Autumn Farmhouse Salad
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
4.8 out of 5 stars
(14)
Ingredients
4-6 servings
- 1 cup cooked farro (see notes)
- 1 sweet potato, chopped into cubes
- A few leaves kale, chopped or torn
- 2-3 cups salad greens
- 1-2 carrots, peeled into ribbons
- 1 apple, diced
- A few radishes, sliced
- Small handful of chopped parsley
- ½ cup chopped & toasted almonds
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- optional: ½ teaspoon maple syrup or a big squeeze of orange
- Sea salt and fresh black pepper
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Preparation
Chef’s notes
I cooked my farro in a rice cooker for about 45 minutes on the brown rice setting. 3 cups water to 1 cup farro. You can also cook it on the stove for 40 minutes to an hour until the farro is tender and chewy. (Check it every now and then to make sure it's not burning to the bottom of the pan). Soak farro overnight to speed up your cook time. Make a big batch and store leftovers in the fridge for salads throughout the week.
Make ahead tips:
everything can be made and stored in the fridge up to 2 days in advance. For best texture, I would suggest adding the lighter salad greens at the last minute and roasting the sweet potatoes just before you're ready to serve.