until tender, about 15 to 20 minutes. I would test the farro at 15 minutes to see where it’s at. You want it to be al dente, firm, chewy and a bit tender, but not mushy.

    • Drain the farro and put it into a large bowl. Add in 2 tablespoons extra-virgin olive oil and toss to combine.

    • When cool enough to handle, remove the soft inner part of the garlic from the peels and put it into a small bowl. Add the lemon zest and lemon juice to the garlic, and mash them together.

    • Add the sweet potatoes, garlic and lemon mixture, dill and arugula sprouts to the farro.

    • Stir gently to combine.

    • Season to taste with sea salt and pepper, and garnish with sprouts.

    • Serve this salad up as a main meatless entrée or as a side to your favorite chicken or meat dish.

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      52 thoughts on “Roasted Sweet Potato and Farro Salad”

      1. This looks delicious! I think I’ll try the recipe this week (after my next grocery run). Good luck at your new job… Sounds like a fun challenge! Glad to see you back online posting some new recipes 🙂

        1. Hi Emily! I’m hoping to be able to handle both the job and the blog. I’ve been making so many amazing healthy recipes this week that I can’t wait to share with you all. I need to take photos though. I made and devoured this amazing quinoa wrap tonight that I can’t wait to post. It was so good that I ate way too much and now I’m stuffed! 🙂 xoxo, Jackie

      2. Wow! this looks like a salad from one of my favourite restaurants. Looks delish, def going to try to make this next week for when I have night class.

        1. Hi Joanna! It’s so good and leftovers are amazing as well. I just packed some up for work today and it was perfect! xoxo, Jackie

          1. I made this salad yesterday morning and packed it for my night class. Made a few changes to accommodate for the ingredient more readily available, it was honestly the highlight of my day. Thanks for sharing!

      3. Christine Fuglestad

        Jackie – this looks delicious! Can’t wait to try it out. Congrats on your new job! Sounds like a wonderful for for you!!
        Christine

        1. Thanks so much Christine! I think it’s a good fit as well. I hope you enjoy this salad. I’ve been eating the leftovers of it for days! So good! 🙂 xoxo, Jackie

        1. Thanks Kelli! I think it will be a great fit. It’s like starting a new business, so it’s going to be tons of work, but I started this blog and grew it, so I’m hoping to do the same with the catering! 🙂 xoxo, Jackie

      4. Hi! I’m so happy I came across your site! I am looking forward to trying out some of your recipes – They look deeeeelish!! Cheers to your new job! Best of luck!

        1. Hi Elise! I’m glad you stumbled on my site as well. I hope you find a bunch of new recipes to enjoy! xoxo, Jackie

      5. Wow how exciting! lots of luck and best wishes for you new job! The salad looks delicious and will keep you full of energy and health 🙂
        Mary x

      6. Yum! Love Japanese sweet potatoes! And have you tried Kamut? It’s delish and reminds me of pasta in a way. Maybe it’s the smell it gives off while cooking . . . Best of luck with the job! It sounds like a fun opportunity in which you will certainly excel!

        1. Hi Jane! I know, I love Japanese sweet potatoes as well. They’re actually a bit sweeter than the traditional ones, at least to me. No, I have not tried Kamut! I need to now because you made it sound so appealing. Thanks for your encouragment on the new job. I’m excited as it’s a growing opportunity! xoxo, Jackie

      7. Congrats on the new gig! Super exciting. I am sure you will do great. Paradise Markets are fabulous. All the best to you.

      8. This salad looks delicious- I can’t wait to try it- My husband is not a fan of dill, though-any ideas for a substitution for the dill?

        1. Hi Susan! Hmmmm… That’s a tough one as there really is no perfect substitute for dill as it has it’s own unique flavor. You could try parsley or tarragon or just cut down the amount of dill, or try the salad as is sans the dill. 🙂 You could also add some dill to your bowl and keep your husbands bowl dill free. I tend to do that for my kids when they don’t like a certain herb. I just add the herbs into my bowl and keeps theirs simple! 🙂 xoxo, Jackie

      9. I am with you on your comment above- no perfect sub for dill! Love this dish and love you! and you have no idea how happy your comment on my site yesterday made me. You are so sweet and genuine. Hope the new job is going well! I want to hear all about it. I had no idea it was even an option? Spill the beans

        1. Hi Sweetie! I love you girl and I say what I mean 🙂 My job is going well, but there’s so much to do and I need approval on a lot of things, so there is some downtime right now until things get in place, which is nice! Yes, I needed but also wanted to get a job, I will explain more later! xoxo, Jackie

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      11. Oh, I wish I’d seen this sooner! A new job is always exciting, and it sounds wonderfully fit for you, Jackie! Congratulations 🙂
        So happy to see new recipes from you. This salad is right up my alley- and it’s a perfect excuse to buy some farro for the first time! Now to get the hubs to try sweet potato….

        1. Thanks Christy! It’s so nice to hear from you! I hope all is going well. Yes, get the hubs to try sweet potatoes, they’re so sweet, so I’m sure he will be a fan! xoxo, Jackie

      12. That is a gorgeous salad, you’re right about it almost being too pretty to eat! I can’t believe you’ve been on a no sugar kick since Thanksgiving-HOW?! You are amazing! Good luck with the start of your new job, very exciting.

        xxx

        1. Hi Jaclyn! Believe me the no sugar kick has been HARD. Sometimes I do spurlge and eat a piece or two of dark chocolate 🙂 xoxo, Jackie

      13. Jackie!
        Welcome back! I just checked in to grab your kale salad recipe and found you’d returned! So happy to see! You are such a breath of fresh air in the world of blog.
        Thank you for another great recipe!
        Best of luck with your new job; it will all shake out and be second nature before you know it!!

        1. Hi Kerri! Thanks so much for your super sweet comment girl! I’m so happy that you checked back into the blog and saw that I’m indeed posting again! I hope you enjoy this recipe, it’s one of my faves! 🙂 xoxo, Jackie

      14. this looks so heavenly I’m making it tonight – love that you leave the skins on the sweet potato – I so agree. Happily I even have faro in my pantry:))
        mary x

      15. Congrats on the new job! So excited for you, and very happy that you get to do something you enjoy. You are going to do an amazing job!

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        1. Hi Beth! There is really nothing that can be susbsituted for dill as it has it’s own unique flavor profile. Did you want to substitute it because you can’t find fresh dill or are you just not a fan? You can just leave it out in the reicpe, it will still be great, but the dill really does add a pop of flavor to the salad. 🙂

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